Yorkshire Pudding

Yorkshire Pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast beef and gravy.

Yorkshire Pudding Ingredients

250 grams flour Self-raising
4 eggs
milk 290ml / ½ pint
salt

Method

1. Combine the egg and milk thoroughly with fork.
2. Add the enough of the flour and using a whisk combine to
   form a thick yet pourable batter; one that is nicely thick
   but can be easily poured from a jug. How thick is too thick,
   how thin is too thin is a matter of trial and error and will soon be become evident
   as you make a few batches
3. Add a little salt to taste
4. Place the muffin tray / moulds in the oven to pre-heat (180° - 200°C) for 15 minutes. The oil
may also be added at this time and heated in the oven or may be heated separately and poured
   in. I find that putting in enough oil to 1/5th of the mould works best.
5. When both the moulds and oil are hot, pour in the batter, if it does not start to sizzle
    immediately, stop and continue to heat and try again
6. Place on the middle shelf and bake for approx.12 minutes until risen, golden brown and slightly
    crisp. A tray on the top shelf will help prevent them browning too much as this deflects the
    falling heated air particles (use this tip when baking cakes etc too!)
7. Remove from the oven and carefully (as they will be hot) remove from the tray and serve as soon
    as possible
8. Remember to pour away the fat while still warm to be re-used and pop the puddings in the oven
if they seem to be starting to collapse after a minute or so

Pease Pudding

Pease pudding is a peculiarly British dish, on account of the long-standing perference in Britain for pease over other pulses. It began its career in remote antiquity as pease pottage, a thick porridge made from the dried mealy pease that were a staple food; this was the most usual way of preparing them. Pease pottage and, when available, bacon went together in the diet . At the beginning of the 17th century the introduction of the pudding cloth allowed pease pudding, a more solid product, to be made. The ingredients consisted only of pease (previouly soaked, if dried pease are used), flavouring: sugar and pepper, and sometimes mint, were commonly used. The ingredients were mixed and simply cooked in a pudding cloth perhaps alongside a piece of bacon, and for which the pudding would be a filling accompaniement.

Pease Pudding

Ingredients

450g/1lb Split peas, pre soaked
Salt and Pepper
Bouquet Garni
Water
1 Medium Onion, quartered
50g/2oz Butter
2 Eggs

Method

1. Place the soaked peas in a pan with fresh water Add the salt, pepper,
   herbs and onions, bring to the boil then cover and simmer very gently
   for 2 1/2 hours adding more water if necessary.

2. Strain of any excess water and remover and discard the herbs and onion.
   Pass the peas through a sieve or beat hard to break them up. Beat in the
   egg and butter and season well.

3. Put into a greased heatproof pudding basin, cover with foil and steam for 1 hour.


Serve hot with bacon joints.

Mrs. Banyard's Bacon Pudding

Mrs.Banyard's Bacon Pudding. Another steamed suet crust pudding. In this instance savoury. Combining onions, bacon and apples.

Serves: 2

Ingredients

1/2 lb suet crust pastry
3 rashers of bacon, chopped
1 small onion chopped
a little peeled, chopped cooking apple
a little flour
a clean white cloth

Method

1. Roll the pastry out into a round on a lightly floured surface.
2. Place the bacon, onion and apple in the centre of the pastry.
3. Bring the edges of the pastry together and seal well.
4. Dampen the cloth and sprinkle it with flour.
5. Place the pudding in the centre of the cloth and gather the corners together and tie them.
6. Boil in a large pan of water for about an hour.

Groaty Dick Pudding

Ingredients

150grams Stewing beef; cubed
1 Onions: chopped
2 Leeks: chopped
Salt and Pepper
Oat groats *
Beaf Stock or Stock Cube (to cover)

Method

Put meat, onions, leeks, salt and pepper and groats in earthenware pot. Pour stock over top and stir. Put lid on. Put in medium-low oven for 3 hours. Groats will absorb stocks and juices and expand and become tender.

* Groats are the hulled grains of various cereals, such as oats, wheat, barley or buckwheat.

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