Sussex Pudding A Little Different Than Yorkshire Pudding Food

TRADITIONAL YORKSHIRE PUDDING

Traditional Yorkshire Pudding image

Yorkshire puddings are one of the most famous dishes in the U.K., so follow our recipe for perfect puds every time.

Provided by Elaine Lemm

Categories Dinner Bread

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

4 eggs
1 cup milk (approximately)
1 pinch salt
1 cup flour (approximately)
2 tablespoons lard (or beef dripping or vegetable oil )
2 tablespoons water (cold)

Steps:

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk . Let stand for 10 minutes.
Serve and enjoy.

Nutrition Facts : Calories 160 kcal, Carbohydrate 18 g, Cholesterol 128 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 88 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g

SUSSEX PUDDING

Sussex Pudding image

Make and share this Sussex Pudding recipe from Food.com.

Provided by Sandra Hyde

Categories Dessert

Time 1h3m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces suet
6 ounces raisins
6 ounces self-raising flour
1 teaspoon mixed spice
2 eggs
1/4 pint milk

Steps:

Set oven to 375F or Gas Mark 5.
Mix all the dry ingredients together.
Mix the eggs with the milk, and then combine with the dry ingredients.
Pour into a greased tin approx 8 inches long x 6 1/2 inches wide x 2 inches deep.
Bake for 1 hour.

SUSSEX PUDDING (A LITTLE DIFFERENT THAN YORKSHIRE PUDDING)

Sussex Pudding (A Little Different Than Yorkshire Pudding) image

This is just another version of Yorkshire pudding. It goes well with any meal. Especially with a roast, potatoes, fresh veggies and gravy. When done right they are light and puffy and very GOOD

Provided by Bergy

Categories Poultry

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
1 (1 1/4 ounce) package onion soup mix or 1 (1 1/4 ounce) package onion and mushroom soup mix
1 cup milk (at room temperature)
4 eggs (at room temperature)
3 tablespoons hot melted margarine or 3 tablespoons hot melted butter

Steps:

Preheat oven to 425°F; rack at mid level.
In a bowl whisk flour, soup mix, eggs, milk and margarine.
Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.
Bake 25-30 minutes or until puffy and golden brown.
Remove from cups and serve warm.
I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
Have muffin tins hot and then proceed as directed. Either way it works!

Nutrition Facts : Calories 163.1, Fat 7.9, SaturatedFat 2.4, Cholesterol 97.3, Sodium 456.4, Carbohydrate 16.4, Fiber 0.7, Sugar 0.3, Protein 6.1

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