Traditional British Pudding Food
TRADITIONAL YORKSHIRE PUDDING
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
- Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
- Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
- Remove from the oven and fill each muffin cup halfway full with batter.
- Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g
TRADITIONAL BRITISH PUDDING
Make and share this Traditional British Pudding recipe from Food.com.
Provided by Jackie Roe-Lawton
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- This can be cooked and served in individual dishes.
- Butter the bread, and cut off the crusts.
- Layer in dishes, greased with butter,with bread & dried fruit alternate layers, finishing with a bread layer The mixture is to be soaked with an egg, cream and milk liquid - 4 eggs to set a litre of milk - sprinkle sugar and nutmeg on the top of each pudding and place in a bain marie in a moderate oven.
- Cook until set, and serve hot (Yorkshire) or cold (Hampshire) with cream or custard.
- .
Nutrition Facts : Calories 2114.3, Fat 196.4, SaturatedFat 116.6, Cholesterol 1484.5, Sodium 706.9, Carbohydrate 40.7, Sugar 2.1, Protein 53.2
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- Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water. Bring to a gentle simmer and cook for five minutes until softened, stirring occasionally.
- Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put the fruit in a bowl on the side. Allow it to cool (this is so you don’t cook the raw fruits in the hot ones). Reserve 200ml of the fruit syrup for painting the bread.
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