British Foods

[dudemom_2000]

--- In HPFGU-OTChatter at yahoogroups.com, "Firedancer" 
<firedancerflash at c...> wrote:
> Well, I can tell you about Yorkshire pudding.  It's kinda like 
sorta like a really, really thick pie crust.  You put roast beef and 
gravy on top of it, and it's heavenly.  We got a recipe from a James 
Herriott book, of all things.  One time, my mom made chicken with 
mushroom sauce, and she made Yorkshire putting with it.  Gosh, I 
wish I had me some of that right now, it turned out so well.  I 
think chocolate gateaux are something like a cake, but that's as far 
as I can take you.  June
> None but the piper keeps up with the dancer!
>    Siempre revelde!!
> June

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Ok. Now you have me going.... Here is the recipe I have for 
Yorkshire Pudding (recipe from Joy of Cooking) Have all ingredients 
at 75 degrees F. Take 7/8 cups flour, 1/2 teaspoon salt and make a 
well in the center and pour in  1/2 cup milk and 1/2 cup water. Stir 
in the liquid. Beat two eggs until fluffy and add to batter. 
Continue to beat until large bubbles rise to the surface. Let stand 
covered in the refrigerator for at least one hour and beating it 
again after bringing it back to 70 degrees F. Preheat oven to 400 
degrees F. Have ready a hot ovenproof dish about 9 x 13 inches 
containing about 1/4 cup hot beef drippings, butter or margarine. 
Pour in the batter (it should be about 1/2 inch high). Bake the 
pudding about 20 minutes. Reduce heat to 350 degrees F and bake 10 
to 15 minutes longer. Serve at once.

If you want a variation called Toad in the Hole make the pudding as 
above. Have some sausage links that you precook and put them  onto 
the pudding (I poke them into the batter so they do look like little 
toads in holes!) during the last 10 or 15 minutes of baking time. 
Serve.

We have this all the time in the winter and it is just wonderful. 
Per the cookbook it used to be customary to pour the pudding around 
the roast and cook it that way so the drippings could fall on the 
pudding.

Dudemom_2000

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