Yorkshire Puddings - PLUS

Celebrating
The Great Yorkshire 'Pud'

This weekend celebrates the Yorkshire Pudding. Up and down the country, households will wait in anticipation of the magic batter rising as the gravy simmers.

The love affair with this glorious pudding is particularly keen 'up north', where my own family members will make them and eat them the proper way - rate big'uns as starter wi' gravy.

For light, crisp, risen Yorkshires it is best to use goose fat or a light oil. The goose fat holds a higher heat and gives the puddings a wonderful flavour.

Having equal volume of eggs, milk and flour (plain) is the trick to making them rise:

• 140g of plain flower
• 4 eggs
• 200ml of milk
• Goose fat or light oil

Heat the oven to 240°C/gas mark 8 and put 1 tsp of fat or oil into the wells of a 12 hole muffin tray or pudding tray.

Make the batter by beating the eggs into the flour with a pinch of salt, then gradually whisking in the milk to avoid lumps.

Rest the batter for half an hour in the fridge, then whisk it again gently when you are ready to use it.

Get the fat or oil piping hot, putting the tray in the oven for at least 10 minutes. Now spoon batter into the hot muffin wells, filling each to two thirds depth. Return the tray quickly to the oven, close the door and leave it shut tight for 20 to 25 minutes. If you let air into the oven, the puddings won't rise.

Toad in the 'Mustard' Hole

This is an innovative variation on the basic Toad in the Hole - and it works.

For the batter (which is slightly thinner, using a greater proportion of milk than in the pudding batter) add a pinch of salt to 225g of plain flour and gently beat 3 eggs into it.

Now whisk 300ml of milk into the paste until you have a batter the consistency of double cream and free of lumps. Finally, stir 2 tbsp of Stokes Cider & Horseradish Wholegrain Mustard into the batter before resting it in the fridge.

In a hot oven, 220°C/gas mark 7, cook 8 amazing butcher's sausages in a little oil for 10 minutes until they start to brown. Good sausages won't 'puddle' in the roasting dish others might, so drain off any excess fatty water before pouring the batter into it and around the sausages.

Now back into the oven to bake for 30 minutes until the mustard infused batter swells and browns to hug the sausages in an honestly good blanket of yumminess.

Whether served as party food with rare roast beef and Stokes Creamed Horseradish Sauce, or a simple 'homely' family tea with Stokes Tomato Ketchup or Brown Sauce, Yorkshire Puddings or Toad in the Hole is supper made in heaven - is that why they call Yorkshire ... 'God's Country'.

The Roast 'Dinner' Collection

Our taste aficionados compared notes and shared their favourite food experiences when it came to The Sunday Roast - what were their preferred condiments to eat with beef, pork, lamb and chicken.

They agreed unanimously on these and we created The Roast 'Dinner' Collection.

More foodie thoughts for the week:

Saucy Suppers - 
Simple suppers to make tea times better, tastier and fun - here.




 



The Family Roast - 
OK, sit down, phones off, I'll carve. Conversation and great condiments make the Family Roast ... special - here.  








Vegan Made Better - 
We share this good looking, great tasting recipe with you and more in our social chat - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150