Leggeyuk
Guest
Here is my favourite part of a roast beef and horseradish sauce supper, and when i cooked them for my step mother who lives in MD she loved them, you see these all over britain but haven't seemed to make it across the atlantic so enjoy people. If anyone would like something different to try them please feel free to write me back as traditional british food is in my unbiased opinion the best in the world!!!!!!!!!!!!!!!!!
Ingredients 1/2 lb of plain white flour
1 pint of full cream milk
1/4 teaspoon of salt
2 good tablespoons of
dripping from the beef
2 eggs
1 egg white
Method
Sift the salt and the flour into a large bowl or basin.
Make a well in the center and break the eggs into it, add egg white
Add a small amount of milk and stir in the flour.
This should be a gradual process bringing the flour down from the sides and adding more milk as is nessesary.
You should end up with a stiff batter consistancy.
Beat this well for about 5 minutes adding the rest of the milk.
Cover and leave to stand for 30 minutes (ideally overnight)
Put the dripping into a large Yorkshire pudding tin.(or for the american counterparts a muffin tin)
Heat this in the oven until the dripping is hot, as in smoking hot.
Quickly pour the batter in minding for hot splashes of dripping and place in the top of the oven. 425 F. or gas mark 7 until it is nicely browned on the top.
Turn down the heat to 375 F. or gas mark 5 and continue cooking on the bottom of the oven for 10 - 15 mins.
Ingredients 1/2 lb of plain white flour
1 pint of full cream milk
1/4 teaspoon of salt
2 good tablespoons of
dripping from the beef
2 eggs
1 egg white
Method
Sift the salt and the flour into a large bowl or basin.
Make a well in the center and break the eggs into it, add egg white
Add a small amount of milk and stir in the flour.
This should be a gradual process bringing the flour down from the sides and adding more milk as is nessesary.
You should end up with a stiff batter consistancy.
Beat this well for about 5 minutes adding the rest of the milk.
Cover and leave to stand for 30 minutes (ideally overnight)
Put the dripping into a large Yorkshire pudding tin.(or for the american counterparts a muffin tin)
Heat this in the oven until the dripping is hot, as in smoking hot.
Quickly pour the batter in minding for hot splashes of dripping and place in the top of the oven. 425 F. or gas mark 7 until it is nicely browned on the top.
Turn down the heat to 375 F. or gas mark 5 and continue cooking on the bottom of the oven for 10 - 15 mins.