TRADITIONAL YORKSHIRE PUDDING RECIPE RECIPES

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TRADITIONAL YORKSHIRE PUDDING RECIPE - BBC FOOD



Traditional Yorkshire pudding recipe - BBC Food image

You can’t beat Delia for the basics and this large Yorkshire pudding recipe made with beef dripping is a failsafe accompaniment to roast beef. If you choose to make a roast dinner wrap from it, we won't tell Delia. Equipment and preparation: You will need a solid roasting tin measuring 28x23cm/11x9in.

Provided by Delia Smith

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6-8

Number Of Ingredients 6

175g/6oz plain flour
2 free-range eggs
175ml/6fl oz milk (whole or semi-skimmed)
110ml/4fl oz water
2 tbsp beef dripping
salt and freshly milled black pepper

Steps:

  • Preheat the oven to 220C/425F/Gas 7.
  • Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Make a well in the centre and break the eggs into it. Add the salt and pepper.
  • Whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated. Measure the milk and water into a measuring jug and when the mixture becomes stiff, add the mixture gradually, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient.
  • Spoon the beef dripping into the roasting tin and allow it to heat in the oven. When the oven is up to temperature remove the tin and place it over a direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto.

LANCASHIRE BUTTER PIE - A TRADITIONAL RECIPE WITH POTATO ...



Lancashire Butter Pie - A Traditional Recipe With Potato ... image

Provided by Michelle Minnaar

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 6

320g (11oz) shortcrust pastry sheet, ready rolled
320g (11oz) puff pastry sheet, ready rolled
5 large potatoes, peeled and thinly sliced
2 large onions, peeled and sliced
100g (3oz) butter
1 egg, whisked

Steps:

  • Remove the pastries from the fridge and let them rest at room temperature.
  • Parboil the potatoes in salted water for 5 minutes and drain.
  • Gently fry the onions in the butter until softened then add the potato and stir.
  • While the potato mixture is cooling down, preheat the oven to 200°C/400°F/gas mark 6.
  • Lightly oil a 30cm (12in) pie dish.
  • Line the pie dish with the shortcrust pastry and trim the edges. Line with baking parchment then pour in baking beans. Bake blind for 10 minutes. Remove from the oven and let it cool down a bit. Remove baking beans.
  • Adjust the oven temperature to 220°C/425°F/gas mark 7.
  • Fill the pie shell with the potato filling and evenly distribute the contents.
  • Top off with the puff pastry and crimp the edges. Poke the top with a fork or knife so that air can escape during the baking process. Decorate to your heart’s content.
  • Brush egg on top then bake for 15 minutes or until the puff pastry is golden.
  • Remove from the oven and serve with salad.

Nutrition Facts : ServingSize 1 serving, Calories 554, SugarContent 6.2 g, SodiumContent 166 mg, FatContent 22.7 g, SaturatedFatContent 6 g, CarbohydrateContent 78.4 g, FiberContent 9.3 g, ProteinContent 10.7 g, CholesterolContent 28 mg

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