Hi All
I'm going to really enjoy this new culture forum. I'm particularly lucky because I can share three different cultures with you - British, French & Corsican.
I decided to share a British recipe with you to start off with. It is not only considered as "the" national dish, eaten during the famous Sunday lunch - roast beef and Yorkshire pudding (Yorkshire pud for short) - it is also a dish which comes from the region of England where I was born, the County of Yorkshire.
When the word "pudding" appears it is almost always associated with rather stodgy desserts.
This pudding has the peculiarity of being a savoury one. It's great with onion gravy (I'll write another post about gravy)
Yorkshire Pudding
Ingredients
4 oz (100g) plain flour
pinch salt
1 medium size egg
1/2 pint (300 ml) milk (or milk and water
1/2 oz (15g) Dripping or lard
Makes 1 large or 12 small puddings
Utensils
Basin
Wooden spoon
Yorkshire pudding tin (12 bowl patty tin) or shallow roasting tin
1Heat oven to 230°C/450°F (Gas mark
2Mix flour and salt in a basin, make a hollow in the centre and drop in the egg.
3 Stir with a wooden spoon and add liquid gradually, until all the flour is worked in.
4 Beat well and add remaining liquid.
The consistency should be that of single cream.
5 Heat oil or fat in pudding tin(s). Place in the oven until a haze (of blue smoke) appears.
6 Pour all the batter into the shallow tin or almost fill patty tins. Bake for about 30 minutes for a large pudding, 20 minutes for the small ones
When we were children, if there were any Yorkshire puds left after Sunday lunch (not much chance of that, we were 11 siblings
), my mum used to fill them with jam, and we ate them at teatime
