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Yorkshire Pudding

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Yorkshire Pudding

gordon wing | Mar 31, 2008 08:22 PM

Had a nice piece of beef roast for dinner tonight - and a request for yorkshire pudding. So, I pulled out my Ken Hom recipe for yorkshire pudding and voila! It's something I make maybe twice a year but it is showy and tasty.

serves 6-8 Ken Hom's East/West Yorkshire Pudding

5 eggs beaten
150g (5 oz) all purpose flour
475ml (16 fl. oz) whole milk
1.5 teaspoon salt
.5 teaspoon freshly ground 5 pepper blend or black pepper
3 Tablespoons finely chopped spring onions
2 Tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh ginger
1 Tablespoon finely chopped fresh cilantro
150 ml ( 5 fl. oz ) reserved fat from roast pan or peanut oil

oven at 425* F
combine the eggs and flour in a large bowl and beat until smooth
add the milk, salt, pepper and the herbs.
put the reserved fat/oil into a roasting pan (12X16) or a 12 inch cast iron skillet over high heat until the fat/oil is sizzling or beginning to smoke.
pour the batter into the pan and immediately place into the oven.
cook for 30 minutes or until it is a deep golden brown and crisp. I usually turn the pan half way through to even out the cooking and color.
serve at once when it's done.

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