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Yorkshire Pudding Recipes by Sarah Beattie
The Yorkshire Pudding Boat Race was dreamed into life by Simon Thackray as he stared out of a window at his local pub one sunny Sunday afternoon back in the early 90s. Like Jack and the Beanstalk, this small seed grew into something much bigger... "soon it'll be like Woodstock: people will pretend they were there - people will want to say, 'I was there when it all started'" Independent on Sunday Sarah Beattie Sarah Beattie's fresh, inventive approach to vegetarian cookery has earned her national recognition in numerous cookery competitions. Named as Masterchef of the North by Loyd Grossman in the BBC's Masterchef 1991, Sarah has since guested on television and radio programmes demonstrating her broad range of culinary skills. Her first cookbook Neither Fish Nor Fowl prompted actress Joanna Lumley to say: 'I hope it sells a billion. It deserves to.' Politician Ken Livingstone called it 'magnificent'. Here are some great Yorkshire
Pudding Recipes to inspire you:
Use metric or imperial measurements - DON'T mix them. Like Grandma used to make - the secrets of success are Hot Oven, Hot Fat and Hot Heavy Pans. I find semi-skimmed milk is better than full cream. Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment. We've got main course and dessert recipes later. Ingredients 125g / 4oz sifted plain flour Make sure the oven is hot - 220C / 475F / Gas Mk 8. Using a wooden spoon, gradually
beat the egg and milk into the flour and salt until you have
a smooth batter. Beat well and leave to stand.
Like Grandma never made! Batter as above with the addition of two finely shredded sun dried tomatoes, a couple of minced black olives and one crushed clove of garlic. Beat well. Have ready a dozen asparagus pieces, about 5cm / 2in long. Heat the pans with the oil as before, using olive oil for preference. Place a piece of asparagus in the base of each cup in the hot oil and pour on the batter. Bake as before and serve as an amuse geule or starter scattered with shavings of Parmesan or mahon.
Make Classic Yorkshire Pudding omitting the salt. Serve as dessert drizzled with lots of Golden Syrup and wedges of juicy oranges and lemon. A great favourite with children of all ages.
Nothing like Sussex Pond Pudding - this is a Double Chocolate Yorkshire Pud, deep dark and muddy! Serve with thick cream and some hot strawberries, stir fried in butter and vanilla sugar. 110g / 3 1/2 oz plain flour Proceed as for Classic Yorkshire, sifting the flour, cocoa and sugar together and beating in the egg and milk. Preheat the pans with a little vegetable oil in each cup. When hot, pour in the batter and add 4 or 5 chocolate chips in the centre of each pud. Bake until risen and firm (about 12 minutes). Serve immediately, dusted with icing sugar.
Recipes © Sarah Beattie 2000
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