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Rosemary Yorkshire Puddings

Veg  HT  English  (see timings below)

 

This is an alternative Yorkshire Pudding recipe the flavour of which goes very well with roast lamb or beef.

 

Hot   Traditional   Vegetarian   Accompaniment   England    British     Europe
 

This amount is enough to Make:

1 large (serves 4-6)

8 Individual (serves 4 -8)

12 Popovers (serves 4 -6)

 

Ingredients

2  Eggs

Approx 180ml/6fl.oz. Milk

100g/4oz Plain Flour

½  level teasp Salt

1 teasp dried Rosemary, finely chopped

Vegetable Oil

 

Instructions

 

1. Preheat the oven to 220C, 425F, Gas mark 7. Put enough vegetable oil in a shallow baking tin (approx 20cm x 25cm/ 8x10-inches) or a  4-hole Yorkshire pudding tin or a 12-hole roasting tin  to cover the base to a depth of approx 3mm/1/8 inch and place in the oven to get very hot.

 

 

2. Meanwhile, break the eggs into measuring jug, add enough milk to make it up to 300ml/10fl.oz. and whisk together.

 

3. Add the flour, salt and rosemary and whisk until very smooth with no lumps.

 

4. Carefully remove the tin(s)  from the oven, making sure the fat is very hot and fill as follows:-

 

Large Yorkshire  - pour  the batter into the centre of the tin, filling to 2/3rds

4 hole tin              - pour  the batter into the centre of the holes, filling to 2/3rds

Popovers              - pour  the batter into the centre of the holes, filling to half

 

Return to the hot oven straight away and bake until well risen and golden as follows:-

 

Large Yorkshire                          - 30-40 minutes

4-hole individual Yorkshires  -  20-25 minutes

Popovers                                      - 15-20 minutes

 

Serve hot with your Lamb Sunday roast.

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