"The proof of the pudding is in the eating." Roselynde
About this recipe: Difficulty: Moderate-Difficult
Comments: ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Number of servings: 4 to 8 puddings
Serving suggestions: Roasted taters, roasted meat and fresh greens on the side. Ingredients: 1 cup beaten egg 236.59 ml
1 cup plain flour 236.59 m
1/2 cup milk 118.29ml
1/2 cup water 118.29 ml
salt
pepper
1 -2 tablespoon cooking oil or 1 -2 tablespoon drippings 14.79 - 29.58 m. Directions:
Preheat your oven to 240C, 475F or gas mark 9. (If you are cooking roast beef and/or roast taters, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.). Pour a scant amount of oil or dripping into your Shire Pudding tins.(A large roasting tin can be used too. If you do not have a Shire Pudding tin which has 4 wide and shallow cups then use a large muffin tin.). Put the tin into the pre-heated oven about 5 minutes before you want to cook the puddings. Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour. Just before cooking, whisk thoroughly again to break down any lumps & add some more air. Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven. Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly. Serve with Roasted Meats and lashings of gravy!
About this recipe: Difficulty: Moderate-Difficult
Comments: ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Number of servings: 4 to 8 puddings
Serving suggestions: Roasted taters, roasted meat and fresh greens on the side. Ingredients: 1 cup beaten egg 236.59 ml
1 cup plain flour 236.59 m
1/2 cup milk 118.29ml
1/2 cup water 118.29 ml
salt
pepper
1 -2 tablespoon cooking oil or 1 -2 tablespoon drippings 14.79 - 29.58 m. Directions:
Preheat your oven to 240C, 475F or gas mark 9. (If you are cooking roast beef and/or roast taters, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.). Pour a scant amount of oil or dripping into your Shire Pudding tins.(A large roasting tin can be used too. If you do not have a Shire Pudding tin which has 4 wide and shallow cups then use a large muffin tin.). Put the tin into the pre-heated oven about 5 minutes before you want to cook the puddings. Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour. Just before cooking, whisk thoroughly again to break down any lumps & add some more air. Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven. Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly. Serve with Roasted Meats and lashings of gravy!
