Hi Tom
Ready for the next lesson?
I know yorkshire puds aren't traditionally part of a Christmas dinner, but my boys always ask for them whether we are having beef, lamb, chicken or just sausages! They are simple and never fail to look impressive. The secrets are a smoking hot pan and lots of eggs in the batter.
The pigs in blankets. Sausages and bacon don't have to wait for a cooked breakfast to come into their own, cooking them this way they make a lovely accompaniment and can be eaten cold the next day with cold meats and chutney. You don't need to be snobby about good quality bacon and sausages (although higher welfare/free range is always better when budget allows)
Yorkshire Puddings
Ingredients
100g / 4oz Plain flour
3 eggs
1/2 pint full fat milk
Pinch of salt
Method
• Heat your oven to it's highest setting
• Use a muffin tin, deeper than a bun tin, and drizzle some sunflower oil into the bottom of each hole, put into the oven to heat whilst you make the batter. Ideally it should the preheat for up to 10 minutes
• To make the batter, put the flour and salt into a bowl
• In a jug, measure out your milk, then add to it the three eggs and mix using a whisk (or a fork if you haven't got the whisk)
• Next slowly add the eggy mix to the flour. Just put a small amount at a time, and mix thoroughly, then add a bit more... This will stop you getting a lumpy mixture
• When everything is combined pour it back into your jug. This will make it easier to pour into the bun tins
• This next step needs to be done as quickly as it is possible to do without getting burnt!
• Get Your tin out of the oven, close door, pour in the mixture as quickly as you can, put the tray back into the oven. You don't need to be too precious about splashing mix on the tin or about precise amounts. The most important thing is to not let the tin cool too much.
• They will take about 20 minutes to cook. Serve straight away as they will start to sink once you get them out.
If you don't have a muffin tin, use a roasting tray, and add some cooking time.
Obviously as this recipe requires a very hot oven, that isn't always compatible with roasting meat. I tend to make the batter just before the rest is due to be cooked, take out the meat, turn up the oven, let the tin heat for 10 minutes and then start serving up everything else whilst the Yorkshire puds are cooking.
Pigs in Blankets
Ingredients
12 Thin sausages
12 Rashers of rindless streaky bacon
Method
• Preheat oven to Gas5, 200'c
• Chop your sausages in half, and your bacon in half too
• Take your bacon, one half slice at a time, and put it onto your chopping board.
• With the back of a butter or eating knife, run it down the bacon from one end to the other, in a single movement, to stretch it to about double it's length.
• Repeat with all of the bacon
• Wrap each sausage tightly in a single piece of bacon and put on a roasting tray.
• Cook for about 30 minutes
The reason you stretch the bacon is that it will shrink when it cooks and will hold around the sausage more tightly.
When combining with a roast meat, just add them to the roasting tray 30 minutes before the meat is due to come out.
I hope you enjoy both of these recipes, please let me know how you get on
Yours, in anticipation, Ruth
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