SEB'S RECIPES
I am a Yorkshire teddy bear and I love everything to do with the place. My
favourite food is, of course Yorkshire Puddings, and as they are so nice I
thought that people on the other side of that great big Atlantic Ocean (Ooh all
that lovely water, I could get all soaking wet in there. EE, I'm almost swooning
at the thought of it!) and folk from "Down Under" (Hayya Cobbers!) as well as
everybody from other nice countries, may want to know how to make our "Yorkshire
National Dish".
But first I will tell you ----
HOW WE EAT YORKSHIRE PUDDINGS.
The traditional Yorkshire way to serve up Yorkshire Puds is on a plate with gravy, before the main course. The main course is then served on the same plate, without the plate having been washed.-- We are too stingy to use the washing up water in Yorkshire!
In most of the UK. the Puds are served on the same plate as the main course, which is usually meat and veg. with plenty of good gravy. Puds made in small tins are best for this method.
One of my favourite ways to have them is by themselves, with lashings of onion gravy.--EE my mouths watering now, just with the thought of it!
The new way to eat them is with a filling of curry, or some such thing.--That's too hot for me. I'll burn my little gob!
Yorkshire Puddings can be eaten with all sorts of fillings, especially now that you can get frozen Puds, you can make a meal in no time at all with a can of something or other.-- That's not the traditional way, that's cheating. Aye, but it's very handy.
Another way with them is to eat them cold, with golden syrup or maple syrup poured over them.--I love that, I get the syrup all over me, then I have to have a wash!
THE METHOD
I tried to get Mam to let me show her how to do it, but she said that I am too messy, Huh! the cheek of her!
So here is Mam's version of how to make Yorkshire Puds. I will keep her right if she goes wrong. HE, HE, HE!!!
 | 4 heaped tablespoons of plain flour. |
| 2 eggs. |
| pinch of salt. |
| shake of pepper. |
| milk-enough to make a stiff batter. |
| a little cold water to thin the batter with. |
Put the flour, eggs, salt, and pepper into a bowl.
Mix to a stiff dough with milk.
Beat with a fork to get the lumps out.
Let it stand for about ten minutes, then thin down to a fairly thin batter, with the water.
Beat well with a fork.
Heat a little fat in the pudding tins-any shallow tins will do, the sort you make little cakes or muffins in-or if you want large puddings, use a meat tin with a flat bottom.
Pour the mixture equally into the tins and place in the hottest part of the oven for about half an hour, or until they have risen well, and are well browned.
TIPS
Do NOT use self raising flour, or any kind of raising agent.
Open the oven door as little as possible.
Be careful they don't rise so much that they stick to the top of the oven-they may rise about four inches!
DO NOT LET SEB AT THEM, He will scoff the lot!!!
CHEESE MUFFINS
Seb says, "I love to help to bake 'cos I throw the flour about on purpose and get all mucky! but don't tell anybody will you?"
| 1 Cupful of FLOUR |
| 3 Level teaspoons of BAKING POWDER |
| Half cup of CHEESE (Cheddar is best, but Seb won't admit that it is better than Wensleydale!) |
| 1 EGG |
| Half cup of MILK |
| Pinch of SALT |
Beat the Egg and MILK together in a bowl.
Mix all the other ingredients together in another bowl, then add EGG and MILK.
Mix well and roll out thickly on a floured board.
Cut into rounds and bake in a hot oven for ten minutes.
SEB SAYS "Ee they're lovely if you eat 'em hot wi' a bit of Yorkshire Butter"
"Cor! What a smashing yorkshire pudding" --Gie.
