yorkshire pud

Watching the guys butcher the ol Yorhshire Puds on MasterChef made me yearn for a stew with a pud top....i love eating a vegie stew with a divine crusty dough top in front of the fire on a cold Sunday night :)


I was going to make one for tea tonight but Frank put his foot down [is not his fav] so i told him i would make him one that would knock his socks off and convert him to a LOVER not a hater of the ol pudding top - ummmm he loves to grab MY pudding top & jiggle it but that is a whole other story :P

So now i am on the hunt to find an unusual one that might suit his tastes better....maybe a beer batter type?????...or cheesy?? or maybe the small individual ones might just suit him better so they dont go soft in the juices :)
...any ideas?????

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 125ml (1/2 cup) canola oil
• 115g (3/4 cup) plain flour
• 1/2 tsp salt
• 2 eggs, lightly whisked
• 300ml milk

Method

1. Preheat oven to 200°C. Pour 1 tbs of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.
2. Combine the flour and salt in a bowl. Add the egg and use a balloon whisk to whisk until combined. Gradually add the milk in a thin steady stream and whisk until smooth. Pour batter among the hot muffin pans. Bake in oven for 20 minutes or until puffed and golden brown.
3. Serve with the beef wellingtons.

• You can make this recipe 30 minutes before serving the main.

what is your fav Winter Recipe??

trace xo