Yorkshire pudding

Yorkshire Pudding, also known as batter pudding, is an English dish made from batter and usually served with roast meat and gravy. The Yorkshire pudding is a staple of the British Sunday lunch and in some cases, is eaten as a separate course prior to the main meat dish. Traditionally, though less so now, the Yorkshire Pudding could be served as a sweet, with sugar or even with orange juice as a sauce.

I always make the salty version, and it has been part of my menu since about 1988. My kids used to look forward to the ‘Palak paneer and Yorkshire pudding’ dinners so eagerly!

Ingredients:

Wheat flour      - 150 gms

Milk     - 200 ml

Water   - ½ cup

Egg      - 1

Salt to taste

Butter or ghee   - 2 tbsps

Method:

- Take the flour into a large bowl with the salt. Combine the milk and water.

- Make a well in the middle of the flour and add the egg. Beat the egg and combine with some flour around it.

- Pour in a little milk and water, and then whisk the lot together to make a smooth batter. - Mix in the rest of the liquid, until you have a batter the consistency of pan cake batter.

-  Leave at room temperature for at least 15 minutes.

- Preheat the oven to 250 degrees C and keep a baking pan with 2 tablespoons of butter or ghee in it.

- When the ghee starts smoking, take the pan out and carefully pour in the batter.

- Keep the pan with the batter in the oven and after 10 minutes, reduce the heat to 200 degrees C. Bake for another 20 minutes when the top looks golden brown.

- Serve immediately with palak paneer or matar palak.

14 April 2020
Today with aloo palak (Spinach potato) I wanted to have Yorkshire pudding and my husband wanted makke ki roti (Maize flat bread). I went for a short cut to make the Yorkshire pudding in a kadai, and was surprised to see that there was no compromise on taste! I used 40 gms of wheat flour, 1/3 of an egg after beating it (fried the remaining portion separately), salt, 70 ml milk and 1 tbsp ghee. The kadai should be on high flame while pouring the batter, then keep it on lowest flame and cover the batter. After about five minutes, turn it upside down and cover again. In five minutes, it is ready.