Yorkshire Pudding

DH vociferously said no to pudding the moment he heard me discussing it. It dampened my spirit but only momentarily as this fitted to the bill of my requirement of recipe begining with Y for the blogging marathon. I know his concerns with pudding are primarily for the fact that he associates them with something  ...eggy smelling soft mould..... in his words
I decided to work around this bit as I know this pudding does not really have a fixed rule, you can play around with it. Years back, when we were in London , my neighbour and good friend, invited my husband over for dinner. She warned me that her culinary skills with vegetarian food are limited. But then she made these and lot of other things to go along...
Traditionally they are made along with the sunday roast, which can be on any day of the week. The puddings can be served along with the roast with traditional gravy, or sauces. They can also double up as dessert when combined with golden syrup or custard.
I have not heard of eggless version but am sure, you can make them that way, but the beauty of these lies in the crisp outer layer which resembles the omelette texture on the outside.





Ingredients
1  cup milk
1 cup plain flour
1 cup eggs (about 2 large)
salt to taste
2 tbsp Oil
Additional options
1/2 cup grated cheese
1/2 cup grated cottage cheese paneer
1/2 cup boiled chopped veggies (carrots, green peas, french beans)
Method
1) In a large bowl, mix the eggs with the flour.
2) Pour the milk while stirring constantly to ensure there are no lumps
3) Add salt and all the fillings and mix  well
4) Grease the muffin tray, add the oil liberally for this
5) Preheat the oven at 220c.
6) Place the empty muffin tray in the oven till the oil reaches smoking point
7) Remove from oven and spoon the batter to fill 3/4th to the rim
8) Bake for 20 to 25 min.

Serve with roasted vegetables and dips of your choice

12 comments:

vaishali sabnani said...

Nice pudding. .though with eggs..but surely very appealing.

Srivalli said...

When I was looking out, this came into picture, I didn't want to think bcos of eggs..your plate looks inviting..though I would make an eggless version (I saw one in an eggless book)

Preeti Garg said...

very unique idea... so delicious

Priya Suresh said...

Yorkshire pudding looks just fabulous, before Yema i was planning to make yorkshire pudding too, thank god i changed mine else we might have done similar dishes for both X & Y..

Nivedhanams Sowmya said...

delicious one!! have this on my to do for long, but have not yet attempted!!

Sowmya

Harini-Jaya R said...

Good choice for Y.

Pavani N said...

I recently watched Martha Stewart making this dish on her show, I think she baked them in the pan the roast was baked and said that the flavor of the juices from the roast is what makes this pudding special. Good to see that this pudding can be made without the meat.

Sandhya Karandikar said...

For me pudding was sweet so when I read about this in old Mills and Boon romances I wondered why they were called pudding if they were used to mop up the gravy.
These look good enough to eat on their own.

Sapana Behl said...

Nice and innovative pudding !

Chef Mireille said...

I used to have to make these when I worked at a British tea house and they are so delicate and delicious

Rajani S said...

Yet to try making these. Have associated it only with gravy from the Sunday roast (Thanks to all the books I have read!).

Archana Potdar said...

Yet another dish that I want to dig in. Mind you dig in mot make.
Somehow I had always associated it with sweets :D

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