ENGLISH STICKY TOFFEE PUDDING
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
- Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.
TRADITIONAL YORKSHIRE PUDDING
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
- Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
- Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
- Remove from the oven and fill each muffin cup halfway full with batter.
- Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g
MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING
Exactly as the title says, this is my Mum's Traditional English Yorkshire Pudding recipe and it is so easy. It is slightly different from my Toad-in-the-Hole batter recipe, the Yorkshire puddings in this recipe are lighter. (You need a more substantial batter for the addition of sausages!!) I have held off posting this for a while as it is so easy, but it works -please see my photo's! The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there are a crowd of you, use a big cup, jug or a mug!! Easy! One tip - ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really! NOTE: (I have made the yield between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip - 4 beaten eggs will make about 8 to 10 Yorkshires.) N.B. My first reviewer quite rightly stated that Yorkshires are often cooked in a large dish/tin; traditionally UNDERNEATH the meat drippings actually!! But, my grandmother & my Mum also made very Traditional Yorkshires in special tins - as photographed; as I understand it, popovers are baked in smaller diameter tins - Yorkshire Pudding Tins have a diameter of at least 4" wide & generally only have 4 holes in a tray!!
Provided by French Tart
Categories One Dish Meal
Time 35m
Yield 8-16 Yorkshire Puddings, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
- Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
- Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
- Empty the flour, salt & pepper into a large roomy bowl.
- Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
- Add the water/milk mixture gradually and whisk in between each addition.
- Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
- Cover and leave to rest for up to 1 hour.
- Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
- Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
- Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
- If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
- Serve with Roast Beef and lashings of gravy!
- Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!
ENGLISH PUDDING
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
- To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
- Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.
THE ULTIMATE ENGLISH CHRISTMAS PUDDING
This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.
Provided by Ozzy5223
Categories Dessert
Time 9h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter a 1.4-litre (21/2-pint) pudding basin.
- Cut a small square of foil and press into the base of the basin.
- Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
- Add the measured brandy or rum and leave to marinate for about one hour.
- Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
- Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
- Add the dried fruits, apple and liquid and stir well.
- Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
- Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
- Tie securely with string and trim off excess paper and foil with scissors***.
- TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
- TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- Remove the pudding from the steamer or pan and cool completely.
- Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
- Discard the paper and foil and replace with fresh. Store in a cool, dry place.
- On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
- To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
- Serve with Rum Sauce or Brandy Butter.
Nutrition Facts : Calories 475.4, Fat 13.5, SaturatedFat 5.8, Cholesterol 72.9, Sodium 308.6, Carbohydrate 75.1, Fiber 9.4, Sugar 14, Protein 7
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