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Yorkshire Puddings and Onion Gravy

This is all Chris…he is the master in making Yorkshire Puddings, a traditional British dish that we normally will have on Sundays and on Christmas or Boxing Day. Very simple to make, a great accompaniment to a joint of roast meat and vegetables.

Serves 6

Ingredients:

4 large, fresh Eggs, measured in a jug

Equal quantity of Milk to eggs

Equal quantity of all purpose/plain Flour to eggs

Pinch of salt

2 tablespoons/30ml Vegetable Oil

Method:

  1. Heat the oven to 450F/230°C, not higher or the fat may burn.
  2. Pour the eggs and milk into a large mixing bowl and add the pinch of salt.
  3. Whisk thoroughly with an electric hand beater or hand whisk.
  4. Leave to stand for 10 minutes.
  5. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps, pass the batter through a fine sieve.
  6. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible.
  7. Place ½ teaspoon vegetable oil into a 12-hole muffin tin and heat in the oven until the oil is smoking.
  8. Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
  9. Leave to cook until golden brown, that will take approximately 20 minutes.

10. Repeat the last step again until all the batter is used up.

Onion Gravy

Ingredients:

2 medium Onions, thickly sliced

2 tablespoons/30ml Vegetable Oil

2 tablespoons/30ml Butter

1 teaspoon/5ml Sugar

1 teaspoon/5ml Balsamic Vinegar

750ml Beef stock

4 teaspoons/20ml Corn Starch/Corn Flour

4 teaspoons/20ml cold Water

Salt and Black Pepper to taste

Method:

  1. Heat the oil and butter in a large saucepan over a low heat.
  2. Add the onions, cover and cook slowly for about 10 minutes or until the onions are soft and translucent.
  3. Add the sugar and balsamic vinegar to the onions and stir well.
  4. Cover with the lid and continue to cook for a further 5 minutes.
  5. Add the stock and boil gently uncovered for 5 minutes.
  6. In a heatproof jug mix the corn starch/corn flour with the cold water to a thin paste.
  7. Pour a little of the hot gravy into the starch mixture and mix thoroughly.
  8. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened.
  9. Keep warm until ready to serve.
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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

2 responses »

  1. The yorkshire pudding look great, and you have reminded me that I haven’t had this for ages, so I need to remedy that!

    Reply

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