this months recipes

Really Garlicky Yorkshire Pudding!
11 April 2003

Serves 6-8
6 oz (175g) plain flour
2 large eggs
6 fl oz (175ml) milk
4 fl oz (110ml) water
3 cloves of really garlicky garlic, crushed
½ teaspoon dried thyme
salt and freshly ground pepper
2 tablespoons beef dripping
Sieve the flour into a large mixing bowl, stir in the salt, pepper and thyme. Make a well in the centre and break in the eggs. Using a balloon whisk, mix the flour into the eggs, mix the milk and water in a jug and gradually add to the flour and egg mixture, beating until you have a smooth batter. Now add the garlic.
Put the dripping into a solid roasting tin (11 x 9 inch) and put into a preheated oven 220ºC/Gas 7. When the fat is smoking remove the tin and pour in the batter. Return to the oven and cook for 30 – 40 mins, until golden and crisp. Serve cut into squares.

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