Yorkshire Puddings, Pancakes,& Toad in the Hole & a Dessert

You can make as much or as little of this as you wish by altering the size of the cup you use.

• 1 cup of Plain flour
• Pinch of salt
• 1 cup of eggs (crack enough eggs into the cup to fill it) 
• 1 cup of milk (either full fat or semi-skimmed but NOT skimmed - they need to have a little bit of fat in the milk and won't rise without it.)

• Place the flour into a large bowl along with the salt, add the eggs and milk and whisk with a balloon whisk until all the mixture is combined.  Set the bowl aside for an hour so that the liquid can absorb the flour properly.
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• Place a knob of vegetable fat or a little oil into each yorkshire pudding tin hole, or a larger knob into a large tin.  Place it into a very hot oven 200 - 220 deg Gas mark 7 or 8 if you have it, and leave until the fat/oil is giving off a slight haze.   Fill the holes with the batter, there should be a sizzling sound when you put the batter into the oil if it is hot enough. 
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• Place the tin in the hot oven for 15 - 20 minutes until the Yorkshire puddings are risen and golden brown.

It really is that easy!!

Pancakes


You use the same mixture to make pancakes, but because pancake batter needs to be a little thinner, add 1/3 to 1/2 a cup of water to the mix.  
Then:

• Heat about a teaspoon of oil in a frying pan until it is smoking hot,
• Quickly pour in a little of the batter and move the pan to roll the batter around the base of it.  
• When the bubbles have burst and the top looks dry carefully lift the pancake and turn it over in the pan, or if you are a show off you can try tossing it, but why risk losing your pancake.

Toad in the Hole

Grill or fry sausages of  your choice until they are cooked and brown.  Lay the sausages in an ovenproof dish and pour Yorkshire Pudding batter over them, then cook as for Yorkshire Pudding.

Obviously Roast beef is not going to be a regular feature of a student diet but yorkshire puddings go well with savoury mince or stew, and you can make up a batch of batter for one day and then keep some of it to make Toad in the Hole the following day.   Alternatively you can make up a whole batch of Yorkshire Puddings and when they have cooled, put them into a plastic box and put them in the freezer.  When you next need them pop the required number into a hot over for 2 or 3 minutes.

Yet another use for Yorkshire Pudding Batter - Dessert


Add a small amount of sugar to the mixture, icing sugar or caster sugar would be best but if you don't have it use granulated.


Butter a pie dish and either empty a can of fruit (with the liquid drained out of it) into it or use some sliced fresh soft fruit, cherries, berries or peaches etc.  Pour the batter over the top of it and put it in the oven at the same temperature 200- 220 deg. Gas mark 7/8 .  When it is risen and golden remove from the oven and dust with icing sugar.  This is a basic fruit clafoutis
You can serve it on its own or with pouring cream or a scoop of ice cream.