Swedish Yorkshire Pudding No Thats Not A Typo Recipes

SWEDISH YORKSHIRE PUDDING (NO, THAT'S NOT A TYPO!)

Steps:

• Also need 1 book of Viking drinking songs.
• Sift the flour and salt into a bowl.
• Make a well in the centre, tip in the egg and a little of the milk.
• Beat well, and then gradually mix in the flour, adding more of the milk until batter is smooth (the consistency of thick cream).
• Sing Viking drinking song while allowing the mixture to stand for approximately 30 minutes.
• Place a teaspoon of beef dripping in small tin (s) or your brother's best battle helmet.
• Heat the tin (s)/helmet (s) in the oven at 220 Celsius/ 325 Fahrenheit for 5 minutes until the fat is smoking.
• Sing a 5-minute Viking drinking song while it is heating.
• Remove the tin (s)/helmet (s) from the oven and pour in the batter and put back into the oven.
• Bake until well-risen, puffy and golden brown (small ones take 10 to 15 minutes, large ones 40 to 45 minutes if cooked in one tin).
• In the meantime, sing lots more drinking songs and go pillage the nearest village, but make sure you get back in time to check how the cooking is going.
• Serve 1 or 2 puddings along with meat and vegetables and lashings of gravy.
• Sleep after a hard day's activity and dream of Valhalla and immortality in the hall of the Scandinavian gods.

GORDON RAMSAY'S YORKSHIRE PUDDING

Steps:

• In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
• Preheat oven to 425°F.
• Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
• As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
• Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

IDIOT-PROOF YORKSHIRE PUDDINGS

Steps:

• Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum.
• Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better.
• Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking.
• Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately.
• Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes.
• NB-you can eat these cold with jam too!