Gary Rhodes Yorkshire Pudding Recipe 335

Steps:

• Turn up the oven temperature to 425°F. Sift the flour and salt into a bowl and whisk the eggs and the egg white into well of flour. Whisk in 10 ounces of the milk. This will give you a good thick batter. Check the consistency by lifting a spoon in and out. The batter should hold and coat the back of the spoon; if it's a little thick, whisk in a little more milk. Refrigerate for 24 hours. Allow to rest for at least 30 minutes out of fridge. This quantity of batter will fill ten to twelve (4-inch) individual tins or two 12-hole pudding mould trays. (Muffin tins can also be used for even deeper individual puddings if you wish.) Put a generous amount of oil or fat into your chosen tins and heat in the oven until almost smoking. When hot, add the batter, filling each one almost to full. Bake in the preheated oven for 25 to 30 minutes, until risen and golden. (An extra 5 to 10 minutes may still be needed for a really crisp finish.)

Steps:

• Heat oven to 230C/fan 210C/gas 8.
• Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
• To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
• Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
• Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
• Serve immediately. You can now cool them and freeze for up to 1 month.

Steps:

• Grease a 1.7 (3pint) litre pudding basin with butter.
• First make the custard:.
• Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
• Then:.
• Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
• Preheat the oven to 180C/350F/gas4.
• Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
• When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.