I’ve just heard that it’s British Yorkshire pudding day. I’ve never had much luck cooking a humble Yorkshire pud, the problem being my ancient old Rayburn. You need a hot oven and mine likes to hover around 180 degrees C. Anything above that only happens occasionally.
Last week we had one of those occasions. The oven was red hot but that wasn’t the reason I chose to make my pudding. The chickens and ducks are laying like mad and an egg mountain is starting to form. Since we’ve had such appalling weather, no customers have been brave enough to trudge through the snow to buy any.
I was making a vegetable curry but instead of rice to accompany it, I decided to make a curried batter pudding to use up some eggs.
It turned out beautifully, not only was it a gorgeous yellow colour, it rose way above the edges of the tin and best of all – no soggy bottom.
Curried Yorkshire pudding
A Yorkshire pudding with a twist
- 3 medium to large eggs
- Plain flour
- 1/2 tsp salt
- 1 tsp turmeric
- Vegetable oil
- Heat the oven to 220C.
- Pop a bowl on the scales and crack 3 eggs into it. Make a note of the weight.
- Add the same weight of plain flour.
- Then add the same weight of milk.
- Add the salt and the turmeric.
- Whisk into a smooth batter.
- If it’s a little on thick side add some water to thin it down.
- Put the oil into an oven proof dish and put into the oven until very hot.
- Remove the dish from the oven and pour the batter in. Return it to the oven and leave to bake for approx 40 mins or until risen and golden.
- Serve with a good vegetable curry.