I gave my Mum the choice of food for last night's meal.
She chose Roast Beef with all the usual trimmings...
And Apple Tart.
It suited me 'cause Roast Beef and the trimmings is a meal all our kids love. I like clean plates at the end of a meal.
It saves on the washing up.
It's almost always Katie who makes the Yorkshire Puddings in our house. Here's the recipe we use:
50 g (2oz) plain flour
pinch of salt
150 ml (5 fl oz) milk and water (about half and half)
25 g (1oz) lard or dripping, or 2 tblsp vegetable oil.
Mix the flour and salt in a bowl. Make a well in the centre and add the egg.
Add half the milk mixture and work in the flour. Beat the mixture until it's smooth. Add the remaining milk mixture. Beat until well mixed and the surface is covered in tiny bubbles.
Use a 12-hole bun tin. Add some fat to each hole. Place in 220C oven until fat is hot.
(Our oven's set at just over 200C, but as each oven varies, it can be trial and error until the best setting is found.
Also....making sure the fat is hot, really hot, is key. )
Pour the batter into each hole and cook for 15-20 mins.
That's Katie's speciality.
That, and the Victoria Sponge we had yesterday. See....she has her uses.
I think we'll keep her after all.
(The Yorkies recipe is taken from a Good Housekeeping Cookery Book that I got in 1988. I'm sure I must have been about 3 years old then...)