Traditionally served with Roast beef, the flavour and texture of these savoury puddings contrast superbly for one the most traditionally yummy English meals. But you can serve them as part of a vegetarian meal, to provide added texture and flavour. In Yorkshire, they cook and serve them as they wish, often adding other ingredients like sundried tomatoes or sweetening them to serve as a dessert. The secrets of success are a hot Oven, hot Fat and a hot Pan.
|Preparation Time||15 minutes|
|Cooking Time||20 minutes|
Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment. Double the recipe for a larger group and cook in muffin tins as I’ve done.
Try not to open the oven door until they’re done – glass doors are useful. If you have to, just open it enough to take a quick peek.