British Expatriate Network

Here we go.

2 large eggs (beaten)
a generous 1/2 cup of sifted all purpose flour (4.5oz) (125g)
a little over 5 floz (150ml) of milk
mixed with
a little over 5 floz (150ml) of water
1 generous tablespoon of wholegrain mustard.
suffient drippings/lard/preferably homemade to add to each muffin mould in a muffin pan

Preheat the oven to 425F

Combine the batter ingredients in a bowl and beat until thouroughly mixed.

It should be the consistency of a thick crepe batter.

Now, here, the secret to making them rise....

add your drippings to the the muffin pan moulds(or popover pan if you have one).

Place the muffin pan into the hot oven until it smokes. Yes, until it smokes.

Now you have to be quick here.

Pull the pan out of the oven and ladle equal amounts into each mould. It will sizzle madly (this is what makes the crusty bottom and starts the rising process)and place back into the oven and cook until they're puffy and golden (about 10 minutes, depending on your oven - just keep an eye on them because once they get to a certain point they're gonna go brown really fast).

Remove from the oven and serve..

(This batter/method can also be used to toad in the hole, you'll just need a square pan that's all)

Andrew

The local butcher (he is Irish)told me a while ago 'to come back next week as he had a special on Toad in the Hole' You should have seen the faces on the Americans that were shopping at the time!!!

JO ???

lol

They probably think it's a porno!

Andrew

Not a traditional use of Yorkshires, but on the insistance of my American Wife - For a Thanksgiving dinner - and on my insistance we had a goose instead of Turkey

I now know why we don't normally have Yorkshires with Goose - because the oven temp required is above the flash point of spilt goose grease eek

Charred Yorkshires - not recommended

Do yorkshires keep well? For example, if I baked them on a Tuesday night for a Wednesday Thanksgiving potluck lunch - would they taste as good reheated? Or does the quality deteriorate quickly?

Hello Beng...

No they won't keep. You'd be adding to the "all British food is lousy" myth...

Andrew

hmmmmm... ok, any other suggestions for bringing a piece of my country to a thanksgiving next week?

Wellllllll,

For pot luck's I always either go for deserts/fruit pies etc (remember, apple pie *isn't* an American invention - I love telling people this - as apples were not native here until the settlers arrived, so sometimes I'll knock out a good old traditional apple pie), as Americans tend to go loopy for sweet things (although I think all peopel do) and they *keep* well on the table as well as being easy to transport.

Something that is terribly British would be a fruit fool.

Or, the British "Mutha of all deserts", the trifle.. lol

Were you thinking of savoury dishes or sweet?

Andrew

<font size=-1>[ This Message was edited by maczippy on 2001-11-05 1707 ]</font>

Yep, I'd second that, Andrew. Not a great cook myself (can anyone guess why my husband - and now the kids too - nickname me 'Wendy'? ??? )

But,we Brits do make a superior pud/dessert oops Beats the standard ice-cream or brownie offerings over here!!
A fruit fool/trifle would be brill.
Jan

Personally, I prefer savoury. But as this is mainly for other people (mostly Americans) so I'll make whatever will go down well.

Also, I'm not sure what a fruit fool is.

Hell Beng.

A fool is sweetened and pureed fruit (typically berries, goosgogs, raspberry's, strawberries), gently folded into a combination of creme anglaise (custard) and whipped cream, or just whipped cream and then served in small "parfait" style desrt glasses (you can use wine glasses).

Andrew