Think about Yorkshire food. Your thinking about a Yorkshire Pudding aren’t you!
All of our cottages are self catering and have well equipped kitchens with everything that you need to throw together a quick lunch or an elaborate dinner. It’s your holiday so if cookery is your thing why not take a bit of time out from exploring and try your hand at one of those recipes that you drool over on the television but are always too busy to try out. For those looking to release their inner Ramsey (we prefer Jamie, much less likely to offend the other guests) we will post some great Yorkshire dishes here all with ingredients that you can easily get hold of in Bedale.
If you are visiting Yorkshire from abroad the chances are that the only thing that will immediately spring to your mind about food from Yorkshire is the ‘Yorkshire Pudding.’ Since 1737, when the first recipe for a ‘dripping pudding’ graced the page the humble ‘Yorky Pud’ has become synonymous with the county. Nowadays the dish isn’t only served as a part of a traditional British sunday dinner. In the pubs and restaurants around the cottages you will be able to find Yorkshire puddings as part of the unusually named dish ‘toad in the hole’ which is a large Yorkshire Pudding cooked with sausages running through it, or you can enjoy some North Yorkshire fusion cuisine and have a giant pudding filled with another Yorkshire dish, Chicken Tikka Masala. In America Yorkshire puddings have transformed into a dessert food where they are commonly served with fruit and ice cream. But were you to put that in front of the average Yorkshire granny the shock would be enough to make them require a lie down.
In Yorkshire the puddings are traditionally served with as a starter before a roast dinner. Something that tends to make non-yorkshire folk giggle (heaven knows why!) Right that is all you need to know about the humble pudding now lets make them.
To make eight puddings You will need a mixing bowl, a whisk, a Yorkshire pudding or Muffin Tin.
200g plain flour
3 tbsp vegetable oil
Put the flour into a large bowl with a pinch of salt and pepper stir in the eggs one at a time and then whisk in the milk until you have a smooth batter.
Chill in the fridge for 30 minutes or so. Have a glass of wine, go on you’re on holiday.
Heat the oven to 220C/180C fan/gas 7. Pour the oil into the holes on the muffin tin, then heat the tin in the oven Your oil must be really really hot, five minutes should do it. Carefully pour the batter mix into the tin, then bake for 30 mins until well browned and risen.