Batter Puddings

Batter Puddings
50 min.


for 4 servings
21 ounces potatoes (parboiled for about 5 minutes)
Fat (for roasting)
For the Yorkshire Pudding
1 cup All purpose flour (heaped)
cup milk
¼ cup water (or all milk)
cup Fat
1 egg
1 pinch salt
For the gravy
1 ⅔ cups Meat stock (juices from the roasting tin)
cup vegetable stock
¼ cup butter
2 tablespoons All purpose flour
10 small Cognac
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Preparation steps

For the gravy, heat the butter in a pan and stir in the flour. Cook, stirring, until lightly browned, then stir in the meat and vegetable stock. Bring to a vigorous boil, season with salt and pepper and add the Cognac. Keep warm. (Alternatively, pour off most of the fat from a roasting tin in which you have cooked a joint of meat, stir in the flour and continue as above. )
For the Yorkshire puddings, mix the flour and salt and sieve into a bowl. Make a well in the centre and add the egg and a little milk. Mix smoothly, then gradually add the rest of the milk or milk and water to produce a smooth batter. Leave to stand for about 30 minutes. Put a little fat into each of 12 small baking tins and put into the oven at 200°C for about 5 minutes. Take the tins out of the oven and divide the mixture evenly between them. Return to the oven (middle shelf) and bake at 200-210°C for about 10-15 minutes until the puddings are well risen.
Meanwhile, heat some fat in a roasting tin, add the potatoes and roast for 45 minutes to 1 hour, turning occasionally, until golden brown. Serve with the Yorkshire puddings and gravy, sprinkled with a little pepper.