Re: What have you been baking or cooking.

A nice pot-roast completed in the oven and the resultant juices decanted into my slow cooker containing some shin-beef, parsnips, carrots, and onions.

Should be able to get quite a few meals from that lot.

Re: What have you been baking or cooking.

Beef casserole and dumplings. Ate one portion and froze three more - yummy it was too.

The other day i also made some Chicken Noodle soup for the freezer too.

Re: What have you been baking or cooking.

Hi

Yorkshire puddings, but huge ones I can fill with a variety of things.

Pasta bakes, differing recipies.

Re: What have you been baking or cooking.

I made cheese scones, yesterday.

Butternut squash, red,yellow,peppers, onions,garlic, soup.

Re: What have you been baking or cooking.

I don’t have great success, with Y, pudding....what’s the secret, to get them to rise?

Re: What have you been baking or cooking.

Indeed, and think of the money we save, by doing it that way.

Re: What have you been baking or cooking.

My mouth is now watering, I haven’t made dumplings in a long time,...are yours fluffy?....again, not great at making them...I must try harder.

Re: What have you been baking or cooking.

Sounds, yummy.

Re: What have you been baking or cooking.

Do what I do pauline. Buy the 4 minute shop bought ones!

Re: What have you been baking or cooking.

Yorkshire pudding should be made by ingredients of equal volume, not weight. I use one of those measuring cups which that come as a set of four in different sizes. 1 cup, half cup, 1/3 cup and 1/4 cup.

For a decent sized pudding (10" x 8" roasting tin) use:

1/2 cup plain flour
1/2 cup eggs
1/2 cup semi-skimmed milk
pinch of salt.

Fill cup with plain flour and level off top. Put flour into a decent sized bowl and then add salt.
Fill cup with eggs (around 2 is average) and after making a well in the flour, pour in the eggs.
Using a balloon whisk, lightly beat the eggs and then begin to incorporate the flour a bit at a time, until a thickish batter is produced.
At this stage fill your cup with the milk and add a little to the batter to slacken it. Keep beating the batter incorporating more flour and milk a bit at a time before finally adding the remainder of the milk.
Continue to beat the batter mix with the whisk to get some air into it, this will help it rise.
Place your chosen fat into your roasting tin - enough to cover the base. I use 1 x tbs. duck or goose fat. Coconut fat will do at a pinch or even sunflower oil. Don't use olive oil because it will burn.
Place your roasting tin in the middle shelf of a pre-heated oven at around 200degc and leave it alone for a good 15 mins or so.
When you're ready, give your batter another whisk and pour into the tin. The batter should sizzle around the edges as you pour it in.
Close the oven door, turn the temp down to around 180degc and forget about it for at least 12mins (I have a fan assisted electric oven, so you may have to adjust this time). After that time open the oven door slightly to check. If you have a glass door, even better. When the pudding is well risen, take it out and scoff it.