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Old 01-15-2006, 10:20 PM   #11
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Quote:
Originally Posted by velochic
I can make the pud in single servings. I know how to make it. It was making it into the shape of a bowl that I was looking for. Ishbel gave me what I was looking for.
Actually I made this in a Le Creuset 3 1/2-qt. braiser and it came out perfect
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Old 01-15-2006, 10:41 PM   #12
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This is just a guess, but I'm thinking that Yorkshire pudding, baked in a muffin (popover) tin, would be much like a puff pastry made from choux paste in texture and flavor, but with a beef accent from that meat's fats and juices. Is that a correct guess?

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Old 01-16-2006, 01:05 AM   #13
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I guess the best way to describe it, is as a sort of dumpling. Crisp-ish on the outside, and fluffy in the middle, though it softens quickly - especially when you smother it with gravy. Very more-ish in flavour, but very filling.
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Old 01-16-2006, 03:58 AM   #14
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It's not quite as light as a choux bun, GW!

Traditionally, in Yorkshire, where it originated - it was served as a starter, with onion gravy - in order to fill you up before eating the meat main course - although it is known as the accompaniment for roast beef, it is served with other roasts, eg pork and lamb.

If there was any left overy, canny Yorkshire housewives served it for pudding, smeared with jam or marmalade
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Old 01-16-2006, 08:57 AM   #15
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I did a quick google for a photograph of a large sized Yorkshire pud with either sausage or roast beef filling. The best I could find was from an American's blog about a visit to a pub in Kensington! The photograph is good, though - it's about half way down the opening page!

http://stellaland.typepad.com/stellabites/
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Old 01-16-2006, 12:08 PM   #16
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My mouth is watering, Ish. My mother made wonderful Yorkshire pudding with roast beef...we ate it as a side dish, along with the carrots, potatoes and gravy.
I love the looks of the Toad in a Hole, but we are trying to lose some weight, and I don't think it's on the low-calorie list.
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Old 01-16-2006, 12:29 PM   #17
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Great stuff. Thanks for the info. And that Toad in the Hole picture looked wonderful.

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Old 01-16-2006, 01:16 PM   #18
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vel, this is not a toad in the hole, but thought I would share it as the pudding can be made w/o the roast. Since it is made inside muffin cups, wondering if we can experiment and place the little individual cups over the tins while cooling to make a smaller version of what you had in mind.

Blue Cheese Yorkshire Pudding

1 cup all-purpose flour
3/4 cup 2% low-fat milk
1/3 cup (1 1/3 ounces) crumbled blue cheese
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 large egg
1 large egg white
1 tablespoon vegetable oil

Preheat oven to 450°.

Combine first 7 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside. Divide oil evenly among 8 muffin cups; coat sides of cups with cooking spray. Place muffin cups in a 450° oven for 3 minutes. Divide batter evenly among prepared cups; bake at 450° for 10 minutes. Reduce oven temperature to 350°; bake an additional 15 minutes or until golden.
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Old 01-16-2006, 03:20 PM   #19
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You can see the recipes above. It's really quite tasteless alone, but somehow becomes something heavenly when it's topped with the roast beef and gravy. The texture is just amazing and it really completes a meal. Give it a whirl!
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Old 02-06-2006, 03:32 PM   #20
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How funny. My ex's family used to call a piece of toast with a hole cut into it (with a biscuit cutter or drinking glass), then fried with an egg in the middle, "toad in a hole". But then many families I know call stuffed cabbage rolls "pigs in a blanket", then others call a hot dog rolled in dough and baked that. There are so many dishes that have different names in different locations. Hubby and I joke that our theme song should be Johnny Cash's "I've been everywhere, man", and when it comes to food, recipes, drinks, etc, you'd be amazed at what you can come up with right in our own country.
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