Garlic Yorkshire pudding

Garlic Yorkshire pudding

By
From
Arabesque
Makes
6
Photographer
William Meppem

A touch of garlic makes a surprisingly different Yorkshire pudding batter. For an even bigger surprise drizzle the rest of the head of garlic with a drop of honey, wrap it in foil and bake it in the oven until it is soft (15 minutes at 180°C). Allow it to cool a little, then carefully peel each clove. Drop a soft, buttery clove into each pudding before baking them in the oven. These Yorkies are terrific with devilled lamb loins or any roasted joint of beef or lamb.

Ingredients

Quantity Ingredient
75g plain flour
1 egg
100ml milk
2 garlic cloves, crushed with 1/2 teaspoon salt
vegetable oil or dripping

Method

  1. Sift the flour into a bowl, make a well in the centre and break in the egg. Beat the egg into the flour until it combines to a smooth, lump-free paste. Then add the garlic paste and mix in well. Gradually add the milk, incorporating each amount thoroughly before adding more. When all is mixed in, chill the batter for at least half an hour until you are ready to cook.
  2. Preheat the oven to 220°C. When it has come to temperature, pour a teaspoon of oil into each of six patty tins and heat them in the oven for 10 minutes or until the oil is sizzling. Pour in the chilled mixture and bake for 15 minutes.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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