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How to cook Perfect Yorkshire Puddings
  Before you get very far into this popular e-book you will be cooking Perfect Yorkshire Puddings.  It really is that easy.

Here's a fact for you - Perfect Yorkshire Puddings are not difficult if you follow a few simple cooking tips.  If you are like me, once you have the basic technique mastered you will want to do more and there are over 20 Yorkshire pudding recipe variations from Grand Toad in the Hole (see below) to the delicious Yorkshire Apple Pudding with ice cream shown in the illustration.

For just £1.49 you can purchase and download this e-book right now by clicking the image on the right (using PayPal - see details).

The e-book contains detailed preparation and cooking instructions for you to be able to cook Perfect Yorkshire Puddings just like the picture on the right or individual puddings, often called "popovers" in Yorkshire as crisp or as soft as you like. 

 As well as the traditional recipe there are many other recipes for snacks, starters, main course and puddings based around Yorkshire Puddings with many full colour photographs.

 
 

 Yorkshire Pudding e-book Table of Contents

1. INTRODUCTION – THE HISTORY OF YORKSHIRE PUDDINGS (1747 to present day)

2. PERFECT YORKSHIRE PUDDINGS
      2.1 Ingredients
      2.2 Equipment
      2.3 Method
             Making the batter
             Cooking the Yorkshire Pudding
      2.4 Troubleshooting Hints and Tips

3. YORKSHIRE PUDDING STARTERS
      3.1 Savoury Yorkshire Pudding
      3.2 Plain Yorkshire Pudding Starter

4. MAIN COURSES WITH YORKSHIRE PUDDING
      4.1 Toad in the Hole
      4.2 Sausage and Kidney Yorkshire pudding
      4.3 Yorkshire Toad
      4.4 Pudding-Pye-Doll
      4.5 Yorkshire Pudding with Mince
      4.6 Grand Toad in the Hole (see extract below)
      4.7 Vegetarian Toad in the Hole
      4.8 Derbyshire Toad in the Hole
      4.9 Yorkshire Pudding with Braised Vegetables
      4.10 Savoury Cheese Yorkshire Pudding
      4.11 Chinese Yorkshire Pudding
      4.12 Health-conscious Yorkshire Pudding
      4.13 Wheat or Gluten Free Yorkshire Pudding
      4.14 Egg Free Yorkshire Pudding

5. SAVOURY ACCOMPANIMENTS
      5.1 “Proper” Gravy
      5.2 Onion Gravy
      5.3 Mint Sauce Salad
      5.4 Parsley Sauce
      5.5 Horseradish Sauce (from the root)

6. SWEET VARIATIONS AND DESSERTS
      6.1 Butter Lemon Yorkshire Pudding
      6.2 Raspberry Vinegar
      6.3 Yorkshire Apple Pudding
      6.4 Greek Honey Syrup
      6.5 Ginger Honey Syrup
      6.6 Yorkshire Pudding with Hot Cherry Sauce
      6.7 Yorkshire Pudding with Condensed Milk
      6.8 Sticky Syrup Yorkshire Pudding

7. FREEZING AND COOKING FROM FROZEN

8. GAS / FARENHEIT / CENTIGRADE / FAN OVEN TEMPERATURE CONVERSION TABLE

9. GLOSSARY - WEIGHTS AND MEASURES

 

  
 

Extract

4.6 Grand Toad in the Hole Grand Toad in the Hole

From an unpublished 18th. Century manuscript comes this grand version of the usual rustic fare.

4 Small filet steaks 2 Eggs
4oz / 100gr Plain flour 10oz/300gr/1 cup Milk and water (50/50)
Pinch Salt & pepper 1 oz/25gr Lard (or olive oil)
10oz/300ml/1 cup Thick brown gravy 2 tablespoons Brandy
2oz/5gr Almonds

To make a large pudding halve the fillet steaks or, to make small puddings as in the illustration, divide the steak into the number of bun holes in your tin. Place the pieces of steak on a plate and season with salt and pepper. Pour the brandy over them and leave them to marinade. Make the Yorkshire Pudding as in the method for Perfect Yorkshire Pudding. After the Yorkshire Pudding has been baking for 10 minutes drop the marinated steaks into the part baked batter. Spoon some of the brandy over each steak and replace in the oven for another 15 minutes. Fry the chopped almonds until lightly browned and sprinkle over the puddings before you carry them to table.

Make the gravy and serve separately.

(Note : in the e-book the words in blue link you to other parts of the e-book.)

Buying the e-book

The 15 A4 page e-book is available for purchase and immediate download by clicking the image at the top of this page. The download is an 140k zip file. The e-book is in .pdf format file and is read using the free Adobe reader.

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Phil Robinson - www.bpic.co.uk  

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