Gordon Ramsay\'s Great British Pub Food

Yorkshire puddings

MAKES 6 LARGE PUDDINGS

150g plain flour

1/2 tsp fine sea salt

2 large eggs

150ml whole milk

2 tbsp beef dripping or vegetable oil

Shortcrust pastry

MAKES ABOUT 350G

200g plain flour

1/4 tsp fine sea salt

lOOg cold unsalted butter, cut into small cubes

3-4 tbsp ice-cold water

Sweet flan pastry

MAKES ABOUT 500G
125g unsalted butter, softened to room
temperature
gog caster sugar
1 large egg
250g plain flour
1 tbsp ice-cold water (if needed)

248 BASICS

Blend the flour, salt, eggs and milk in a blender or

food processor for a few minutes u ntil smooth ,

stopping and scraping down the sides of the bowl

after a minute. Pour the batter into a jug and chill

until ready to cook.

Preheat the oven to 200 °ClGas 6. Spoon the fat

into the moulds of a 6-hole muffin tin and place in

the oven for 5-10 minutes or until it is really hot.

Take out the tin and quickly pour in the batter

to three-quarters fill the moulds. Bake for 25-30

minutes until the batter has risen dramatically

and is deep golden and crisp. Serve hot.

Put the flour and salt into a food processor. Add the

butter and whiz for 10 seconds or until the mixture

resembles coarse breadcrumbs. Tip into a bowl. Add

3 tbsp water and mix with a buttpr knife until the

dough just comes together. If it sec. s too dry, add

a little extra water, but try not to make the dough

too wet.

Lightly knead the dough into a smooth ball, wrap

in cling film and leave to rest in the fridge for at

least 30 minutes before rolling out.

Place the butter and sugar in a food processor and

whiz until just combined. Add the egg a nd whiz for

30 seconds. Tip in the flour and process for a few

seconds until the dough just comes t ogether. (Do

not over-process or it will become tough.) Add a

little cold water if the dough seems too dry.

Knead the dough lightly on a floured surface and

shape into a flat disc. Wrap in cling film and chill for

30 minutes before rolling out.