Swiss Cheese Fondue (Switzerland)
Yorkshire pudding

Pudding made out of a batter. Perfect accompaniment with a British Sunday-roast (traditional British meal of roasted meat and potatoes) and gravy


4 eggs
1 cup flour
1 cup milk
Salte to taste
2 tbs of vegetable oil


1. Mix the eggs and milk. Add a pinch of salt. Whisk thoroughly. Leave to stand for 10 minutes.

2. Add flour. Beat well till the mixture resembles thick cream, and it is completely lump free. Rest the batter for 30 mins.

3. Place ½tsp oil a muffin tin (take a 12-hole muffin tin for creating medium sized pudding). Place the muffin tin in the preheated oven (set the oven temperature to the highest – 230 degree cent).
(Tip: The oil should be smoking-hot before adding the batter to the mould. This enables pudding to be crisp and light, and rise well).

4. Whisk the batter adding 2 tbsp of cold water. Fill a third of each section of the muffin tin with batter and return quickly to the oven.

5. Cook until golden brown approx. 20 minutes.

6. Repeat till all the batter is used up.

Serving tips for Yorkshire pudding

• In Yorkshire, serving the pudding is traditionally with gravy as a starter dish followed
  by the meat and vegetables.
• A large pudding filled with a meaty stew can be served as a main course.
• Left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

Ananya’s twist:

Add chopped sausages, chopped onion, green chillies, chopped fresh coriander leaves to the Yorkshire pudding batter, to create a nice variation for your breakfast.

Good to Know:

“Toad in the Hole” is a later variation of the famous Yorkshire pudding. Here the pudding batter is cooked along with sausages.
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