Yorkshire Pudding

Ingredients:

3/4 cup Plain Flour
1 Egg
pinch of salt
1/2 cup Milk
1/2 cup Warm Water

Method:

1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre of the flour and break egg into it.
3. Gradually beat the egg into the flour, adding a little liquid as the mixture thickens.
4. Add remainding liquid and mix well into a smooth batter.
5. Pour into pie plate.
6. Cook for 45-50 minutes or until golden.

Serve with roast dinner with lots of Gravy.

Meg's Tips:

* you can make this in advance and let it sit for up to an hour while you do other things. Just give it another beat with a fork or whisk just before pouring it into the baking dish.
* try something different and pour batter into muffin pans for mini-puddings. Make sure you cook for less time though - try 20 mins or so.




Pictured here are Hasselback Potatoes and Mini Yorkshire Pudding's

Susan's Spicy Tuna Mornay

Ingredients

3 tablespoons Butter / margarine
1 diced Onion
3 tablespoons Plain Flour
1 ½ cups Milk
½ cup grated Cheese
1 tin 425g Tuna in Springwater
1-2tsp chilli flakes
Salt & Pepper to taste
Spring Onions, Parsley or Chives for garnish

Method

1. Melt Butter/Margarine in a saucepan.
2. Add diced Onion to pan & stir until onion goes clear
3. Tip Plain Flour over onion & stir occasionally for 1 minute
4. Add Milk gradually while stirring constantly until sauce thickens
5. Combine Grated Cheese with sauce & stir until melted
6. Add Drained Tuna and mix thoroughly – break up any chunks to blend well.
7. Add 1-2tsp Chilli Flakes to taste
8. Add a little Salt & Freshly Ground Pepper to taste
9. Serve over a bowl of rice.
10. Add garnish if you wish

Tips:
• If onion mix seems a little dry add a little more butter
• Watch mix carefully after you add the flour – don’t let it burn
• If sauce seems a bit thick, add a little more Milk to the mix
• Add Chilli Flakes to taste - 1/2–1 tsp = mild / 2 tsp = very spicy