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Yorkshire’s Best Yorkshire Pudding Recipe

Have you ever sat down to eat a family meal of roast beef and potatoes and thought that there was something missing? There is one accompanying side dish that never fails to disappoint, and that is the traditional English Yorkshire pudding.

Yorkshire puddings come in all sizes and shapes, sometimes the differing shapes aren’t intentional, but that can be the nature of cooking these puffed up pastry bowls of batter – they tend to be a little unpredictable. If you want to eliminate the element of surprise however, here is the best Yorkshire pudding recipe that there is. Follow the instructions, and you will have a great end result. First, collect your ingredients to make your pudding:

110g of plain white flour
2 medium eggs
300ml of chilled milk
2-3 tablespoonfuls of olive oil/ beef dripping/rape seed oil
Large pinch of salt

Start by sifting the flour into a large bowl and add the salt. Make a well in the centre and break in the two eggs. Gently whisk the eggs into the flour and then gradually add the milk.

Place the mixture in the refrigerator for an hour or more to chill; this will help them rise really well.

Preheat the oven to 220C. Drop ½ teaspoon of oil into each segment of a cake tin and place it at on the top shelf of your oven for ten minutes or until the oil is sizzling. Briefly whisk your batter and pour into the segments of the cake tin containing the smoking hot oil. When the batter hits the oil it should sizzle, if it does not, the oil may not be hot enough and you should return it to the oven for a little longer. The longer the tin is out of the oven, the more time the oil has to cool down so try and work quickly but carefully, and take care not to spill the oil in your haste. Bake the puddings at the top of the oven for 20 minutes.

And that’s all you need to do to create the best Yorkshire pudding recipe. Yorkshire puddings are simple enough to make, and so if you time the cooking so that they are ready to serve at the same time as your meat, they can be consumed at their crispiest which is when they taste their best.

These great little puddings go so well with roast beef and onion gravy, and are great for mopping up any excess juices left on your plate at the end of the meal. This is by far the best Yorkshire pudding recipe and many people have had success creating the perfect Yorkshire puddings using the recipe. This Best Yorkshire Pudding Recipe is one of many ideas you'll find at Recipe Bridge.

Yorkshire Puddings – A Rustic Treat

Although the ‘pudding’ part of this dish makes it sound like a dessert, it certainly isn’t. A Yorkshire pudding is basically a bowl made of cooked batter which can either be served as a starter or as an accompaniment to your main course of meat and gravy.

Yorkshire puddings should be easy to make, and yet so many people get them wrong. They can be the wrong shape, wrong consistency, burnt, undercooked or flavorless, but don’t worry – here is a Yorkshire pudding recipe that turns out great every time. All you need to do is follow the instructions carefully and serve with a smile!

To make the perfect Yorkshire pudding, you will first need to gather the ingredients:

4 large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil

Start by preheating your oven to 230C/450F. Pour the eggs and milk into a large mixing bowl and add a pinch of salt. Whisk the mixture thoroughly and leave it to stand for 10 minutes.

Sift the same volume of flour as the eggs into the milk and egg mixture and whisk well until it is smooth and a thick, creamy texture. Pour the batter through a sieve if there are lumps in the mixture.

Leave the batter to rest for 30 minutes or more, even leaving over night is great for the batter to properly combine.

After this time, drip ½ tsp vegetable oil into each segment of a 12-hole muffin tin and heat it in the oven until the fat is smoking. Whisk the batter thoroughly again and add 2 tbsps water. Fill each segment of the tin up to a third of the way and quickly return to the oven. Leave to cook for about 20 minutes.

And there you have a Yorkshire pudding recipe with guaranteed good results every time. All you need to do is get the measurements right and the whole process shouldn’t be a problem. The key is to get the oil as hot as you can without burning it too, as this creates the base for the pudding when the batter is poured in.

Not every Yorkshire pudding turns out in the perfect bowl shape, so don’t worry if one or two of yours have one collapsed side – they will still taste absolutely delicious. This Yorkshire pudding recipe is ideal for creating small Yorkshire puddings to accompany a meat and vegetable meal.

However if you want, you can pour the batter into a large Yorkshire pudding tin and slice it up into sections to serve, it is totally up to you. This Recipe For Yorkshire Pudding is one of many ideas you'll find at Recipe Bridge.

Fresh Yorkshire puddings are the best so remember to serve them instantly – they’re a great rustic treat, whatever the shape!

The Sweet yet Spicy Pumpkin Martini

The pumpkin martini is basically the more adult (and much more alcoholic!) version of the pumpkin pie. It’s a great way to accompany your pumpkin pie or a great way to enjoy pumpkin even if the pie isn’t really your thing. With this pumpkin martini recipe you should soon be the biggest pumpkin fan around.

Pumpkins are usually thought of as vegetables due to their use in so many savoury dishes, but they are in fact a fruit and that is why they go so well in the pumpkin martini, because they have the sweetness of fruit that goes so well with the sharp taste of the alcohol. To make your very own pumpkin martini, here is a recipe that will get your taste buds tingling.

Firstly, get your martini ingredients together:
½ oz Cream liqueur
2 oz vanilla vodka
½ oz pumpkin liqueur or pumpkin spice syrup
1 tsp whipped cream

Start by chilling a martini glass; to do this just fill it with cold water and a few ice cubes and place it in the freezer. Make sure there is enough room in your freezer to do this! Pour the cream liqueur and vanilla vodka into your cocktail shaker with some ice cubes and shake well. Add the pumpkin liqueur or spice syrup and shake vigorously again. Remove your martini glass from the freezer and throw away its contents, then strain the mix of the cocktail shaker into the martini glass. Stir in the teaspoon of whipped cream and if you want to add a final touch, add a cinnamon stick to garnish your creation. This is an absolutely delicious pumpkin martini recipe, however if you are not a fan of vodka or have struggled to find vanilla vodka in the shops, why not try an alternative pumpkin martini recipe instead?
You will need:
1 fl oz spiced rum
1 fl oz heavy whipping cream
½ fl oz pumpkin spice syrup
Nutmeg
Cinnamon

Start by adding a cinnamon sugar rim to your martini glass, fill it with cold water and ice and leave in the freezer to chill. Pour all ingredients into your cocktail shaker, fill it with ice and shake well. Then throw away the contents of the martini glass and strain in the liqueur. Garnish with a cinnamon stick and serve.

The pumpkin martini recipe is ideal for anyone who likes their cocktails creamy, spicy, and full of flavour. The pumpkin martini is a great beverage for the autumn and winter months and the spices like nutmeg and cinnamon used in the second recipe are sure to warm you up on a chilly winter’s evening.

The best way to enjoy this drink is to sip it and savour the flavour and because of its creamy and sweet texture, you can serve it as an alternative to dessert – the perfect way to end a meal. Be sure to check out Recipe Bridge for other types of Pumpkin Martini Recipes.

The Indulgent Fondant Au Chocolat Recette

If you are feeling indulgent and really want to treat yourself to a gorgeously rich and decadent pudding, then the chocolate fondant recipe (or ‘fondant au chocolat recette’ as the French call it) is definitely for you.

This gorgeous chocolate pudding is a delight that will suit all ages, but its richness in general is best suited to adults who can handle the sophistication of this extremely intense dessert. If a sophisticated adult friend of yours has decided that they have grown out of birthday cake (!) then you could even bake them this as an alternative.

Be sure to check out Recipe Bridge for other types of Fondant Recipes. However, if you’re looking for the richest flavour of chocolate fondant out there, stay right here and you’ll discover how it’s done.

First, you will need to gather your ingredients together:
55g (2oz) butter
85g (3oz) caster sugar
170g tube Carnation Condensed Milk
4 large eggs, beaten with
a pinch of salt
1tsp vanilla extract
1tbsp Nescafé Espresso coffee powder, dissolved in 1 tbsp boiling water
350g (12oz) dark chocolate, melted
85g (3oz) plain or Italian 00 flour
Icing sugar, sifted, to dust

Preheat the oven to 220C, 400F, gas mark 6. Place a large baking sheet in the oven. Beat the butter and sugar together with a whisk (manual or electric) until pale and creamy. Gradually add the condensed milk as you continue to whisk.

Gently whisk in the eggs, a little at a time, and then add the vanilla and the coffee. Melt the chocolate in a bowl over a pan of simmering water. Once the chocolate has fully melted, remove from the heat and add it to the mixture. Mix well then add the flour and whisk until smooth.

Grease and line the base of 6 ¼ pint pudding basins and divide the mixture evenly between each of them. Place them on the hot baking sheet in the oven and bake for 10 minutes.

After this time is up, run a small knife along the edges of the basin to bring it away from the edges of the mould, and then dust it with icing sugar. Serve on a small plate with either whipped double cream or ice cream. The flavour of ice cream is totally up to you, but a freezing cold vanilla ice cream perfectly compliments the rich chocolate that oozes out of the centre of the chocolate fondant.

It goes without saying that this is not a healthy dessert, so should only be enjoyed as a rare treat. The final result should be a slightly tougher outer layer that has the consistency of sponge, and a melted chocolate centre that gives the cake its beautiful moisture. The great thing about the richness of the fondant au chocolat is that you will only want one serving...and it is plenty! Bon appétit!

The Freshest Salsa You Will Ever Make!

How hot should salsa be? Well, as hot as you want it. If you have ever heard anyone say they don’t like salsa because it is “too spicy” they have just never tried to make any themselves. The pre-bought salsa dips that are available on the market today can vary in hotness and sadly in quality too. So you don’t have to compromise on quality with your salsa, try a salsa recipe with fresh tomatoes to ensure good quality ingredients made to your own desired flavour.

Interestingly enough, salsa has been around for thousands of years. Although the term ‘salsa’ is technically Spanish, the dip itself was invented by the Aztecs at around 3000 BC. The Aztecs (native people of central Mexico) combined tomatoes with chillies and thus created the first version of the salsa sauce. When the Spanish conquered the Aztecs in the 1500s, the Spanish claimed the dish as their own.

Obviously, different variations of the salsa recipe will have been created over the years, but the basics are still there; spicy vegetables or herbs mixed with fresh tomatoes are the elements that give the salsa its distinctive taste. To make your own salsa recipe with fresh tomatoes you will need:

3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chili peppers (Serrano or Jalapeno) finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
Salt and pepper

Put the chopped onion and garlic in a sieve and pour 2 cups of boiling water over them and drain thoroughly. Allow to cool. Next, combine the onions and garlic with the fresh chopped tomatoes, peppers, cilantro, salt, pepper, and lime juice. Refrigerate for 2 to 4 hours for the flavours to soak in.

This fresh tomato salsa recipe should make about 2 cups of salsa, so get your tortilla chips and a good film at the ready, because this is the perfect movie-watching snack food. Please take note that there are 2 chilli peppers used in this recipe. If you’re not a spicy food person, either leave the chillies out and just enjoy the well seasoned fresh tomatoes, or just go for one jalapeno instead of two.

Not only does salsa go beautifully with tortilla chips, it is a great addition to a burrito or a taco dinner too as it complements the ground beef in these two kinds of wrap. Pour salsa liberally over some nachos and melt cheese on top and you instantly have another hot and tasty snack.

Whatever you end up doing with the salsa, this fresh tomato recipe is a good base for many other dishes and the fresh ingredients adds a higher level of quality to your food. So don’t compromise on the quality of your salsa, fresh ingredients always taste better, and if you create shortcuts you could miss out on the tastiest fresh salsa ever. Be sure to check out Recipe Bridge for other types of Salsa Recipes With Fresh Tomatoes.

The Delightful and Delectable Fondant

Hunting for a good fondant recipe can be a bit tricky if you are searching for a recipe that will produce excellent results with very little effort involved. Look no further – here is a fondant recipe that is not only easy to follow but also creates beautifully delectable results.

The best thing about this fondant recipe is that it will talk you through every step of the way and the end result will be 6 individual fluffy cakes with hot melted chocolate centers. So to begin, you will need:

3 Eggs

100 g Dark chocolate

50 g Plain flour

100 g Sugar

Fresh mint

100 g Butter

Cocoa powder

 

Preheat the oven to 180C. Grease the insides of 6 aluminum pudding tins with butter and drop in a spoon of cocoa powder in each. Tap the tin around in a circular motion until the insides have a light coating of cocoa all over.

Next, place the butter and chocolate in a heat proof bowl and place it over a pan of boiling water, then leave it to melt. In a separate bowl beat the eggs then gradually add the sugar. Beat this egg and sugar mixture until it is light and fluffy.

Sift the flour into the butter-chocolate mix and gradually stir in. Next you need to add the egg mix to the butter-chocolate mix and then pour this combined mixture into the individual tins. Place the tins in the preheated oven for 6 minutes.

After 6 minutes is up, you have the choice of either serving the puddings hot with a dollop of vanilla ice cream on the side, or you can let them cool, and then place them in the refrigerator for another time. Whichever you decide to do, if you want to add a little garnish you could add a sprig of fresh mint or some extra cocoa powder. This Easy Fondant Recipe is one of many ideas you'll find at Recipe Bridge.

It is the silky-smooth texture of the middle of this fondant recipe that makes this cake so special and such a delight to eat. Sprinkling the tins with cocoa powder before filling them with the cake batter not only adds even more of a chocolaty flavor, but it also stops the cakes from sticking to the tins when you remove them, which means they keep their nicely formed shapes.

There is a reason that fondant is also known as ‘lava cake’ and this fondant recipe is the prime example of how fondant should be cooked. At the end you should have a lightly crisp yet fluffy outer layer with a molten chocolate inner that spills out onto your plate when you slice it with your fork. Not only a delight to eat, but also a wonder to behold!

 

 

The Best of the Best Fondant Au Chocolat Recette

The Fondant Au Chocolat Recette or the ‘Chocolate Fondant Recipe’ as you may know it is a worldwide phenomenon and is the ultimate dessert to serve dinner guests (especially ones you are keen to impress!). You don’t need to put extreme amounts of pressure on yourself to make a delicious dessert that looks like you spent ages on it – this fondant au chocolat is both easy to make and impressive to look at.

If it is a perfect dessert that you seek, then the fondant au chocolat recette is definitely the way to go. It is a beautifully chocolaty and rich dessert that really looks more complicated to make than it actually is. Once you have made your guests this little chocolate treat, they will all want to have a copy of this recipe.

So start off by getting your ingredients:

350 g dark chocolate

50 g unsalted butter, softened, plus a little more for greasing

150 g caster sugar

4 large eggs, beaten

1 pinches salt

1 tsp vanilla extract

50 g plain flour

1 carton double cream, whipped

 

Preheat the oven to 200C/gas mark 6 and place a baking tray in the oven. Lay 6 dariole moulds down on some baking parchment and draw around them and cut them out as marked. Press the paper cut outs into the base of the moulds.

Place the chocolate in a bowl and place the bowl over a saucepan half full of water on a low heat. Once the chocolate has melted, remove from the heat and let it cool slightly. Cream together the butter and sugar and gradually beat in the eggs, then salt and then the vanilla.

Next, add the flour and when all is smoothly combined, scrape in the cooled chocolate and blend the mixture into a smooth batter.

 Divide the batter between 6 moulds and take the baking tray out of the oven. Place the moulds on the tray and replace in the oven. Cook for 10-12 minutes.

After you have removed them from the oven, you may want to place them on small serving plates to serve. The baking parchment should stop the chocolate fondant from sticking, but occasionally the fondants may need a little encouragement to get them out of their moulds.

You can serve these beautiful little chocolate fondants with double whipped cream or whatever you like. This is such a rich dessert that if you wanted to have it on its own, you could and you wouldn’t feel like there was something missing. That is the great thing about the ‘fondant au chocolat recette’ – it has a multitude of textures and temperatures and that is why every bite is such a pleasure to experience. This Fondant Recipe is one of many ideas you'll find at Recipe Bridge.

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pp7 �7 tly fold into creamed mixture alternating with buttermilk and starting and ending with flour.

 

Preheat the oven to 325F. Grease a tube pan and dust it with flour. Bake in the preheated oven for about 1 hour. Remove from the oven and glaze.

To make the glaze you will need 2 sticks butter, one cup of sugar ¼ cup Bacardi light rum. Place the butter and the sugar in a pan and mix over a low heat. Remove from the heat and stir in the rum. Pour the glaze over the hot cake while it is still in the pan. Leave the cake and the glaze to cool for another 2 hours.

This is the perfect Bacardi rum cake recipe for those who have never tried rum cake before or do not like an overpowering taste of rum.  The gentle drizzle added right at the end of the baking process gives the cake more of an authentic flavor, but it also does not totally overwhelm your taste buds with the flavor of rum. The best way to know if your cake is done is to stick a tester or a toothpick into the cake at the end of baking. If the toothpick comes out clean, it is baked all the way through.

The Bacardi rum cake is a great dessert to serve at special occasions and is a great traditional treat.

 

The Beautifully Smooth and Boozy Bacardi Rum Cake

If you are searching for an authentic Caribbean rum cake taste, look no further than the Bacardi rum cake. The cake is so packed full of flavor that just a sliver will suffice, but it is just so delicious that this gorgeous moist and exotic cake will keep you coming back for more.

There are so many variations of the Bacardi rum cake that it is hard to pinpoint which recipe is the best. The only way to decide is to try as many types as you like and find the versions that best please your taste buds. If a sweet and soft cake with Bacardi rum drizzle sounds appealing to you, please read on. If you are looking for something a little more fruity and full of rum, be sure to check out Recipe Bridge for other types of Bacardi Rum Recipes.

First you will need your ingredients to make your cake:

1 stick butter

1 stick margarine

2 cups sugar

4 eggs

1 teaspoon vanilla flavoring

1 teaspoon rum flavoring

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

 

Start by creaming together the butter and margarine. Gradually stir in the sugar a little at a time until the mixture is light and fluffy. Add the eggs one at a time and beat the mixture well after each one is added. Stir in the vanilla and rum flavorings.

Sift together the flour, salt, baking powder, and baking soda. Gently fold into creamed mixture alternating with buttermilk and starting and ending with flour.

Preheat the oven to 325F. Grease a tube pan and dust it with flour. Bake in the preheated oven for about 1 hour. Remove from the oven and glaze.

To make the glaze you will need 2 sticks butter, one cup of sugar ¼ cup Bacardi light rum. Place the butter and the sugar in a pan and mix over a low heat. Remove from the heat and stir in the rum. Pour the glaze over the hot cake while it is still in the pan. Leave the cake and the glaze to cool for another 2 hours.

This is the perfect Bacardi rum cake recipe for those who have never tried rum cake before or do not like an overpowering taste of rum.  The gentle drizzle added right at the end of the baking process gives the cake more of an authentic flavor, but it also does not totally overwhelm your taste buds with the flavor of rum. The best way to know if your cake is done is to stick a tester or a toothpick into the cake at the end of baking. If the toothpick comes out clean, it is baked all the way through.

The Bacardi rum cake is a great dessert to serve at special occasions and is a great traditional treat.