"Ophelia" > ha scritto nel messaggio
k...
>
> "Pandora" > wrote in message
> ...
>>
>> "Ophelia" > ha scritto nel messaggio
>> .uk...
>>>
>>> "Pandora" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > ha scritto nel messaggio
>>>> .uk...
>>>>>
>>>>> "Pandora" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > ha scritto nel messaggio
>>>>>> k...
>>>>>>>2 eggs
>>>>>>> 4oz plain flour
>>>>>>> pinch salt
>>>>>>> milk
>>>>>>> lard
>>>>>>>
>>>>>>> put one egg into a half pint mug and fill up to the top with milk
>>>>>>>
>>>>>>> whisk with the other egg into the flour and salt until smooth
>>>>>>>
>>>>>>> Now (Very important) allow to stand for minimum one hour. Longer if
>>>>>>> possible.
>>>>>>>
>>>>>>> Have the oven ready to be very hot
>>>>>>>
>>>>>>> put the tin onto the fire and when the fat is sizzling pour in the
>>>>>>> batter
>>>>>>>
>>>>>>> Put into the hot oven
>>>>>>>
>>>>>>> after the pudding has risen turn down the heat and continue to cook
>>>>>>> until ready
>>>>>>
>>>>>>
>>>>>> When they are ready? How much time after they risen. What color must
>>>>>> they have?
>>>>>
>>>>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at
>>>>> 220c Once it is risen and crunchy it is ready. It must be a deep
>>>>> golden colour
>>>>
>>>> Thank you Ophelia, I will make this week end. Then I tell you.
>>>
>>> If you find that the pudding, when risen, begins to get dark turn down
>>> the heat. Many ovens are different. In my oven I cook it for 10
>>> minutes at 220c and then turn down to 180c for the remainder of the
>>> time.
>>
>> Ohh! Yes! And what kind of function do you use for the oven? Do you put
>> on "wind function" or electric fire up and down, or only down?
>> Sorry for all these questions but I don't want make errors!
>
> Please ask all the questions you wish to ask)
>
> As I said before... all ovens behave differently. You could try it my way
> and see what happens. I think you will have to experiment a few times
> until you get it the right timing for your own oven. But.. it is worth
> it
>
> At times when I have a new oven or have moved house... I have had to be
> careful until I can see how the oven will behave
>
> AS I said... I put it into the oven 220c and after 10 minutes turn it down
> to 180c for 20 + minutes.

Perhaps I didn't explain well what I mean. I would like to know if you use
ventilated oven or other functions.
>
> There should be no uncooked batter within it but it shouldn't be burnt
> either.
>
> I expect you know that you need very good gravy to serve with it
This is another thing that I don't understand. Is gravy a sort of meat
sauce?
If yes, how do you eat? Do you put it over the puddings?
Pandora
>
> O
>
>