Faces By KLM

Baked Powder

When you think about it Yorkshire Pudding batter mix is quite versatile and can be used in lots of savoury and sweet recipes. Pancakes are a firm favourite come Shrove Tuesday and they can be turned into a savoury pancakes quite easily if you add fish, cooked meat, vegetables or chicken mixed with white sauce.

I've got a pretty tasty recipe for Fruit Batter Pudding and I love Toad in the Hole. One of my favourite warming winter meals is a giant Yorkshire Pudding filled with onion gravy and I've even had Yorkshire puddings in a Chinese restaurant but that's another story.

I have had mince and onions in giant Yorkshire puds in cafes but I've never been very keen on mince finding it tasteless unless you add flavourings. What I do like is Yorkshires filled with savoury mince and following you will find the recipe that I use, plus a scone topping recipe:

Savoury Mince Recipe (Serves 4)

Before you start prepare and place giant Yorkshires in oven unless you are using the frozen kind.

Ingredients: 

3 large carrots

1 large onion or leek

1 lb (½ kg) minced beef

400g can of chopped tomatoes

60z (150g) garden peas

small can sweetcorn drained

4 oz (100g) mushrooms sliced

½ pint beef stock

pinch of mixed herbs (optional)

2 tablespoons Worcester Sauce (optional)

Cooking oil or lard

Method:

Dice the carrots and slice the onions then fry them together in a saucepan until lightly browned. Take out of pan and drain well. Fry the mince until evenly browned and drain the fat out before adding the carrots, onions, tomatoes and juice, peas, sweetcorn, sliced mushrooms, beef stock and herbs if you are using them.

Bring to the boil and then simmer for 20-25 minutes. When cooked I usually stir in a couple of tablespoons of Worcester sauce for added flavour but it still tastes good without.

To Serve:

Ladle savoury mince into Giant Yorkshire Puddings which should have been cooking at the same time as your savoury mince. Or you can use this recipe as a delicious jacket potato filler and grate a little cheese for the topping.

Cooking Alternatives:

I've made this recipe in a slow cooker or crockpot, pressure cooker, microwave and in the oven and it's been delicious every time. For different meal choices I've topped this dish with dumplings, scalloped potatoes, mashed potatoes and the following tasty scone topping which can be used for this dish, beef or sausage casseroles.

Scone Topping

Prepare savoury mince, beef or sausage casserole and place in a casserole dish.

Ingredients:

6 oz (175g) plain flour

1 teaspoon baking powder

20z (50g) margarine

Approx 1 tablespoon milk

Optional:

20z (50g) grated cheese

and/or 1 oz (25g) dried onions

Method:

Mix flour with baking powder and rub the margarine in until the mixture is like fine breadcrumbs. If using mix in the grated cheese and/or the dried onions at this point. Add enough milk to make a soft dough and roll out on a lightly floured surface until about ½ inch thick.

Cut into rounds with a pastry cutter and place on top of your prepared dish, brush with a little milk and bake for 15 minutes at 200° C, 400° F or Gas Mark 6.

Alternatively you can cut the scone mix into one large round and use as if it's a pie topping and scatter the grated cheese on top instead of using it in the scone mix. This way would require adding at least another 10 minutes onto the baking time.

There you have it a delicious savoury mince recipe to go with your Yorkshire Puddings or baked potatoes and a tasty topping as an alternative, enjoy your meal!

If you want more great Easy Recipes or even a free Yorkshire Pudding Recipe just click on the links.

What exactly does baking powder do and is it that important?

I want to make funnel cakes, just two. I have everything else the recipe ask for (milk, egg, flower, etc.). I do not have baking powder. Can I just make the cakes without the powder?

Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking.

mac msf vs. laura geller baked powder

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