00:12Well hello there folks and a very warm welcome as usual back to What's For Tea and our wee
00:18archive recipe for this week and this one is from seven years ago and my apologies in advance for
00:26how zoomed in I am in this video. I hadn't realised yet that you don't have to be quite as
00:32zoomed in
00:32as this but I will put all of the ingredients that I'm using down below in the description box and
00:38also on the screen as we go but this is everything that I used here but like I said I
00:43will put it on
00:44the screen as we go. You can fill this with whatever you fancy. I am using chicken but obviously beef
00:50or
00:50you know whatever you like some kind of stew so let me go and pass you over to me from
00:56seven years
00:57ago and I will catch up with you at the end. Right guys the first thing you want to do
01:01is get your
01:02flour and your eggs into the bottom of a bowl and you can either use a stand mix or a
01:07hand mixer
01:07they both work just as well as each other and you want to whisk them together for a few minutes
01:14just
01:15to bring them you know together. Only takes a few minutes and then when it starts to look like this
01:24guys
01:24you just want to slowly start adding in your milk. Don't add it all at the one time just sort
01:29of do it gradually
01:33and slowly combine that into your mixture and just keep adding your milk and keep mixing until it goes nice
01:42and smooth and you know it's filled with some nice air. The lighter the better. It makes a nice fluffy
01:54Yorkshire pudding at the end. So that's it guys that's mine done. So you want to just put this back
02:05into a jug
02:06and you want to refrigerate it for about half an hour. The colder it is the better. I just pop
02:13mine
02:13back into my glass jug and put it back into the fridge for about half an hour. You can leave
02:18it in
02:18there as long as you want but at least half an hour. It's all nice and airy now. It's filled
02:26with air bubbles.
02:28Excuse the state of my pan guys. Just ignore that. I'm using a cake tin with some nice deep sides
02:34and you want to pop your oil in. Two tablespoons of your oil in there and pop it into your
02:43oven.
02:43Now your oven should already be on at gas mark six so you're putting this into a preheated oven
02:49and leave it in there for about 10 minutes and then bring it back out and add in your cold
02:55batter
02:58and once that's in it'll start to cook slightly at the side. You want to just pop that back into
03:02the oven
03:04for about half an hour. This is what you'll have at the end. So I've just put some roast chicken
03:10inside, some herby potatoes, some mashed turnip, some green beans and some gravy and that's it guys. Easy.
03:22Give it a wee spin round and it's so so tasty.
03:28It looks pretty cool. Oh my goodness, how different do I sound there? But like I said,
03:33that one was from over seven years ago. So yes, I do sound a wee bit different. I don't know
03:40why.
03:41You know, it's still me but I do sound different. But thank you so much for watching if you're still
03:45here. And a huge thank you as usual to the supporters of the channel over on my Patreon page,
03:51to the channel members here on YouTube for you all for watching, leaving your lovely comments,
03:57those that have bought me a coffee using the buy me a coffee link or left a super thanks donation
04:02on the channel or to anybody who's commented or shared the videos. Everything is very much appreciated.
04:08And I will catch up with you during the week back here on What's For Tea. So take care and
04:14bye for now. Bye now.
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