roast dinners | Dairy Diary Chat

Serves 6–8
Preparation 5 mins
Cooking 40-45 mins
Per portion 150 kcals, 8g fat (4.3g saturated)
Suitable for vegetarians

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
40g (1½oz) butter

1 Sift flour and salt into a bowl. Break in egg.

2 Gradually add half the milk, beating to form a smooth batter.

3 Pour in remaining milk and beat until smooth.

4 Preheat oven to 220°C (425°F) Mark 7. Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze just appears.

5 Pour in batter.

6 Bake just above centre of oven for 40–45 minutes.

Small Yorkshire Puddings

1 Follow recipe and method for Yorkshire Pudding.

2 Place butter in a 12-section bun tin and heat as step 4.

3 Pour in batter and cook for 15–20 minutes.

Recipes taken from The Dairy Book of Home Cookery. 2012 edition

Serves 4
Preparation 20 mins
Cooking 55 mins
Per portion 194 kcals
8g fat (2.5g saturated)

680g (1½lb) potatoes, peeled
2 tbsp goose fat

1 Cut potatoes into quarters or leave whole if new.

2 Cook in boiling water for 5–7 minutes.

3 Drain. Shake in saucepan to roughen surface.

4 Heat goose fat in a roasting tin. Add potatoes and turn in tin until well coated.

5 Roast at 200°C (400°F) Mark 6 for 45 minutes or until crisp and golden, basting at least twice during that time.

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