Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Angels on Horseback
A Victorian savoury from the English table: plump oysters seasoned with cayenne, wrapped in thin streaky bacon and grilled until the bacon crisps and the oyster inside stays juicy, served hot on buttered toast with lemon.
Method
- Heat the grill to its highest setting and set the shelf about 10 cm below the element. Put a few wooden cocktail sticks in cold water to soak for 10 minutes so they do not scorch.
- Tip 6 shucked oysters into a sieve to drain, then pat them thoroughly dry on kitchen paper — wet oysters will steam the bacon instead of letting it crisp. Season them lightly with a pinch of cayenne and a grind of 1 pinch black pepper. Do not salt: the bacon carries plenty.
- Lay 3 rashers rashers of streaky bacon on a board and run the back of a heavy knife along each one to stretch it thin, then cut each rasher in half across to give six short strips.
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463kcal
12gprotein
17gcarbs
39gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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