The Rangemaster 'Bloggers'

Hi, welcome to a short series on the Rangemaster multifunction oven.

 Firstly, an introduction: My name is Gill and I blog about baking and cooking over at Tales of Pigling Bland. I am the proud owner of a shiny new black Rangemaster Elan 90 Dual Fuel. Having previously only had access to "the oven of evil" by which I mean a very old oven (brand unknown) which would change its temperature on a whim and definitely didn't have multi functions, the multifunction oven on the Elan is very exciting but also potentially baffling. So, I'm hoping that you'll join me on a festive journey to explore the various different settings on the oven to find out how to make the most of them.

Oh and by the way, I'm just a regular try-it-and-see home cook (though I try hard to make up for any lack of talent with enthusiasm) so all these recipes will definitely be achievable at home.

First up the fan assisted oven:

The fan assisted oven with its multi-zoned but intensive heat makes is perfect for Yorkshire puddings as the video says, but at Christmas how can you justify Yorkshire puddings on the 25th? After all, you're not having roast beef. Step upStuffed Yorkshire Puddings.

These would be brilliant with your Christmas dinner. However, I think they'd be even better for nibbles at a Christmas gathering. You could add to them in lots of different ways, as the puds are a perfect canapé-carrier. Perhaps a little bit of cranberry sauce in them, or maybe a mini sausage popped in the middle. The world is your Yorkshire pudding.

Stuffed Yorkshire Puddings

 (makes 12)

70g Plain flour
2 medium free range eggs
100ml milk
Sunflower oil
12 hole Yorkshire pudding or bun tin
150g stuffing of your choice

Heat your oven to 210C on the Fan Assisted setting.

If you are using packet mix stuffing (I'll be honest, I did this time) make it up first.

Pour a tiny bit of sunflower oil into the base of each hole of the tin.

(Note: non-stick sprays won't work as the puddings need to oil to be around the batter - sorry save the healthy stuff for New Year).

Place the tin on the centre shelf of your oven to heat the oil.

Put the flour into a wide measuring jug or bowl.

Crack the eggs into the middle and slowly incorporate them until the mixture is smooth.

Gradually add the milk, beating gently all the time until the mixture is smooth.

Season with salt and pepper.

Pour the batter evenly into each hole of the tin
(hence, making it in a side jug - less washing up!)

close the oven door quick and set the timer for 20-25mins.

Using about a teaspoon of stuffing for each, divide it into little balls, somewhere between large marble and golf ball sized. If in doubt, make on the smaller side - the puddings will need room to rise.

5 minutes after the puddings went into the oven open the door and, working as quickly as possible, gently drop the stuffing into the centre of each pudding.

When they have finished cooking you should have lovely Yorkshires with a ball of stuffing in the middle.

You could make these at the same time as having the turkey skin crisping at the top of the oven, or a puff pastry goat's cheese tart for starter cooking on the bottom of the oven.