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LOCATION: Recipes >> Breads Quick >> Yorkshire Pudding 04

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Yorkshire Pudding

100 g plain flour
250 ml milk (preferably semi-skimmed)
1 large egg
Pinch salt
25 g lard

Beat the egg into the flour with a little of the milk until smooth.
Stir in the rest of the milk and allow the mix to rest for an hour
if possible.

Heat a roasting tin containing the lard in a hot oven (220 C), pour
in the batter and cook for about 45 min until well-risen and golden.

Serves four.

Tips:

Use a metal tin.

If you have problems getting the pudding to rise, add an extra egg
or some ground white pepper.

Traditionally, Yorkshire Pudding was cooked underneath a joint of
beef so as to catch the cooking juices. It was then eaten as a
"starter". Nowadays it is usually eaten as an accompaniment.

Variations:

Toad in the Hole: Part cook some sausages in the roasting pan
before adding the batter. You may need to drain some of the excess
fat.

Chop Toad: Replace the sausages with lamb chops.

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