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LOCATION: Recipes >> Breads Quick >> Yorkshire Pudding 08

Print this Recipe    Yorkshire Pudding 08

Yorkshire Puddings

Measurements are Australian metric.

1 cup plain (all purpose flour)
Pinch salt
1 or 2 eggs
1 cup milk
1 tb water
3 tb lard or beef drippings (melted)

Sift the flour and the salt together into a bowl. Make a well in
the centre, then drop in the eggs. Gradually beat in sufficient
milk to make a stiff but smooth batter, making sure there are no
lumps. Gradually beat in the remaining milk, strain into a jug.
Cover and refrigerate for 1 hr. Stir in the water. Spoon 1/4 tsp
of the fat into the base of each of 12 deep metal muffin pans.

Place in a hot oven (200C) for 3 to 5 minutes to heat the fat.
Carefully fill each muffin pan two thirds full with batter. Cook
in a very hot oven (220C) for 15-20 minutes or until risen, golden,
and crisp. Serve at once with roast.

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