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Print this Recipe    Yorkshire Pudding 09

Yorkshire Puddings

1 cup eggs
1 cup plain flour
1 cup milk
1 pinch salt

Naturally you can use the 1:1:1 ratio of eggs, flour and milk to
make the pudding in any quantity you desire. Also you can add
herbs to the mixture to make a savoury pudding.

Preheat the oven to fairly hot (or set it at the temperature at
which you are going to cook your joint of beef)

Add a small drop of oil or beef fat to the bottom of a roasting
tin or into each compartment of a Yorkshire pudding tin and place
at the top of the oven to be getting really hot. It is important
that whatever container you use it should be metal. It doesn't
seem to rise or crisp properly in any other material.

Mix together all the ingredients to form a batter with the consistency
of double cream. When the oil in the tin is beginning to smoke
add the batter until it comes just below the level of the tin (it
should rise when cooked). Put the tin back into the top of the
oven and leave for 15 to 20 minutes by which time the puddings
should be well-risen and crisp.

When I was a boy we would have Yorkshire pudding at every course
of our Sunday dinner. We would always start with a slice of the
pudding served with a savoury gravy. This is the traditional way
to eat it as it was intended to fill the family so that they would
require less of the expensive meat. The second course was the beef
with the pudding and a selection of vegetables, always including
roast potatoes and usually roast parsnips. If there was any pudding
left it would be served to the children with Golden Syrup (a bit
like US corn syrup). It is a typical Yorkshire way of making a
little go a long way on a small budget.

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