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LOCATION: Recipes >> Breads Quick >> Yorkshire Pudding

Print this Recipe    Yorkshire Pudding

oil (or better still, pork dripping)
1 cup plain flour
1 cup egg
1 cup milk
salt

Preheat the oven to hot (425F/220C/Gas 7) Put a teaspoonful of
oil or dripping in each of several muffin tins or, to be truly
Yorkshire, a couple of tablespoonsful in a larger roasting tin and
place in the oven until the fat is really hot and beginning to
smoke. Meanwhile combine the rest of the ingredients and beat to
form a batter of the consistency of double cream. If you wish you
can add mixed dried herbs to add a savoury flavour. When the fat
is smoking take the tin out of the oven and place it over a low
light so that it doesn't cool as you add the batter. Pour in the
batter If you're using muffin tins don't over fill. Remember that
the puddings will rise and puff up. Put the tin back into the top
of the oven as soon as possible and leave for about 20-25 minutes
by which time they will be puffed up and crisp. When my grandmother
used to make Yorkshire pudding to go with the Sunday roast we
would eat it in the true Yorkshire way. That is, as a first course
with just a savoury gravy poured over it. After all, the idea of
Yorkshire pudding is to fill you up so that you don't want so much
of the more expensive meat! If there was any of the pudding left
over as a treat we kids would have it as a desert with Golden
Syrup poured over it.

Servings: 4

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