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Yorkshire Pudding
Pre heat oven to 220c
This dish was originally cooked in a tin under the rotating spit on
which roast beef was cooking
The juices from the meat dripped on to it, giving a delicious flavour.
In Yorkshire, it is still cooked around the meat tin and is served as a
first course before the meat and vegetables.
Ingredients:
Lard - a little, melted for each pudding 110g
plain flour 1 Large egg 300 ml
milk 1/3 tsp salt
Method:
Put a little lard in individual Yorkshire pudding tins or
large muffin tin. Place in oven until the fat is very hot and
bubbling.
Place the flour in a bowl, then make a well in the centre and break in
the egg. Add half the milk and, using a wooden spoon, work in the
flour.
Beat the mixture until it is smooth then add the remaining milk. Beat
until well mixed and the surface is covered with tiny bubbles.
Let batter mixture rest at least 15 mins
Pour the batter into the tins and bake for 10 to 15 minutes for
individual puddings until risen and golden brown
DO NOT OPEN OVEN DOOR while cooking or they'll go flat.
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