Yorkshire pudding #2

Yield: 4 Servings

Measure Ingredient
100 \N Grams plain flour
250 millilitres Milk (preferably semi-skimmed)
1 large Egg
1 pinch Salt
25 \N Grams lard

From: Martin@... (Martin Phillips) Date: 4 Apr 1995 05:55:33 -0600 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.


1. Use a metal tin.

2. 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.


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 REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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