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.
Tips:
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.
Variations:
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, .