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Perfect Yorkshire Pudding
Preamble
"How to make perfect Yorkshire Pudding.
Even Yorkshirewomen disagree about what a perfect Yorkshire pudding shoud look like, so we had a hard task working out a foolproof method. This one rises to all occasions though you can't predict whether it'll be in the middle or round the sides."
Ingredients4 oz plain (or self-raising) Flour Pinch Salt 1 Egg 1/2 pint Milk 1 oz Dripping |
MethodPut dripping in a 7 inch square tin and place it on the top shelf of an oven preheated to 425 deg. F (mark 7). Add the egg to the flour and salt, and mix from the centre outwards, using half the quantity of liquid. Beat well for about 1 minute, then stir in the remaining liquid. When the fat in the tin is smoking hot, pour in the batter and cook for 40-45 minutes. |
Remarks
For individual puddings or popovers, use 2 oz flour, a pinch of salt, 1 egg, 1/4 pint milk and cook for 15-20 minutes. This quantity will fill a 4-cup Yorkshire pudding pan or, alternatively, 10-12 patty tins.
Variations
See this version and this one and also this
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