Free Recipe Yorkshire Pudding #2
Recipe Type: B Recipes
Recipe Preparation: cook
Cooking Ingredients for Yorkshire Pudding #2 Recipe
100 Grams plain flour
250 ml Milk (preferably
-semi-skimmed)
1 lg Egg
1 pn Salt
25 Grams lard
Yorkshire Pudding #2 Preparation
From: Martin@g4cio.demon.co.uk (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.
Cooking Temperature:
Recipe Serves: 4
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