What can you say about the great British tradition that is known as the Yorkshire Pudding? Only that Yorkshires taste delicious and no Sunday dinner would be complete without one or two of them either as a starter with gravy, or on the plate with the meal itself.
F Watson
Yorkshire Puddings
Ingredients
(Makes 12 small or 2 large 7” puddings)
4oz of plain flour
Pinch of salt
1 large egg
½ pint semi skimmed milk
A little lard
Method
Mix flour and salt together in a bowl
Make a well in the centre, crack in the egg and mix
Add the milk gradually while beating to avoid lumps
Keep beating until bubbles appear (you could use an eggbeater)
Place a little lard into each of the 12 deep patty tins or the two 7 inch tins if you are making 2 large
Place tins in a hot oven Gas 7, 425° F, 220° C for four minutes
Carefully remove the hot tins from the oven half fill them with the batter
Replace in the oven near the top and cook for 20 to 30minutes until puffy and golden
