Elisabeth Ayrton

Yorkshire Pudding

Preparation info
    • Difficulty

      Easy

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe comes from a Yorkshire cook. Recipes vary very much but this gives excellent results.

Ingredients

  • 6 oz. (180 g.) flour
  • 1 pint (6

Method

Mix exactly as for pancake or coating batter. Pour off about 2 tablespoons of the dripping from the roasting beef into a baking tin (Yorkshire pudding is better cooked in a tin than in a glass or earthenware dish). Make smoking hot in the oven. Remove the tin and quickly pour in the batter all at on