Advertisement
Yorkshire Pudding
Preparation info
4
servings- Difficulty
Easy
Appears in
Published 2014
Almost everyone likes a good Yorkshire pudding, and it is easier to make than those flabby slices served up with institutional meals might lead you to expect. From the economy point of view, a generous helping of Yorkshire pudding will make people less greedy for roast beef.
Ingredients
125 g 4 oz a pinch
<
Method
Sift the flour and salt into a bowl, make a well in the centre and add the milk gradually, beating hard. Add the eggs, beating hard after each one. Put the batter into the fridge, or in a cool place, until 35 minutes before the roast has finished cooking. Pour half the fat from the roasting tin into another baking tin (or cake tin). Put the baking tin back into the oven until the fat is smoking