Yorkshire Pudding : Recipe

Yorkshire Pudding is traditionally cooked in the roasting tin under the roast beef, with the juices from the meat dropping on to it.

The traditional way is to serve Yorkshire pudding on its own, with a thin onion gravy – this was to fill you up before the main meal of meat and vegetables was served.

It may also be eaten as an accompaniment to roast beef, or even spread with jam as a dessert

Ingredients

• ¼ lb plain flour
• ¼ pint of milk (or milk and water)
• One egg (or 2 eggs to make it rise even more)
• A pinch of salt

Method

1. Beat the ingredients together until the batter is the consistency of thin cream
2. Pour the batter to cover the bottom of a shallow dish – greased with oil or fat. It is traditionally cooked in the roasting tin under the roast beef, with the juices from the meat dropping on to it
3. Cook in a very hot oven for about 15-20 minutes – or until brown, crisp and well risen

Some of the commercially available puddings – notably Aunt Bessie's – are just as good as the home-made versions

Page Ref: MMY73

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