Yorkshire Pudding

Makes 12 serves 6



Scant 1 cup of flour (15 tablespoons)

3/4 teaspoon salt

1 egg

1 1/4 cups milk

1/4 cup lard



In a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour.

Preheat oven to 425F.

Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes in oven. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.



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