Yorkshire Pudding ( tradional)

Ingredients:


Plain white flour (UK), 375 g (remove)
Egg, fresh, 5 medium (remove)
Milk, nonfat, 1 cup (remove)
Water, tap, 0.5 cup (8 fl oz) (remove)
Salt, approx 1 tsp (remove)
Pepper, black, approx 1 tbsp (remove)
Beef dripping, or goose fat or, pork dripping or Lard

2x12 hole bun ( muffin ) tins

Put flour eggs salt peper and milk in a bowl and beat add water in two parts beat should be like cream constistancy

Leave to stand for at least 1 hour before use ( I make mine in amorning to use in the evening)
Can be made day before and stored overnight in fridge

Heat oven 300c a hot oven is needed

The true Yorkshire way is to use dripping ( fat ) or Lard but oil could be substetuted

put Lard or fat into the tins you are going to use ( I use 12 hole bun tins)
Place tins in oven until fat is hot and starting to smoke
Pour mix into tins return to oven as quick as poss
Cook for 30 mins do not open door as puddings will sink ( I check mine at this point and if they need a little longer give them an extra 5-10 mins)

Serve hot from oven with onion gravy
Can be served with main course too ...we don't just have them with roast beef

Can be made in larger tins too
We do large ones and when cooked fill them with Chilli con carne , mincebeef and veg , curry ,
Same recipe for batter for Toad in the Hole


Number of Servings: 24

Recipe submitted by SparkPeople user TYKEROSE.