[Necroticist] Tuesday, November 10, 2009 6:37:58 AM
Yorkshire Puddings:
4 oz (100g) plain flour, 1/4 level tsp salt, 1 egg, 1/2 pint milk/water (mixed), approx 1 oz lard/dripping.
In a jug or bowl, sift the flour anf salt, make a well in the centre and add the egg and half the milk/water mix. Beat/whisk intil a smooth mixture - a good 3 - 5 mins. Add the rest of the milk/water - continue to beat until well mixed. Leave to stand for a good half hour. Melt the lard in a suitable tin and make sure it gets HOT. Pour the mixture in and cook on the top shelf at 400f/200c/mk6 for about 30 - 40 mins until risen and golden brown.
Tips - you can add a heaped tsp of cornflour with the plain flour - makes the pudding a little lighter. Also a tsp of mustard powder can be added to change the flavour a bit.
