Title: Yorkshire Pudding #2
Categories: Bread
Yield: 4 Servings

100 Grams plain flour
250 ml Milk (preferably
-semi-skimmed)
1 lg Egg
1 pn Salt
25 Grams lard

From: Martin@g4cio.demon.co.uk (Martin Phillips)

Date: 4 Apr 1995 05:55:33 -0600
Beat the egg into the flour with a little of the milk until smooth. Stir
in the rest of the milk and allow the mix to rest for an hour if possible.

Heat a roasting tin containing the lard in a hot oven (220 C), pour in the
batter and cook for about 45 min until well-risen and golden. Serves four.

Tips:

1. Use a metal tin.

2. If you have problems getting the pudding to rise, add an extra egg or
some ground white pepper.

Traditionally, Yorkshire Pudding was cooked underneath a joint of beef so
as to catch the cooking juices. It was then eaten as a "starter". Nowadays
it is usually eaten as an accompaniment.

Variations:

Toad in the Hole: Part cook some sausages in the roasting pan before adding
the batter. You may need to drain some of the excess fat.

Chop Toad: Replace the sausages with lamb chops

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.