Yorkshire Pudding

Serves 4

Ingredients

¼ Cup / 2½ oz (71g) of bacon or beef dripping
½ Cup / 4 fl oz (120ml) milk
1 egg, well-beaten
½ Cup / 5oz (142g) sifted all-purpose (plain) flour
¼ tsp (1.5g) salt

Oven Temp.:

450^oF (232^oC/Gas Mark 8)

Time to make:

10 - 15 min.

If you prefer to use a glass pie dish turn the heat down by 25°F to 425^o

(218^oC or Gas Mark 7).

Tip

A good trick. Save drained-off bacon dripping to use in this recipe - also for that super taste in English Roast Potatoes!

Method

      Combine the well-beaten egg and the milk;

      Beat until light and fluffy.

      Gradually beat in the sifted flour and salt;

      Beat with hand-beater until smooth.

      Let stand 30 minutes. (You can leave for less time, depending on your preference.)

      Put about 2 Tbsps of bacon dripping into pan

                      

      or divided up in 6 place muffin (Yorkshire pudding) tin;

      or into an 10"x8" (25cmX20cm) pan;

      or baking sheet.

      Heat in the oven;

      Make sure you watch the pan as it will start to smoke!

      Pour the batter into hot pan;

      Bake in hot oven until they’re done.

Remember:-

      The hot fat and the hot oven.

      Don't keep opening the oven to check.

      Serve straight away as it will deflate as it gets cold.

·        Pour nice beef gravy over top.

·        Or you can use "Yorkshires" with chicken or beef.

 

We always used to have Yorkshire pudding with our Sunday lunch,

but you can eat as a dessert with whipped cream!

 

Enjoy!