Description
Yorkshire pudding is usually seen accompanying a roast, but it can also be served with a sauce as an appetizer, or after the main course, with a syrup, as a dessert of sorts.
Summary
| Yield | |
|---|---|
| Source | British traditions |
| Prep time | 1 hour |
| Cooking time | |
| Total time | 1 hour |
Ingredients
4 T
all purpose flour (heaped) 1 pn
salt 1
egg (medium) 1 c
milk 1 t
butter (melted) 3 T
fat (bacon drippings, cooking oil or melted butter)Instructions
- Pre heat oven to 425°F/220°C. Put the fat (cooking oil, butter, drippings or a mixture of them) into a baking pan (9x13" or 22x30cm approximately) and heat in the oven.
- Sift flour and salt into a bowl. Add unbeaten egg and half the milk. Beat briskly to mix well. Add butter and beat to a smooth creamy batter. Stir in remaining milk.
- Pour the batter when the fat starts sizzling in the baking pan. Set just above the center of the oven.
- Bake at 425°F/220°C for 30 minutes. Reduce the temperature to 400°/200°C F and bake for a further 15 to 20 minutes.
- Let it stand for a couple of minutes. The pudding will shrink a little and detach from the pan. Slice and serve.
Nutrition facts Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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Notes
- The batter can be kept in the fridge or used immediately as standing does not make any difference, contrary to what was the popular belief for many years. If left to stand, beat it briefly again before using it.
- The batter rises adequately when the egg and the first half of the milk are beaten in briskly for a few minutes, which can be easily achieved with a hand blender, so long beating of the batter is superfluous.
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