Side Dishes > England > Yorkshire Pudding >
Yorkshire Pudding
1-1/2 C flour
2 eggs
Pinch of salt
1 C milk
2 TBS beef fat (or vegetable oil)
Use a fork to beat the eggs and salt together in a large bowl. Add the flour gradually and mix, and then add the milk a bit at a time until mixture is smooth. Add more milk if necessary to make a batter similar to a thin pancake batter. Allow mixture to stand for one hour. Place the beef fat (or vegetable oil) in a baking dish; heat in the oven until melted. The beef fat or the oil must be smoking-hot, or the Yorkshire pudding will not rise. Pour the batter over the hot fat, and then bake for twenty minutes at 425-degrees F. Serve hot.
Suggestions: Try Yorkshire Pudding with a meat entree and savory gravy. Sweet toppings, such as pancake syrup, are not recommended. Yorkshire Pudding is also used to make Toad-in-the-Hole.
*Yorkshire Pudding image (C) Stef Yau (2005). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: English Epicurean
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