classic yorkshire pudding
 
like grandma used to make - the secrets of success are hot oven, hot fat 
and 
hot heavy pans. 
 
i find semi-skimmed milk is better than full cream. some cooks use half 
and half milk and water. originally the pudding was cooked below the joint 
to soak up the meat juices which dripped down from the shelf above. 
nowadays the puddings are often cooked in the top of the oven while the 
meat is resting and the puddings can be served as a first course or as an 
accompaniment. we've got main course and dessert recipes later. 
 
  125g / 4oz sifted plain flour
  a pinch of salt
1 large  / 1 medium egg
  300ml / half pint semi-skimmed milk
  oil or melted dripping
 
make sure the oven is hot - 220c / 475f / gas mk 8. using a wooden spoon, 
gradually beat the egg and milk into the flour and salt until you have a 
smooth batter. beat well and leave to stand. pour a little oil or 
dripping into each cup of a heavy gauge bun tin (i use a cast iron 
american popover pan). alternatively use a roasting tin for one large 
pudding. place in the hot oven to preheat for 5 minutes. beat the batter 
again and decant into a jug for speed. without allowing the oil to cool, 
pour the batter into the hot pans, half filling the cups. bake for 12 
20 minutes - depending on size - until puffed and golden. serve 
immediately. 
try not to open the oven door until they're done - glass doors are useful. 
if you have to, just open it enough to take a quick peek. 
 
 
 
 
(ID: 75281) Mirror: rec.food.recipes: Thu, Dec 9, 2004


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