Yorkshire Pudding

  • 1 egg (reconstituted=1 tablespoon dried egg mixed with 2 tablespoons water)
  • 2 ozs flour
  • 1/2 pint of milk
  • Salt
  • 1 knob dripping or fat (a “knob” is 2 to 3 tablespoons)

Method-Beat egg well. Mix the flour and salt. Make a hole in the centre and put the egg and sufficient milk to make a stiff mixture. Beat well, add the rest of the milk, put aside for one hour. Make the fat smoking hot in a baking tin and pour in the batter. Cook in a brisk oven for about 30 minutes. ( a “brisk” oven is about 400 degrees or hotter)

Note-To this foundation recipe diced cooked vegetables and chopped cooked meat can be added. The addition of fresh or dried fruit makes an attractive sweet dish. The same mixture, can be used for pancakes. Pour spoonfuls on to a piping hot greased pan or hotplate.

By Chris