This authentic recipe for Yorkshire Pudding, a classic English side dish, was submitted by a forum member from London, England.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 300ml (about 1 1/3 cup) milk
- 250g/about 9oz sifted plain flour
- 4 eggs
- Fat from pan drippings, oil, or margarine, a scant 1/4 cup
Preparation:
Heat the oven as high as it goes. Heat the fat. If you use veg fat it has a higher smoking point so it shouldn't smoke out the kitchen too much. Whisk the milk and the eggs together and leave to stand for 10-15 mins. Then whisk in the flour. Pour the batter into the very hot fat and cook for about 20 mins. Don't open the oven whilst it's cooking or it will go flat and soggy!
(Try it as a pudding with cream and syrup, or as an accompaniment to roast beef with huge lashings of gravy!)
Toad in the Hole:
Make your batter as above. Lightly fry your sausages in the fat heating for the Yorkshire pudding in the oven until golden. Then pour the Yorkshire pudding batter over the sausages into the fat and cook as above, and don't open the oven until done. Try with mashed potatoes and even more gravy. - Pen