Homemade Yorkshire Pudding2016-12-10
Homemade Yorkshire Pudding
Portion Size 12 individuals
When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. During 1737, a recipe for “a dripping pudding” (later named “The Yorkshire Pudding”) was published in the book The Whole Duty of a Woman.
280 gm Plain Flour
450 ml Milk/water (1/2..1/2)
Salt & Pepper
1. Sieve the flour and salt into a basin, make a bay.
2. Whisk together the egg and milk/water and gradually add it to the flour to make a smooth batter.
3. Pre – Heat a little oil in individual pie moulds (Personally i use a teaspoon of a oil in each mould and using clean hands wipe around each mould insuring full coverage) on a tray in the oven, then pour in sufficient batter to one third fill each mould.
4. Cook in an oven at 200°C for 30 minutes to a golden brown colour.