Proper Yorkshire Pudding
- 1 cup plain flour
- 1 large egg (preferably room temperature)
- 1 cup cold water
- 34 cup milk
- 1 pinch salt
- 1 teaspoon approx fat from meat (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon oil (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon melted lard (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole)
- Put all ingredients (except the meat fat) in a large bowl and beat very thoroughly with electric whisk until a fairly thin batter is made.
- Put the meat fat or any other oil or fat you like to use, into patty tins (or loaf tins if making large Yorkshires).
- Heat in a very hot oven (450 degrees) until it smokes.
- Pour in the batter, return to the very hot oven and bake for approximately 12 to 15 minutes- until well risen.
- A proper Yorkshire pudding has a top and a bottom and no middle!
- It can be served the traditional way, with gravy before the main meal, or after the meal with syrup (golden or maple!
- ).
- Time to make approx 20- 25 minutes.
- Large Yorkshires are delicious served filled with meat& Gravy and veg, or just sausages and a rich onion gravy.
flour, egg, cold water, milk, salt, base
Taken from www.food.com/recipe/proper-yorkshire-pudding-18432 (may not work)