Sig's Yorkshire Pudding 1930 Recipe

• 1/4 lb flour
• 1 large fresh egg, free range
• 1 pinch of salt or salt substitute
• 1/2 pints milk

1. Measure out the flour, sieve into a bowl, add salt
2. Whisk the egg thoroughly, add the measured milk to the egg and mix it well
3. Add most of the egg/milk mixture (set rest aside), to the flour and beat until quite smooth
4. Now add all of the remainder of the mixture that was set aside to the already made batter.
5. Beat again until air bubbles become apparent and the batter is very smooth, chill or keep at a cool temperature for 1-2 hours to rest.
6. Put some dripping or oil in Yorkshire pudding pan, just enough to cover the bottom when you melt it.Heat until quite hot.
7. Whisk the batter one more time .Pour the batter into the tin( pan).
8. Be careful when you handle the pan it will be quite hot.
9. Either use a pan that is individually a large Yorkshire pudding pan, cut the finished pudding into pieces for serving or use the mould pan with individual sections.
10. Bake for thirty minutes in a hot oven until well risen and golden brown.
11. Remove from oven and leave to stand for a few minutes before taking them out of pan.
12. Some people serve their whole dinner on one large pudding or have them as little puddings as a side dish.
13. All is fine and all is correct .
14. You can serve this as a sweet pudding with a sprinkling of sugar and jam of choice and fresh fruit , or use it with a savoury meal and gravy .
15. You can use this batter also to make "Toad in the hole".
16. Arrange round breakfast sausages into a oven prove dish .
17. Pour over the batter, bake in oven until sausages are cooked and batter is browned.

flour, fresh egg, salt, milk

Taken from cookpad.com/us/recipes/341984-sigs-yorkshire-pudding-1930-recipe (may not work)