top of page

Yorkshire Pudding

(by Yasmine Barrett)

(adapted from A Taste of Yorkshire in Food and Pictures)


4 rounded T. flour

1/2 t. salt

1 large egg, beaten

1 c. milk

cold water

boiling hot meat drippings


Sift flour and salt.

Make a well in the center.

Add the egg and half the milk, mixing to a smooth paste.

Beat for 5 – 10 minutes, add remaining milk, and beat 5 minutes more.

Thin with cold water to the consistency of thick cream.

Preheat oven to 400 F.

In an 8-in. square pan, heat 1 large T. beef drippings.

Just before pouring in the batter, add a few drops of cold water to the batter and stir with a fork.

Bake for 30 minutes at the top of the oven.

Serves 4.


(Read Petals of A Yorkshire Rose, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 

Comments

bottom of page