Prep 10 mins
Cook 20 mins
Traditionally, Yorkshire puddings were served as a starter because they are cheap to make. Often families wouldn't have a lot of meat to go round so they filled up on Yorkshire pudding first! In my family, we still serve them as a starter and they are quite large. They are smothered in gravy and are yummy! Again the traditional way to cook them is by using animal fat, I have used vegetable oil and it still works (although my dad thought they were not as good). My mum makes these often and doesn't bother to measure the ingredients, so I don't think they need to be exact. This recipe comes from a very old copy of the Be-ro flour baking book (1950's) that belonged to my Grandmother
- 4 ounces plain flour
- 1 pinch salt
- 1 medium egg
- 1⁄2 pint milk (or milk and water)
- 1⁄2 ounce drippings or 1⁄2 ounce lard
- Heat oven to 230ºC, 450ºF, Gas Mark 8.
- Mix flour and salt in a basin, make a hollow in the centre and drop in egg.
- Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches.
- Beat well and add remaining liquid.
- N.B. The consistency should be like single cream.
- Heat oil or fat in shallow tin or 12 patty tins. Place in oven until haze appears.
- Pour all the batter into the tin, or almost fill patty tins. Bake for about 30 minutes for a large pudding, 20 minutes for small ones.
these yorkshires were wicked, my son thinks l made them myself he loved them, so thanks to you l have one happy son that does,nt have to have frozens yorkshires anymore, thank you, l give it 5/5