| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
4 |
Servings |
INGREDIENTS
| 100 |
|
Grams plain flour |
| 250 |
ml |
Milk (preferably semi-skimmed) |
| 1 |
lg |
Egg |
| 1 |
pn |
Salt |
| 25 |
|
Grams lard |
INSTRUCTIONS
From: Martin@g4cio.demon.co.uk (Martin Phillips)
Date: 4 Apr 1995 05:55:33 -0600
Beat the egg into the flour with a little of the milk until smooth. Stir
in the rest of the milk and allow the mix to rest for an hour if possible.
Heat a roasting tin containing the lard in a hot oven (220 C), pour in the
batter and cook for about 45 min until well-risen and golden. Serves four.
Tips:
1. Use a metal tin.
2. If you have problems getting the pudding to rise, add an extra egg or
some ground white pepper.
Traditionally, Yorkshire Pudding was cooked underneath a joint of beef so
as to catch the cooking juices. It was then eaten as a "starter". Nowadays
it is usually eaten as an accompaniment.
Variations:
Toad in the Hole: Part cook some sausages in the roasting pan before adding
the batter. You may need to drain some of the excess fat.
Chop Toad: Replace the sausages with lamb chops
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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