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Yorkshire Pudding Recipe

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This recipe for Yorkshire Pudding, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Saad
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3oz(75g) plain flour
1 egg
3 floz milk(75ml)
2 floz(55ml)
salt and freshly milled pepper
2 tablespoons oil for the roasting tin.

Directions:
Directions:
Accompaniments for Roast Beef
Yorkshire pudding was originally served as a first course, to temper the appetite and make the meat go further. But crisply-made Yorkshire pud is now - and with every reason-something of a delicacy. There are just a few rules for a success, you must a). have the oven very hot b)use a flameproof metal container)and always use plain flour not self-raising. The best container is a cast iron enamelled gratin dish which fits this recipe perfectly. size 11 x 7 inch (28 x 18 cm) or solid roasting tin will do.

To make the batter, sift the flour into a bowl make a well in the centre,break an egg into it and beat it, gradually incorporating the flour,milk and water and seasoning.(an electric hand whisk will do this in seconds)
About 15 minutes before your beef is due to come out of the oven,increase the heat to 425 F (220 C) and place the dish or tin, adding the oil, on a baking sheet.
After 15 minutes remove the meat and leave to one side to rest, than remove dish or tin and pour in batter mixture into the tin. The pudding takes about 25-30 minutes to rise and become crisp and golden. Serve as soon as possible,as it loses its crunchiness if it has to wait around too long.
This is a recipe from Yorkshire in England.

 

 

 

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