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Yorkshire Pudding Recipe

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This recipe for Yorkshire Pudding is from "Wee" Betty MacRae's Scottish Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c + 2 T flour
1/4 tsp salt
1 egg
1 c milk
1/4 c shortening
Meat drippings
Directions:
Directions:
Preheat the oven to 425º.

Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.

When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.

Pour in the batter. If you're using muffin tins don't over fill.

Bake for 30 minutes or until golden. Remember that the puddings will rise and puff up. When done, cut into squares if using large tin and serve with meat.

 

 

 

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