Yorkshire Pudding Recipe

A Perfect Yorkshire Pudding
This recipe comes courtesy of http://www.retrofoodrecipes.com/yorkshire_pudding.html All Yorkshire Pudding recipes are basically the same, so I see no reason to pretend I've come up with one myself. You can leave out an egg here, or add a drop of milk or cream more there, but it all boils down to the same thing. Just don't be afraid and give it a try!
Yorkshire Pudding

2 Eggs
4 oz (125g) Plain Flour
1/4 Pint (150ml) Milk
1/4 Pint (150ml) Cold Water
Salt & Pepper
2 tbsp Lard or Dripping or Cooking Oil*
Pre-Heat the Oven to 220C (425F, Mark 7).

Using a food processor or electric hand whisk blend the eggs, milk, water, flour with the salt & pepper together until smooth.

(If you don't have a blender then these instructions should help avoid lumpiness : crack open the eggs into a cup and mix well. Add the milk and water together in a jug. Sieve the flour into a large bowl and season with a sprinkling of salt & pepper. Pour the eggs into this and stir together well with a fork. Gradually pour in the milk and water and stir until you have a stiff batter. Beat or whisk well until you have no lumps.)

Either way, allow to rest for half an hour.

Slip the lard or dripping into a deep sided baking tin and place just this in the oven. Allow to heat up until visible smoking. Quickly, but carefully, take out and rest on the top of the oven. Pour in the Batter mixture. Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy.

Serve immediately

Serves 4 as a side dish to a main meal.
* Not the healthiest of ingredients, but lard does have a higher smoking point than vegetable oil. This is important if you want a successful puffed up crispy Yorkshire Pudding. The hotter the fat is when the batter first hits it the better the end result. Once in a while won't hurt, but alternatively use vegetable, groundnut or sunflower oil, but not olive.

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Yorkshires, etc.

Hi, Crystal, there is some vital ingredient missing in the recipe.

Just like I have never tasted a baguette outside of France that comes close to the native product, there is a Yorkshire Pudding mystery. We simply cannot make a decent pud here in Oz: there is something about the flour, eggs, milk, atmospheric pressure or hemisphere that has frustrated for a decade. Up there, you can chuck the stuff in a tin blindfold and some time later you have Masterchef std puds. Here in Melbourne, we have resorted to test-tube precision and have never achieved anything but stodgy, lumpy goo.

It's enough to make you reach for a Pernod & OJ...

I haven't had YS pudding in

I haven't had YS pudding in ages. In fact, I think I'd forgotten all about it.

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