Traditional Yorkshire Pudding

When my mother was young the joint of meat was not cooked in a roasting tin, but placed directly onto the oven runner with a roasting tray underneath so that the juices could drop into the tin. The Yorkshire pudding was poured into this dish just before the rest of the meal was ready and cooked until brown on the outside, but still soft on the inside. It was served as a starter so that children were quite full before the main course. They each had a quarter of a large pudding with onion gravy. The meat was then used in other dishes during the week, ie “hash”, again with Yorkshire pudding or dumplings, or cold with pickles, bread and salad. We used a tablespoon to mix (or beat) the batter

Ingredients::

4 oz of plain flour
Pinch of salt and white pepper
2 eggs
½ pint of milk/water

Method::

Sift the flour and salt into a bowl, make a well in the centre and break in the eggs, beat to combine, while gradually adding a little milk. When all ingredients are combined and the mixture is lump free, whisk in the remaining milk with a balloon whisk or fork. The mixture should be the consistency of single cream. You can, if you wish, put the mixture into the refrigerator for about an hour and before use.

Place some dripping into a baking tin and put into a hot oven until the fat begins to smoke, then quickly pour in the batter and return immediately to the oven. Reduce the oven temperature after about 15 minutes and remove when the crust is crisp and golden brown and the inside soft.

This can be served as a dessert with double cream and golden syrup

Alternative method: whisk the eggs and milk together, put to one side for 15 minutes, sift the flour and salt together and tip into the egg mixture, whisk until fully combined, smooth and lump free. Cook as above.