MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Foolproof Yorkshire Puddings
Categories: British, Quickbreads, Popovers, Tnt
Yield: 4 Servings

1 c Eggs
1 c Plain flour
1 c Milk
1 pn Salt

The greatest living Yorkshire chef, Brian Turner, has a really
simple and fool-proof recipe for Yorkshire puddings.

Naturally you can use the 1:1:1 ratio of eggs, flour and milk to
make the pudding in any quantity you desire. Also you can add herbs
to the mixture to make a savoury pudding. Preheat the oven to
fairly hot, or set it at the temperature at which you are going to
cook your joint of beef. Add a small drop of oil or beef fat to the
bottom of a roasting tin or into each compartment of a Yorkshire
pudding tin and place at the top of the oven to be getting really
hot. It is important that whatever container you use it should be
metal. It doesn't seem to rise or crisp properly in any other
material. Mix together all the ingredients to form a batter with
the consistency of double cream. When the oil in the tin is
beginning to smoke add the batter until it comes just below the
level of the tin. It should rise when cooked. Put the tin back into
the top of the oven and leave for 15 to 20 minutes by which time
the puddings should be well-risen and crisp.

When I was a boy we would have Yorkshire pudding at every course of
our Sunday dinner. We would always start with a slice of the
pudding served with a savoury gravy. This is the traditional way to
eat it as it was intended to fill the family so that they would
require less of the expensive meat. The second course was the beef
with the pudding and a selection of vegetables, always including
roast potatoes and usually roast parsnips. If there was any pudding
left it would be served to the children with Golden Syrup (a bit
like US corn syrup). It is a typical Yorkshire way of making a
little go a long way on a small budget.

pe by Bryan Turner

Posted by: Ian Rice, Stockport, England

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