Yorkshire Pudding
Emily Davenport
6-8 servings
5 minutes
150
The essential Yorkshire Pudding recipe from The Dairy Book of Home Cookery.
Ingredients
- 110g (4oz) plain flour
- Pinch of salt
- 1 egg
300ml (½ pint) milk
40g (1½oz) butter
Directions
- Sift flour and salt into a bowl. Break in egg. Gradually add half the milk, beating to form a smooth batter. Pour in remaining milk and beat until smooth
Preheat oven to 220°C/200°fan/Mark 7. Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze appears. Pour in batter
Bake just above centre of oven for 40-45 minutes