Yorkshire Pudding
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
Instructions
1
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.
2
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.
3
Bake just above centre of oven for 40–45 minutes.
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