Good Yorkshire Pudding

Ingredients

• Eggs, 6
• flour, 6 heaped tablespoonsful
• milk, nearly or quite 1 pint
• salt, 1 teaspoonful

Method

1. 1

   Mix eggs and flour, then gradually add milk to achieve a thin cream consistency.

2. 2

   Pour into a hot tin under a roasting joint.

3. 3

   Beat batter before pouring, and bake until firm and browned on both sides.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 389. The excerpt below is the record exactly as published.

GOOD YORKSHIRE PUDDING. To make a very good and light Yorkshire pudding, take an equal number of eggs and of heaped tablespoonsful of flour, with a tea- spoonful of salt to six of these. Whisk the eggs well , strain, and mix them gradually with the flour, then pour in by degrees as much new milk as will reduce the batter to the consistence of rather thin cream. Tne tin which is to receive the pudding must have been placed for some time previously under a joint that has been put down to roast one of beef is usually preferred. Beat the batter briskly and lightly the instant before it is poured into the pan, watch it carefully that it may not burn, and let the edges have an equal share of the fire. When the pudding is quite firm in every part, and well-coloured on CHAP. XXI.] BAKED PUDDINGS. 4-11 the surface, turn it to brown the under side. This is best accom- plished by first dividing it into quarters. In Yorkshire it is made much thinner than in the south, roasted generally at an enormous fire, and not turned at all : currants there are sometimes added to it. Eggs, 6 ; flour, 6 heaped tablespoonsful, or from 7 to 8 oz. ; milk, nearly or quite 1 pint ; salt, 1 teaspoonful

Cook this with the app: pantry check, scaling, and the assistant.