Yorkshire Pudding

Ingredients

• 4 oz. Albatross Self-Raising Flour
• } pint of milk and water
• Pinch of salt
• 1 tablespoon hot water (last minute)
• 1-2 eggs

Method

1. 1

   Sift the flour and salt into a bowl.

2. 2

   Make a well in the centre and add the egg gradually, working it in with a fork or wire whisk, then work in the liquid and beat very well.

3. 3

   Leave to stand for 1-2 hours.

4. 4

   Make very hot, in a roasting tin, sufficient fat to give depth of 1 inch.

5. 5

   Stir the hot water into the batter at the last minute and pour it into the tin.

6. 6

   Bake for 30 minutes in a hot oven.

7. 7

   (Regulo Mark 7 or 430° Fahr.).

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 1. The excerpt below is the record exactly as published.

Yorkshire Pudding batter—which is the same thing as a Pancake batter—we have the foundation of any number of dishes, savoury and sweet, from the humble Toad-in-the-Hole to the aristocratic Crepes Suzette. One of the secrets of good Yorkshire Puddings and Pancakes is to make the batter thin enough. It is also a good idea to make it as long as two hours before it is required because the waiting helps to swell the starch granules in the flour, though this may not be so necessary when one uses Albatross Self-raising Flour. When making Yorkshire Pudding, do have the fat in the roasting tin very hot. (Several minutes in a hot oven will suffice). Pour in the batter and get it into the oven at once. Never let a Yorkshire Pudding wait for you. It should be taken to table and eaten the moment it is cooked. YORKSHIRE PUDDING 4 oz. Albatross Self-Raising Flour } pint of milk and water Pinch of salt 1 tablespoon hot water (last 1-2 eggs

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