Yorkshire Pudding

Ingredients

• half a pound of flour
• two whole eggs
• about a pint of milk
• an ounce of butter

Method

1. 1

   Make a hole in the flour, add eggs, and stir smoothly while adding milk to make a batter.

2. 2

   Coat a tin with drippings from the meat, pour in the batter, and let it brown and set.

3. 3

   Turn it over with a knife to cook both sides.

4. 4

   Serve cut in squares.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 114. The excerpt below is the record exactly as published.

Yorkshire Pudding’. — Yorkshire Pudding, with grated horseradish and horseradish sauce, either hot or cold, is always served with Roast Beef. It can only be made in perfec- tion when the batter can be put in a tin which receives the dripping from the roasting joint. Put half a pound of flour in a basin, make a hole in the middle, and break into it two whole eggs. Stir very smoothly round and round with a wooden spoon, adding by degrees about a pint of milk, or enough to make a smooth consistent batter. Let the tin become coated with the drippings from the meat. Pour in the batter, let it brown and set at the top, then turn it over with a knife so that both sides are done. Serve the Yorkshire Pudding cut in squares on a napkin. If, however, this method cannot be fol- lowed, the batter should be poured into a tin which has been buttered with quite an ounce of butter

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