Yorkshire Pudding

Ingredients

• pour the gravy from the dripping tin
• pour the batter in the pan
• place the meat so it will drip on the pudding

Method

1. 1

   Remove roast from oven, pour gravy into a saucepan, add batter, place meat above, and cook for twenty minutes in a hot oven.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 102. The excerpt below is the record exactly as published.

Yorkshire pudding baked under the meat; and the English apple-pudding. ENGLISH APPLE PUDDING. Make a crust of one-third chopped suet; two-thirds flour; salt well; mix with cold water; roll out to about three-quarters of an inch thick; butter a pudding bowl (one with a thick rim); spread the dough over it, and knead into place with the hands till it is about evenly thin all over; fill full of sliced apples, sugar, and a little nutmeg and cinnamon. Trim the crust round the edge of the bowl, and roll all that is left, and lay over the top, making it quite secure round the edges. Now spread the pudding-cloth over the top, and tie it tightly down under the rim of the bowl; catch up the corners, fold over the top of the pudding, and secure with a pin; plunge it into boiling water and cook steadily one and a half hours. YORKSHIRE PUDDING. Yorkshire pudding is made the same way, but cooked differently. Remove your roast when nearly done from the oven; pour the gravy from the dripping tin into a saucepan, and pour the batter in the pan; set in your meat stand, and place the meat so it will drip on the pudding

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