Yorkshire Pudding

Ingredients

• 4 ozs. of flour
• a pinch of salt
• an egg
• half a pint of milk
• a little dissolved butter or dripping from roast meat

Method

1. 1

   Sift 4 ozs. of flour into a basin and add a pinch of salt; beat up an egg with a little milk, then add it to the flour, and commence to stir till a smooth paste is obtained.

2. 2

   Add, whilst stirring, about half a pint of milk and beat for 10 minutes; pour into a well-greased 'Express' paper-bag, put a little dissolved butter or dripping on top, fasten the bag carefully with wire clips, and place it on a wire grid, then put it in a fairly hot oven and bake for about half an hour.

3. 3

   When done, slit the bag open, take out the pudding, cut up into neat squares, dish up, and serve with roast beef.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 47. The excerpt below is the record exactly as published.

Yorkshire Pudding. Sift 4 ozs. of flour into a basin and add a pinch of salt ; beat up an egg with a little milk, then add it to the flour, and commence to stir till a smooth paste is obtained. Add, whilst stirring, about half a pint of milk and beat for 10 minutes ; pour into a well-greased “Express” paper-bag, put a little dissolved butter or dripping from roast meat

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