Yorkshire Pudding

Ingredients

• 4 ozs. McDougall’s Self-raising Flour
• Good pinch of Salt
• 1 Egg
• 1/ pint Milk
• Dripping

Method

1. 1

   Sieve the flour and salt into a basin, make a well in the centre, add the egg and a little of the milk.

2. 2

   Stir, drawing in the flour from the sides.

3. 3

   Beat well until smooth.

4. 4

   Add half the milk gradually, stirring and beating thoroughly.

5. 5

   Beat for a few minutes, stir in the remainder of the milk and leave the batter to stand for half an hour.

6. 6

   Select a Yorkshire Pudding tin with a base measuring 8? by 6 inches, put a tablespoonful of dripping in it and heat in the oven until a blue smoke is seen.

7. 7

   Stir the batter thoroughly, pour into the tin and bake for 35 mins.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 16. The excerpt below is the record exactly as published.

4 ozs. McDougall’s Self-raising Flour. 14 pint Water. 2 ozs. Margarine. 1/2 oz. Sugar. 2-3 Eggs. Sieve flour and sugar on to a piece of paper. Put water and fat into a small saucepan, bring to the boil, then add the flour all at once. Stir quickly with a wooden spoon until the mixture forms a smooth ball of dough. Remove from the heat, add one egg, stir, then beat very thoroughly until it has been absorbed. Repeat with the second egg. Beat the third egg and add sufficient to bring the mixture to a velvety consistency, which will keep its shape when pulled into points with the spoon. ‘J - | CHOCOLATE ECLAIRS Choux Pastry (see above). Mock Cream (see page 44). Chocolate Icing (see page 44). Put the mixture into a savoy bag fitted with a 38-inch diameter plain tube. Pipe 3-inch lengths on to a greased baking sheet about 14 inches apart, then cut off the mixture sharply with a knife. Cook for 30-40 mins. until crisp to the touch. Cool, then slit open one side of each éclair with a sharp knife. Fill with Mock Cream and ice with Chocolate Icing. Regulo Mark 5 380° Fahr. Just above the middle ST SAVOURY ECLAIRS Choux Pastry (see above, omitting the sugar). Filling: 11/2 ozs. McDougali’s Self-raising Flour. 11/2 ozs. Margarine. 1 pint Milk. 2 ozs. Grated Cheese. Salt and Cayenne Pepper. Bovril or Marmite. Finely Chopped Parsley. Prepare the éclairs as directed for Chocolate Eclairs. Prepare the filling by making a sauce, adding the cheese and seasonings. Fill the éclairs, then brush the tops with a littke Marmite or Bovril. Dip the ends in parsley or grated cheese. Senter =~ CREAM BUNS Choux Pastry (omitting the sugar). Make half the quantity quoted above in a small saucepan. Mock Cream (see page 44). Icing Sugar. Grease the bases of two 10-inch round, shallow tins (with lids). Put even teaspoonfuls of the mixture in the tins, about 2 inches apart. Cover with _ the lids, which should fit tightly. Bake unopened for 45 mins., placing one tin on the top of the other and reversing the positions half-way through the baking period. Regulo Mark 7. 420° Fahr. Middle shelf When cold slit the side of each bun or remove the tops; fill with cream, then dredge with icing sugar. 31 PUDDINGS eee A ei ea ek eee HINTS ON STEAMED PUDDINGS 1. Prepare the steamer and note that the water is boiliag before putting the pudding in to cook. 2. When a steamer is not available prepare a large saucepan containing sufficient boiling water to come half-way up the basin. 3. The water must boil steadily throughout the cooking period, and it should be replenished with boiling water from time to time, particularly when a saucepan only is used. 4. Grease the basin and a piece of greaseproof paper before preparing the pudding. 5. Christmas Puddings and boiled puddings should be covered with a greased cloth in addition to greased paper. Perse EB a | So. i. Vi Sea CHOCOLATE FRUIT FLAN Short-crust Pastry 4 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 Bananas or Oranges. 1 0z. McDougall’s Self-raising Flour. 1 oz. Margarine. 1/2 pint Milk. 1 Egg. 1 oz. Chocolate. Vanilla Essence. 11/2 ozs. Sugar. Prepare and bake a flan case as directed on page 28. Regulo Mark 6 400° Fahr. Middle shelf Dissolve the shredded chocolate in two tablespoonfuls of the milk over gentle heat. Make a white sauce with margarine, flour and rest of the milk. Stir in an ounce of sugar, the melted chocolate and the egg-yolk. Cook over moderate heat until the sauce thickens. Cool slightly. Arrange the sliced bananas or oranges in the pastry case. Pour on the chocolate sauce and leave to cool. Whisk the white of the egg very stiffly; add 1 teaspoonful of sugar and whisk again. Stir in the rest of the sugar. Pile on top of the cold sauce. Bake 30-40 mins. to set the meringue. Regulo Mark 2 310° Fahr. Middle shelf CHRISTMAS PUDDING 2 Ib. McDougall’s Self-raising Flour. 1/2 Ib. Breadcrumbs. Vo Ib. Shredded Suet. 1/2 Ib. Currants. 1/2 Ib. Stoned Raisins. 1/2 Ib. Sultanas. 4 ozs. Mixed Peel. 6 ozs. Demerara Sugar. 2 ozs. Blanched Almonds. 1 Apple. 14 teaspoonful Mixed Spice. 1/2 teaspoonful Ground Cinnamon. 1/4 teaspoonful Grated Nutmeg. 1 Lemon Rind and Juice. 4 Eggs. 1/2 gill Brandy (optional). 1/2 teaspoonful Salt. 1 1/2 gills Milk (more if required). Mix the flour, crumbs and suet, chop the peel, raisins, almonds and apple. Mix all the dry ingredients and flavouring. Beat up the eggs and add, together with the brandy, lemon juice and milk, to the other ingredients. Mix thoroughly and put the mixture into greased basins, cover with greased greaseproof paper and a pudding cloth. Boil for 8 hrs. or steam for 10 hrs. When the puddings are cold, remove the cloth and paper, cover with greased greaseproof paper and a clean ungreased cloth. Hang in an airy larder or store in a cool, ventilated place. When required steam for 3 hrs. 32 * te BT ee. CS SE ee "a INEXPENSIVE ORANGE PUDDING 7 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 2 ozs. Sugar. ; Juice and Water mixed, plus 3 additional dessertspoonfuls Water. : 2 ozs. Suet. Grated rind of 1 large or 2 small Oranges. 1/5 pint Orange am Sieve flour and salt, Stir in suet, sugar and orange rind. Add liquids and 7 beat well. Put the mixture into a greased basin, cover with greased paper ; and steam for 2 hrs. / Et tn ees TESS LIE TOL eS or ACMI : APPLE SPONGE | 2 or 3 Apples, according to size. 2 ozs. Margarine. 2 ozs. Castor Sugar. 4 ozs. McDougall’s Self-raising Flour. 1 Egg. Little Milk. _ Grease a pie-dish, peel apples and slice. Put into the pie-dish, cover with - sugar and add a tablespoonful of water. Put into the oven to warm. _ Prepare the rest of the ingredients by creaming method (see page 4), spread _ over apples and bake in a moderately hot oven for 30-40 minutes. _ Regulo Mark 5 380° Fahr. Middle of the oven _ N.B.—Any stewed fruit may be used, but most of the juice should be omitted. ne Bees? SS Se aS a rR PTA ee LAE) RS YORKSHIRE PUDDING _ -4 «ozs. McDougall’s Self-raising Flour. Good pinch of Salt. 1 Egg. S 1/ pint Milk. Dripping

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