Yorkshire Pudding

Ingredients

• Allow one egg
• two table-spoonfuls of flour
• a pinch of salt
• milk to make a tolerably stiff batter

Method

1. 1

   Mix flour and salt in a bowl, gradually add milk to make a stiff batter, and beat until smooth.

2. 2

   Whisk the egg separately and add to the batter.

3. 3

   Place a pudding-tin under a roasting joint, pour in the batter to a thickness of a third of an inch, and bake before the fire.

4. 4

   Cut into squares and serve immediately with meat and gravy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2347. The excerpt below is the record exactly as published.

Yorkshire Pudding.— Allow one egg, and milk to make a tolerably stiff batter, to two table-spoonfuls of flour. This will make a very good pudding, though a better and lighter one may be made by using two eggs to three table- spoonfuls of flour, or even one egg to each table- spoonful of flour. Put as much flour as YOR ( ll'^T ) YOR will be required into a bowl, and add a pinch of salt

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