Yorkshire Pudding

Ingredients

• ½ lb. flour
• 1 egg
• ½ pint of milk
• ½ teaspoonful salt

Method

1. 1

   Place the flour and salt in a basin; break the egg into a teacup, beat it well with a fork, pour it into the flour.

2. 2

   Mix thoroughly together with a wooden spoon; add the milk very gradually, beating the batter all the time.

3. 3

   The batter is sufficiently beaten when bells of air rise.

4. 4

   Grease a baking-tin, pour the batter in, and bake in rather a quick oven for half an hour.

5. 5

   Cut into square pieces, and serve with roast beef.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 55. The excerpt below is the record exactly as published.

1 egg; 1 oz. currants; 1 oz. sugar ; pint milk. Cut the bread into thin slices; butter it; cleanse the currants. Put a layer of the buttered bread into a pie-dish ; sprinkle over it a few currants ; repeat tins till the bread and currants are all in. Break the egg into a basin, add the sugar, and beat with a fork till well mixed and light ; add the milk to the egg gmc u ally, stirring all the time. Pour this mixture slowly over the bread, so as to allow it to soak into the bread. Bake in a moderate oven for about three quarters of an hour. MILK PUDDINGS. I his pudding may be made with dripping instead of butter, and the egg may be omitted. Potato Pudding. — Required: i lb. potatoes • 2. eggs; 2 oz. sugar; i lemon; 2 oz. butter or drin- pmg ; t pinch of salt. 1 Rub the potatoes (previously boiled), while hot through a sieve ; melt the butter or dripping, add it to them, and let the mixture cool. Break the esss separate the yolks from the whites. Whisk the yolks' grate the lemon rind, add these, the juice and the sugar ; mix these well with the potatoes. Just before baking, add the salt to the whites, whisk to a stiff froth, and add lightly to the mixture. Put all into a greased tin, bake in a moderate oven for about half an hour, and then turn out on a dish. Serve very hot. Shape of Corn-Flour. — Required: r oz. corn- flour ; oz. sugar ; J4 pint milk. Break the corn-flour in a basin with a little of the cold milk. Place the rest of the milk with the sugar in a pan on the fire; bring it nearly but not quite to the boil ; pour the corn-flour and cold milk into it, and let it boil for five minutes after it thickens, stirring all the time. Have a basin or mould standing filled with cold water ; pour away the water, but do not dry the mould. Pour the corn-flour into this shape, let it become, cold, and turn it out on a dish. It can be eaten either with stewed fruit, jam, treacle, or cold milk. Custard Pudding. — Required: 3 eggs; J4 pint milk; 2 oz. sugar; J4 oz. butter; 1 pinch grated nutmeg. Stir the eggs and sugar well together; add the milk and nutmeg ; stir well. Butter a small pie-dish ; pour in the custard. Bake in a slow oven for about twenty MILK PUDDINGS. 117 minutes. Do not move the dish till the custard is set, as it might curdle. A piece of paste (see page 103) may be put round the edge, or a piece of dry toast in the bottom of the dish. Yorkshire Pudding. — Required: Y lb. flour; 1 e?g ; Yz pint of milk ; Y teaspoonful salt. Place the flour and salt in a basin; break the egg into a teacup, beat it well with a fork, pour it into the flour. Mix thoroughly together with a wooden spoon ; add the milk very gradually, beating the batter all the time. The batter is sufficiently beaten when bells of air rise. Grease a baking-tin, pour the batter in, and bake in rather a quick oven for half an hour. Cut into square pieces, and serve with roast beef. The batter is improved by being allowed to stand in the basin for two hours before it is baked. Stir well before pouring it into the tin. To make the pudding richer add a second egg. Hasty Pudding. — Prepare as in the last recipe, but use 1 dessert-spoonful sugar instead of salt. Pour the batter into greased cups, and steam for half an hour. Black Cap Pudding.— Prepare in the same way as Hasty Pudding, adding 1 oz. of well-cleansed currants. XX.— BOILED & MISCELLANEOUS PUDDINGS. Suet Dumpling.. — Required: Y lb. flour; 2 oz. suet ; about 1 gill of cold water ; x oz. sugar ; % tea- spoonful baking powder ; Y teaspoonful salt. Chop the suet finely, removing all pieces of skin and fibre ; mix thorouglxly in a basin with all the other Ii8 BOILED, ETC. PUDDINGS. dry ingredients. Add enough of water to moisten it, and stir well together. Dip a pudding cloth in boiling water, wring, dredge with flour, tie the pudding in it, leaving room for it to swell, put into boiling water and boil for two hours, or longer if convenient. Should the dumpling be wanted richer, milk may be used instead of water, and an egg added. If an egg is added only half the quantity of milk or water is required. If it is to be eaten with meat omit the sugar. This dumpling is lighter, and only requires one and a half hours to boil, when made with 2 oz. stale bread crumb and 2 oz. flour, instead of % lb. flour. Lemon Dumpling.— The same as suet dumpling with the addition of the grated rind and the juice of half a lemon. Currant Dumpling. — The same as suet dumpling with the addition of 2 oz. currants carefully picked and cleaned, and % teaspoonful mixed spice or grated nutmeg. Carrot Dumpling. — The same as suet dumpling with the addition of one small or half a large carrot, cleaned, scraped, and grated; and teaspoonful ground ginger ; also 2 oz. stale bread crumbs. Apple Dumpling. — The same as suet dump- ling, with the addition of 2 medium-sized apples, pared, cored, and minced ; also 2 oz. stale bread crumbs. Curry Dumpling — The same as suet dumpling (omitting the sugar), with the addition of ^ teaspoonful curry, which should be mixed with the dry ingredients before the water is added. Suet dumpling may thus be varied to any extent, according to the materials at the disposal of the cook. BOILED, ETC. PUDDINGS. 119 Flour and Dripping Dumplings. — Required: 5 oz. flour ; 1 teacupful clarified fat ; 1 teacupful cold water; 1 oz. of sugar; teaspoonful salt. Put the flour in a basin with the salt and sugar. Put the fat and water into a saucepan, and when boiling pour quickly on the flour, stirring with an iron spoon. Flour your hands and make the paste up quickly into small balls while hot ; let them cool ; then put them into a pan of boiling water one at a time, so as not to cool the water, and boil for about twenty minutes. When they float on the surface they are ready ; serve hot. They may be eaten with treacle, stewed fruit, sugar, or milk. These dumplings may be cooked in sweet or buttermilk, to which 1 inch of cinnamon stick may be added. Norfolk Dumplings. — Required: lb. flour; teaspoonful baking powder ; about 1 gill cold water ; ^ teaspoonful salt

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