Yorkshire Pudding

Ingredients

• Quantity and preparation of batter as for Pancakes
• salt
• about two tablespoonfuls of dripping from the roast of meat

Method

1. 1

   Prepare batter as for pancakes.

2. 2

   After resting for an hour, grease a Yorkshire tin with dripping and pour in the batter.

3. 3

   Bake in a quick oven for about twenty minutes until brown and risen.

4. 4

   Cut into pieces and serve hot.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 42. The excerpt below is the record exactly as published.

salt into a bowl. Make a well in the centre, and put in the salad oil ; then with a wooden spoon stir in tepid water till a rather stiff batter is made. Beat well, and let it stand for about an hour. Peel the apples thinly, then cut them into slices, cutting across the core of the apple ; with a small cutter remove the core from the slices of apple. Whip up the white of egg stiffly ; mix it lightly into the prepared batter. Dip each slice of apple through the batter, then put them carefully into a pan of hot clarified fat. Fry the fritters to a golden brown, drain well, dust with castor sugar, and serve at once. The fat for frying batter should just be beginning to smoke, but should not be so hot as for frying fish, etc. Pancakes. Four ounces flour; pinch of salt. One egg. Half a pint of milk. For frying the pancakes about two tablespoonfuls of clari- fied fat. Sieve the flour and salt into a bowl. Make a well in the centre ; drop in the egg and half the milk. Stir until smooth, 104 PLAIN COOKERY RECIPES. then beat the batter well until air bubbles rise. Stir in the rest of the milk, and strain the batter into a jug, and let it stand for an hour. Pour a little of the hot clarified fat into a frying-pan. Place the pan over a good heat and make it hot, then pour into the pan just enough batter to cover the bottom thinly. Fry quickly until of a golden brown. While the pancake is frying shake the pan gently, and loosen round the edges with a knife; then slip the knife under the pancake and turn it over. Fry until golden brown, turn the pancake on to sugared paper, sprinkle with sugar, and squeeze over it a little lemon juice. Roll up and keep hot. When all the pancakes are fried pile neatly on a hot dish, and dust with sugar. Neatly-cut pieces of lemon should be sent to table with the pancakes. Note. — Pancake batter may be made richer by using : — Two ounces flour. One gill milk. Two eggs. Salt. Yorkshire Pudding. Quantity and preparation of batter as for Pancakes. After the batter has been allowed to stand for an hour, put about two tablespoonfuls of dripping from the roast of meat

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