Yorkshire Puddin'
It's more of a bread than a pudding, you'd serve it like they do corn bread in the states. Nothing beats a good Yorkshire puddin' with a roast and gravy. Servings: about 6Preperation Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Ingredients
- 1 cup flour
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon salt
- 2 tablespoons beef fat or lard or butter.
Preperation
- Heat oven to 425 (see below)
- Grease 9x12 or so sized baking pan with fat, you may need to melt fat in the oven.
- Combine remaining ingredients in a mixing bowl.
- Whisk together, until well mixed
- Pour batter into greased baking pan (some people claim you need to let the batter sit for an hour or two, then whisk again, but I've never had to)
- Bake for about 20 minutes, until it puffs up and the top starts to go brown - most of the top of the Puddin' will still be yellow - when done, like any bread, a toothpick goes in and out clean
You just have to watch for when it's done. Before cholesterol was a concern, we used to cook this 'under' the roast, so that the fat would drip into the pan the pudding was cooking in - that made it more soggy, like a pudding. Enjoy!
