Yorkshire Pudding. No. 2. (Mrs. Wellington. 1877.)
This has a dish of its own, a regular Yorkshire pudding tin
if for the Sunday beef, but if for two or four people only,
use a sauté pan. It must be put down inside the clean dripping
pan under the joint.
The batter should be mixed fully 1 hour before and allowed
to stand.
For the batter take ¼ lb. of flour with a pinch of salt, make a
hole in the centre and add 3 eggs, yolks and whites. Mix into it
a little of the flour well with a wooden spoon; add 1 pint of milk
gradually, and work the mixture well up.
The pan which is to hold the pudding should be well greased
with the dripping, but not more than that; pour in the mixture
and let it remain ½ hour dripped on by the joint which is roasting.
Then turn the pudding and finish it in the oven. It will take
about ½ hour more.