Yorkshire Pudding. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Mix flour smooth with new milk to the consistency of cream.
  2. Beat 3 eggs very well.
  3. Mix the beaten eggs with the flour and milk.
  4. Immediately pour the mixture into the Yorkshire pudding tin, which must be ready hot before the fire, and the fat in it boiling.
  5. The eggs must not stand at all, as the lightness of the pudding depends upon that, and on the tin being hot and the fat boiling.
Original Text
Yorkshire Pudding. No. 1. (Farley Hall.) Take 3 tablespoonfuls of flour and mix it smooth with new milk to the consistency of cream. Beat 3 eggs very well, mix them with the flour and milk, and immediately pour it into the Yorkshire pudding tin, which must be ready hot before the fire, and the fat in it boiling. The eggs must not stand at all, as the lightness of the pudding depends upon that, and on the tin being hot and the fat boiling.
Notes
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