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A well made and fully risen Yorkshire Pudding is still seen as something as a measure of a good cook. But given the quality of the ready made variety this may be something of a dying art. The Yorkshire Pudding, also known as a batter pudding has been around for at least three hundred years, probably much longer. The point of a Yorkshire Pudding is that the batter must rise, the bar is set at four inches, according to the food boffins you can only claim to have cooked a batter pudding if the mix has risen at least four inches.
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This recipe will make one large Yorkshire Pudding using a large baking tin or 8 individual pudding using bun tins. Make sure that you have a very hot oven and the oil in the baking tin is hot. Traditionally Yorkshire pudding is an accompaniment to roast beef, but there are other ways, to serve it, for example as a tasty starter with gravy, for dessert with jam and cream or just caster sugar and lemon juice. If you don't often make Yorkshire Pudding it can be an excellent side dish for Christmas dinner, particularly if served with some Cranberry Sauce.
Preparation Time: 15
Cooking Time: 30 Minutes
Ingredients: Serves 4
100g plain flour
1/4 pint of milk
1/4 pint water
Good pinch of salt
50g dripping or fat
The Yourcounty Yorkshire Pudding recipe aims to provide a traditional yet simple pudding recipe that might be tackled by even a relatively inexperienced cook. We do check our content but if you spot a mistake or would like to point us in the direction of other useful resources for inclusion here let us know.Please see our disclaimer.
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