Proper Yorkshire Pudding

Name: Proper Yorkshire Pudding
Ingredients: 1 cup plain flour; 1 large egg (preferably room temperature); 1 cup cold water; 34 cup milk; 1 pinch salt; 1 teaspoon approx fat from meat (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon oil (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon melted lard (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole)

6 ingredients

9 steps

Ingredients

1 cup plain flour
1 large egg (preferably room temperature)
1 cup cold water
34 cup milk
1 pinch salt
1 teaspoon approx fat from meat (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon oil (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon melted lard (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole)

Directions

1

Put all ingredients (except the meat fat) in a large bowl and beat very thoroughly with electric whisk until a fairly thin batter is made.
2

Put the meat fat or any other oil or fat you like to use, into patty tins (or loaf tins if making large Yorkshires).
3

Heat in a very hot oven (450 degrees) until it smokes.
4

Pour in the batter, return to the very hot oven and bake for approximately 12 to 15 minutes- until well risen.
5

A proper Yorkshire pudding has a top and a bottom and no middle!
6

It can be served the traditional way, with gravy before the main meal, or after the meal with syrup (golden or maple!
7

).
8

Time to make approx 20- 25 minutes.
9

Large Yorkshires are delicious served filled with meat& Gravy and veg, or just sausages and a rich onion gravy.