recipe
You can't eat roast beef without Yorkshire pudding, but you can eat the pud without the meat.
Originally, the crispy batter pudding was served as a first course to temper the appetite and make the meat go further. Nowadays, you see it in many shapes and forms - used as a bowl for soup, containing great dollops of stew, even served with hot chocolate sauce and ice-cream.
Despite the number of soggy disasters any Brit has eaten at Sunday lunch, crispy Yorkshire pudding is simple to make if you follow three basic rules: use a very hot oven, make the pudding in a flameproof metal container, use plain flour.
Yorkshire Pudding 3 oz plain flour 1 egg 3 oz milk 2 oz water salt and pepper 2 tbsp oil or dripping Sift the flour into a bowl and make a well.
Break the egg into it and beat; then add the milk, water and seasoning.
Place the metal dish with oil in a hot oven to pre-heat.
Remove and, over a heat source, carefully pour in the batter mixture.
Return straight to the oven, preferably on the top shelf, and cook until the pudding rises and turns crispy brown, about 20 to 30 minutes.
