A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature.
|3 oz (75 g) plain flour|
|3 fl oz (75 ml) milk|
|2 fl oz (55 ml) water|
|2 tablespoons beef dripping|
|salt and freshly milled black pepper|
|Need help with conversions?|
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and Delia Smith's Christmas. It has also appeared in Sainsbury's Magazine (Nov 1993).
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
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Make sure you source the best possible beef you can for this recipe - it will make all the difference. What could be more enjoyable for a Sunday lunch gathering?
When we analyse the site to see which recipes you have been cooking, this one appears in the top 10 again and again. Easy to see why: easy, cheap and nutritious it has to be one of the nation's favourite suppers.
These stunning little canapes are heaven on a plate! Cold Yorkshire pudding may not sound that alluring but add rare roast beef and you have the most brilliant combination. A party must!
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