Yorkshire Puddings Recipe - Cooking Index
Yorkshire Puddings Recipe - Cooking Index
| 15 tablespoons | 225ml | Flour - (a scant cup) |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 | Egg | |
| 1 1/4 cups | 296ml | Milk |
| 1/4 cup | 49g / 1.7oz | Lard |
In a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour.
Preheat oven to 425 degrees.
Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.
This recipe yields 12 Yorkshire Puddings, serving 6.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B12) - from the - TV FOOD NETWORK
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