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home > recipes > pudding > yorkshire pudding 2
from UK 1 1/2 pint of milk 6 large tablespoons of flour 3 eggs 1 teaspoonful of salt Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then for another 1/2 hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three-cornered stand.

Yorkshire Pudding 2


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list all recipes for PUDDING (70)
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keyword: yorkshire
keyword: pudding
ethnicity: english
recipes for pudding
recipes by a.ferszt
Email Address:
(posted October 15, 2005)

from UK

1 1/2 pint of
milk
6 large tablespoons of
flour
3
eggs
1 teaspoonful of
salt

Put the
flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the
eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then for another 1/2 hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three-cornered stand.



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