yorkshire pudding

A l'origine on faisait cuire ce plat dans un moule, sous la broche où rôtissait la pièce de boeuf - le jus de la viande s'égouttait dessus et lui donnait une saveur exquise.
Dans le Yorkshire on le fait toujours cuire en même temps que le rôti et il est servi en hors d'oeuvre, avant la viande et les légumes

This dish was originally cooked in a tin under the rotating spit on which roast beef was cooking - the juices from the meat dripped on to it, giving a delicious flavour. In Yorkshire, it is still cooked around the meat tin and is served as a first course before the meat and vegetables.

Serves 4-6

Lard - a little, melted
Plain flour - 110g (4 oz)
Egg - 1
Milk - 300ml (½ pint)

METHOD

Pre-heat oven to 220 °C / 425 °F / Gas 7.

Put a little lard in 12 individual Yorkshire pudding tins (or deep bun tins) or a single large tin and leave in the oven until the fat is very hot.

Place the flour in a bowl, then make a well in the centre and break in the egg. Add half the milk and, using a wooden spoon, gradually work in the flour. Beat the mixture until it is smooth then add the remaining milk. Beat until well mixed and the surface is covered with tiny bubbles.

Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings; 30 to 40 minutes, if using a large tin, until risen and golden brown.