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Method :
Put the flour
and salt through a sieve into a large bowl. Make a hole in the middle of
the flour. Break the egg into the hole. Add a little milk. Slowly stir
the egg and milk into the flour. There must not be any lumps. When the
mixture is smooth, add the rest of the milk or milk and water. An
electric mixer is useful to stop any lumps. Beat the mixture well. Put a
little fat from the meat tin into a square baking tin. Put the baking
tin into a hot oven (230C, Mark 8) for a few minutes. When the fat is
smoking, take the tin out of the oven. Pour the pudding mixture into the
baking tin. It must half fill it. Put the baking tin in the oven. Cook
the pudding for about 20-30 minutes. Yorkshire pudding should be golden
brown when it is cooked. Serve the pudding very hot with roast beef.
Serves 4-6
If you want
to eat real British roast beef, you must have Yorkshire pudding with it.
Yorkshire pudding, from Yorkshire in the northeast of England, has a
long history. At first it was made so that people did not eat too much
expensive roast meat. In those days it was served before the meat. Then
people were not so hungry when the meat appeared. Today it is served
with the meat.
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