Royal Society of Chemistry recipe for Yorkshire pudding
I am a Yorkshire man. My mother always said, the boy who eats the most Yorkshire pudding
gets the most meat.
The Royal Society of Chemistry quite rightly has put a lot of thought into what constitutes a proper Yorkshire pudding.
This will have every Yorkshire housewife expressing a view.
Tablespoon and a half of plain flour
Half milk, half water for thin batter
Half a teaspoon of salt
Put flour in a bowl, make a well in the middle, add the egg, stir until combined then gradually add the milk and water until the batter is a smooth and thin consistency
Stir in half teaspoon of salt and leave to stand for 10 minutes at room temperature
Put beef dripping into Yorkshire pudding tins but don’t use too much fat. Put into hot oven until the fat starts to smoke
Give the batter a final stir and pour into the tins. Place in hot oven until well risen – 10 to 15 minutes Serve
Always serve as a separate course before the main meal and use the best gravy from the roast joint. (Yorkshire housewives served it before the meal so they would eat less of the expensive main course)
Best eaten with gravy, then with the main course and then with golden syrup as pudding
- Martin Eastwood