This Yorkshire Pudding recipe comes from the Reader’s Digest Cookery Year, the book I refer more than any book I own, and there are a few. It was published in 1973, and contributing writers were Derek Cooper, Margaret Costa, Jane Grigson, Ken Lo and Zena Skinner.
My dad used to make his Yorkshire’s with beer instead of milk, and stand it on the window ledge outside for an hour. They were marvelous but it’s probably not great for family get-togethers unless being half cut is an advantage.
110g plain (all purpose) flour
Pinch of salt
1 egg, beaten
300 ml (half pint) milk
Lard or dripping
Sift the flour into a large bowl. Using a wooden spoon, make a hollow in the centre of the flour and drop in the lightly beaten egg. Slowly pour half the milk into the flour, gradually working the flour into the milk. When all the flour is incorporated, beat the mixture with a wooden spoon, whisk or rotary beater, until it becomes smooth and lump free. Allow it to stand for a few minutes. Add the rest of the milk, beating continuously until the batter has the consistency of single cream.
Heat the lard or dripping in a small baking tin towards the top of a pre-heated oven at 425° (mark 7) until smoking hot. Pour in the batter and bake for 35 – 40 minutes.