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The 'Sure to Rise' Cookery Book

Yorkshire Pudding

Yorkshire Pudding.

  • 1 heaped breakfast cup flour
  • 1 pint milk, good measure
  • ½ teaspoon salt
  • 3 eggs
  • 1 tablespoon dripping

Sift flour into a basin, sprinkle salt over it, and make a hole in the middle. Break each egg separately, and stir gradually in, add sufficient milk with wooden spoon until thick batter, then add and mix remainder of milk, and allow the batter to stand for half-an-hour. Place the dripping into a baking dish, make quite hot, and pour in batter; bake slowly for half-hour. A layer of raisins put in bottom of tin before pouring in batter makes a nice raisin Batter Pudding; try this.