Yorkshire Pudding from New British Classics by Gary Rhodes
Part of probably the most classic and renowned of all Great British dishes – roast beef and Yorkshire pudding. Why Yorkshire? Probably because it was a thrifty
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Oil, lard or dripping, for cooking
- pinch of salt
- 225 g (8 oz) plain flour
- 300–450 ml (½–¾ pint) milk
- 1 egg white (optional)
- 3 eggs
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