My parents were both Yorkshire born and bred, we came out to South Africa when I was 4 years old.
Throughout my childhood we always had Yorkshire Puddings with the Sunday roast, sometimes followed with them spread with jam as a dessert
It's the only pudding I've ever had that can be eaten as a starter, as part of the main meal and as a dessert spread with jam
My mother was quite proud of her Yorkshire Puddings they always came out tremendously well
There's only one group that's more careful [tight-fisted] with money than the Scots and that's Yorkshire men.
When times were hard [and aren't they always?] Yorkshire pudding was served before the Sunday roast and family members and guests were urged to eat up with the injuction
"Them as eats most pud gets most meat"
Hoping of course that bellies would be filled with cheap Yorkshire pudding meaning less meat was eaten.
5 oz [150g] plain flour
¼ tsp salt
1 egg large
1 cup milk
4 tbsp [60ml] cold water
2 tbsp lard, [or beef dripping, if you're doing a roast]
Making the Yorkshire Pudding
Sift the flour and salt into a mixing bowl
Make a hollow in the center and break the egg into it
Add a small amount of the milk and stir in the flour from the sides, gradually
Add more milk as it becomes necessary, until all the flour is combined and all the milk is used
Add the water a tbsp at a time beating well after each addition
Beat well for about 5 minutes
Cover the bowl and refrigerate for 1 hour
Preheat the oven to 400o
Remove the batter from the fridge
Put the dripping into each cup of a Yorkshire pudding or patty tin
Place the pudding tin in the oven on the top shelf, leave for +/- 8 minutes until the dripping is smoking
Remove the pudding tin from the oven and quickly pour the pudding mixture into each individual pan
Take care not to overfill the pans
Return to the oven, on the middle shelf and cook for about 5 minutes
Reduce the temperature to 370o
Continue baking for a further 10 minutes
Serve the Yorkshire Puddings hot either before the main course, with the roast, or cold, spread with apricot or strawberry jam for dessert
Made properly there's nothing to beat a good Yorkshire Pudding with the Sunday roast