- Scant 1 cup flour (15 tablespoons)
- 3/4 teaspoon salt
- 1 egg
- 1 1/4 cups milk
- 1/4 cup lard
In a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour.
Preheat oven to 425 degrees F.
Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.
Recipe courtesy Emeril Lagasse, 2001