Ingredients
- Scant 1 cup flour (15 tablespoons)
- 3/4 teaspoon salt
- 1 egg
- 1 1/4 cups milk
- 1/4 cup lard
Directions
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.
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By yediyd
Newnan, GA
on March 27, 2011
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Oh, my goodness. These are so good, my husband asks for them all the time.
I serve them with all kinds of meals.
My edits:
[1] Being out of lard, I used Crisco butter flavored baking sticks the first time and they turned out so much better. Oh, and I found they didn't need as much lard at all. I use about half of what is called for.
[2] I divided the batter into 6 regular size muffin tins. Mmmmm.
[3] Do not make the mistake of trying to cook at any lower temp, such as, with other items cooking for that meal. It will not work, not even a little lower temp.
Enjoy!
By Michelle.B
San Diego, CA
on January 20, 2011
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These are fantastic and extremely easy! Just like another reviewer said, the lard is key. Do just what the recipe says and let it heat in the oven for those 5 minutes in your pre-heated oven before you pour the batter in. If the oil isn't hot enough, they don't cook up quite the same. The batter should immediately start to sizzle when you first start pouring batter in the wells.
By lindsayshuster_...
Lakewood, 87
on October 17, 2009
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This is the easiest and best Yorkshire Pudding ever. The lard is key. It was fast, lighter than air and did not sink to a floury blob. My British Mum would be proud.
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