Yorkshire Pudding

[John R]

Right as requested by some folks in International Optics forum here it is a mouth watering feast for you yanks.......
100 grams Plain flour
pinch of salt
1 egg
250 ml milk or 50/50 split of milk and water
a bit of lard...

Mix flour and salt in basin, make a hollow in middle and drop egg into hollow (not forgetting to remove the shell first). Stir together, add the milk to the mixture slowly while still mixing. Best if left to stand for a while.
We use a bun tin so we get lots of little ones.
place a bit of lard in each hole, place tin in oven, 230c 450f gas mark 8. Make sure tin is real hot before placing mixture into the holes (makes it rise better) takes about 20 mins to cook the little buities.... :D
Just leaving enough time for a :cheers:
Now you will have to find your own cow to go with it, and dont forget the onion gravy as well....
Oh boy am i hungry now :hammer:

[Diane]

John,

I'll have to try your recipe. It's just a bit different than mine. Of course I'll have to look for the conversion measurements, but probably have them somewhere.

Have a great weekend.

Diane

[Jo]

Now wait. I was always taught to use the drippings from a roast beef to make Yorkshire Pudding.

[Pete Hanlin]

Okay, I don't mind using metric distance measurments (mostly because optical formulas would be unthinkably more difficult using our system of measurement... come to think of it, what is our system of measurement called???), but you'll have to help me on the volume measurements...

Plus, you should be giving measurements the way my Grandmother Killian does. (That is- "two handfuls of flour, two pinches of salt, a bit of butter" and so on. The only conversion needed for her directions are trying to estimate how much smaller her hands are than my own!)

I will try to make this pudding that I've heard so much about... I'd try to think of an American recipe, but Maria seems to be of a mind that all we Yanks eat is Pizza anyways!

Pete

[John R]

You Yanks are so Bl**** ackard....
Jo dripping lard just about the same thing 100% pureFAT .....

Pete just what do you use over there i would have used ounces and pints but thought grams was world wide now, or are you still living in the dark ages over there..................hell i know i do give me pounds and ounces any day.
250 mills is about half pint (imperial) that is....

[Cindy Hamlin]

http://southernfood.about.com/food/s...nfo/blconv.htm

Also, Pete the US system of measurement is called:

"The U K (Imperial) System of Measurements"!

I guess that is a nod to our ancestry! I decided to hunt for the answer as I was curious, too! It did mention that the US and UK versions are slightly different. That is why they decided to adopt the metric system to get everyone's measurements the same.

~Cindy

[Corey Nicholls]

I remember having Yorkshire Pudding as a child made by the Pommies living accross the road from us at the time. Wasn't bad from memory!

One day even you poor Yanks will catch up with the metric system!