Yorkshire Pudding

Method

Using a liquidiser spin the milk, salt and egg.  On low speed add the flour spoon by spoon and then increase the speed to maximum and spin for one minute.

Allow to stand for 30 minutes and re-spin just before putting in the oven.

Take a large meat tin and place a good knob of lard in it.  Heat in the oven until hot and just smoking.  200C.  Pour in the mixture and return to the oven immediately.  Cook for approximately 25 mins.  until golden brown and the edges of the pudding have risen up the sides of the tin.  (If this does not happen then the fat was probably not hot enough or you opened the oven too often).  Serve immediately with good gravy and freshly made English Colman's Mustard.

Yorkshire Pudding regularly appeared on my mother's weekend table.  The tradition by which my mother lived was that the pudding was served before the meat course.  In this way it filled you up so that you would not eat so much of the meat - or so the story goes.  To this day I still serve Yorkshire Pudding before the meal.

Note the same recipe is used to make good English Pancakes.