MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Foolproof Yorkshire Puddings
 Categories: British, Quickbreads, Popovers, Tnt, Side dish
      Yield: 4 Servings
 
      1 c  Eggs
      1 c  Plain flour
      1 c  Milk
      1 pn Salt
 
  The greatest living Yorkshire chef, Brian Turner, has a really simple
  and foolproof recipe for Yorkshire puddings.
  
  Naturally you can use the 1:1:1 ratio of eggs, flour and milk to make
  the pudding in any quantity you desire.  Also you can add herbs to
  the mixture to make a savoury pudding. Preheat the oven to fairly hot
  (or set it at the temperature at which you are going to cook your
  joint of beef) Add a small drop of oil or beef fat to the bottom of a
  roasting tin or into each compartment of a Yorkshire pudding tin and
  place at the top of the oven to be getting really hot. It is
  important that whatever container you use it should be metal.  It
  doesn't seem to rise or crisp properly in any other material. Mix
  together all the ingredients to form a batter with the consistency of
  double cream. When the oil in the tin is beginning to smoke add the
  batter until it comes just below the level of the tin (it should rise
  when cooked). Put the tin back into the top of the oven and leave for
  15 to 20 minutes by which time the puddings should be well-risen and
  crisp.
  
  When I was a boy we would have Yorkshire pudding at every course of
  our Sunday dinner.  We would always start with a slice of the pudding
  served with a savoury gravy.  This is the traditional way to eat it
  as it was intended to fill the family so that they would require less
  of the expensive meat.  The second course was the beef with the
  pudding and a selection of vegetables, always including roast
  potatoes and usually roast parsnips.  If there was any pudding left
  it would be served to the children with Golden Syrup (a bit like US
  corn syrup). It is a typical Yorkshire way of making a little go a
  long way on a small budget.
  
  Ian Rice Stockport England
  
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