Yorkshire Pudding

Yorkshire pudding feels about as British as a queue at the Post Office. I love Yorkshire pudding and although there is nothing remotely Yorkshire about me I think I am pretty good at making them, that is with shell eggs. I would quite happily eat it on its own, with gravy or with cream. Yet, this is rationing and cream on Yorkshire pudding would definitely be a major, major luxury which the WW2 housewife would never have been able to indulge.

One complaint that I have read about repeatedly regarding Yorkshire Pudding with powdered eggs was that they came out as flat as they went in. I don’t usually follow a recipe for Yorkshire pudding and instead go by consistency, so this recipe did strike me as being a little thicker than I would usually make. Here Goes…

Mix 4oz flour with a pinch of salt. Add one tablespoon of powdered egg and add ¼ Pt of milk, whisking to a thick consistency. Then add another ¼ Pt of milk and beat well. I left mine to stand for a while. Heat a knob of dripping or fat to smoking hot. Pour in batter and cook for 30 minutes.

This is the foundation recipe to which chopped cooked meat or vegetables can be added to create something completely new.

The result is that this tastes like Yorkshire pudding however, I like mine light, fluffy and crispy and this is one of the most solid Yorkshire puddings I have ever eaten. If you decided to use this recipe for Toad in the Hole, this would fill you up for a few days. Moreover, as feared it did come out pretty much as flat as it went in…