Bread Recipes

Yorkshire Pudding
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Author Sheila Crook - Sparta, Wis
  • 4 T flour
  • 4 T Swiss Valley Farms milk
  • 4 T cold water
  • 1 large farm egg or 2 large store eggs
  • 1 pinch of salt

This is traditionally served with a roast meat dinner.Preheat oven to 420 degrees. Place flour in a bowl; stir in egg (use a whisk to ensure no lumps). Gradually add milk and water until you have a smooth batter.
You can either use a Texas muffin pan for individual "puds" or a square 8" cake pan will give you one large one to divide up.
Place about a 1/2 teaspoon of lard in the square tin or if using the muffin pan a small dot of lard in each cup. Place pan in the oven until the fat is spitting hot. Remove pan and pour in batter mix and then return to the oven.
Bake for about 15 - 20 minutes or until puffed up and golden brown on top.
For the best results, the batter should be made several hours ahead and left covered at room temperature. When you are ready to cook the puds, just give the batter a good stir before pouring out.
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