I am adding this Yorkshire Pudding recipe to my page as a lasting tribute to a good and true friend. Its just as Chris wrote it and he writes as he speaks, his tremendous personality shining through.
May your pud rise as high and be as full of goodness as this very fine guy, all six foot seven of him, smiles.
Here’s a true Yorkshire man here, and here’s what you do to make a good pudding.
1 egg, break the egg into a bowl,
2 pinch of salt, mix with a fork with good gaps in it.
Whip it with a little milk.
Now just pore a little bit more in the bowl with the egg, now add some plain flour, using a fine flour sieve, sift and add about a handful and whisk that into the mixture.
then add a drop more milk, whisk that in again with the fork,
Add some flour again,
Keep doing this until you have the right amount you want to use for the size of your dish your going to use, well when I say dish I mean baking tin type thing.
Now leave it to stand a while so it can reach room temperature or twenty minutes.
Now put the oven on nearly to the top of it’s temperature.
put some margarine just a little in the tin and then Put it in the oven on the top shelf, make sure your shelf in the oven is as high as you can put it though so’s the temperature gets really hot. put the tin in there now with the marge in it, let the thing heat up now.
When you smell it smoking, or just about, pull it out and put it on the top of your oven.
Now quickly whisk up the mixture again and this time just add a table spoon of tap water into the mixture, this will add air to the pudding and make it lighter.
Now pour the mixture in the tin, make this as soon as you can as you don’t want the heat to go off it.
Now put it in the oven and look after twenty or twenty five minutes, don’t look too quickly or the pud will drop on you! hahehaheh I mean it won’t rise!