YORKSHIRE PUDDING

Wairarapa Times-Age, 5 October 1938, Page 10

YORKSHIRE PUDDING

AN EXPERT’S ADVICE. English people can make Irish stew —some of them, at any rate; Lancashire hot-pot has been produced by Cockneys, Cornish pasties by Welsh women, and the best Shrewsbury cakes I know are made by an Indian curry cook, writes an overseas correspondent. But it takes a Yorkshire woman to make Yorkshire pudding and a York-, shireman to appreciate it —and criticise it. Apparently what most of us serve with the Sunday roast beef is merely “batter pudding.” I asked a Yorkshire woman the best way for the Southerner, such as myself to set about the job. She said: “There is no best way. There is the way to make it, and that is all there is to it.” Still, I found eight different recipes in good cookery books and every one from Yorkshire. But this seems a successful way. It is no good thinking about Yorkshire pudding a few minutes before the midday meal. Four tablespoonsfuls of flour and a large pinch of salt must be put in a bowl at least an hour beforehand. Mix together, to make a little over half a pint, equal quantities of milk and water. Drop two eggs, one by one, into the centre of the flour. Stir and beat well. Add by degrees all the* liquid save about a tablespoonful.' Beat till all is mixed and very smooth. Cover the bowl and stand aside. Put plenty of dripping from the joint in a baking tin. Whisk the last of the liquid into the batter, put this into the baking tin with a very little dripping on top. Bake in a hot oven for about fifteen minutes. There is another dish called seasoned pudding, made in the same way, but with chopped onion and mixed herbs added to the flour. This is fine eaten witjr rabbit gravy. Another very good thing, but in no sense Yorkshire pudding, to serve with, a joint is suet pudding. This is made by chopping the suet that comes with the beef into very small bits, adding seasoning and a little onion. Mix with four times as much flour as there is suet, moisten with beaten egg and a little water, and bake for twenty minutes in a tin with hot dripping or around the joint.