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Yorkshire pudding reciperecipe for people who don't follow a recipe! For 3-4 people. 6 rounded tablespoons plain or all-purpose flour. (Bread flour is ideal) Nothing much in the Yorkshire pudding recipe, is there? Place flour in a small mixing bowl, a Pyrex measuring jug, or pitcher is ideal. Make a well in the center and add salt and ground pepper.
Break the eggs into the well in the flour, and add a little milk, maybe half an egg quantity(!) Now gradually mix in the flour from the center outwards with your tablespoon. This is similar to making pasta if you are familiar with that. The idea is to only have sufficient liquid mixed with the flour so that it doesn't form lumps. As the flour thickens the liquid, you can add a little more milk but don't overdo it or you won't be able to get the lumps out! (The idea is to add the milk in 3 approximately equal amounts by the time you have finished.) I am a traditionalist and beat the mixture with the same spoon. Others say a whisk or electric beater do just as well.... When all the flour is mixed in with the liquid, you should have a paste type consistency, and still have your third addition of milk to go. Get as many lumps out as possible with the back of the spoon against the bowl side, then mix in the final addition of milk. Aim for a consistency of thick pouring cream. IN THIS SECTION - yorkshire pudding-intro
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