On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" >
wrote:

>2 eggs
>4oz plain flour
>pinch salt
>milk
>lard
>
>put one egg into a half pint mug and fill up to the top with milk
>
>whisk with the other egg into the flour and salt until smooth
>
>Now (Very important) allow to stand for minimum one hour. Longer if
>possible.
>
>Have the oven ready to be very hot
>
>put the tin onto the fire and when the fat is sizzling pour in the
>batter
>
>Put into the hot oven
>
>after the pudding has risen turn down the heat and continue to cook
>until ready

Well now Ophelia, I have heard of Yorkshire Pudding before but I don't
know if I want to try it...did you leave out the sugar? What would
folks over here in the "Colonies" call Yorkshire pudding...an
Omelet...pie crust...custard? Help me understand the texture and
flavor of Yorkshire Pudding!

Bill