"Bill" > ha scritto nel messaggio
...
> 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

I look it as a salted muffins. I will eat YP instead of bread or with some
sauce with my cocktail.
Pandora
>
>