On Sat, 06 Aug 2005 16:06:58 GMT, Ophelia wrote:

>
> "Bill" > wrote in message
> ...
> > 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!
>
> Hi Bill)
>
> It is not sweet. It is eaten with beef and veggies and gravy
>
> It is made with similar batter to pancakes but the batter puffs up and
> becomes crispy
>
Want one for breakfast? Call it a Dutch Baby!
http://www.askachef.com/recipe/recip...?RecipeID=1006

Sorry, I couldn't help it.
LOL!