Beckwood Pond Inn

Putney, Vermont

Heritage Recipe

Yorkshire Pudding

This recipe was passed down from my husband's maternal grandmother, Yorkshire woman Emily Cusworth, to my mother-in-law, Joan Cusworth Saxby, to me. This savory dish is traditionally served with a roast beef dinner. In times of "economic difficulty" it was often served as a start to the meal to fill people's stomachs before the main course.

To serve as a dessert, eliminate onions and add some sugar to the mixture. Top with Lyle's Golden Syrup (found in many international sections and specialty food shops) or maple syrup.

Ingredients

1 cup flour

Pinch salt

1 egg

10 ounces milk, or milk and water

1/2 onion, chopped (optional)

Hints: Use 2 eggs for a richer mixture. For a light batter, use 1/3 water (ice water is excellent) and 2/3 milk. A little butter or olive oil can be added to the batter. It gives a good flavor and prevents sticking.

Sift flour and salt together into a bowl. Drop in egg(s) and beat mixture well. Gradually beat in just enough liquid to make stiff, smooth batter. Be sure that there are no lumps. Allow to stand for a few minutes, then gradually whisk or beat in the rest of the liquid. (This mixture can be allowed to stand some time before cooking. If possible, put into refrigerator or really cool place. Give final whisk before using.)

Just over 30 minutes before serving the roast, heat a tablespoon of shortening in a pie tin in the oven. Pour the batter on hot melted fat and bake at top of a hot oven. Bake for half an hour or until golden brown.

Note: According to my mother-in-law, a raw, chopped onion is always added to a "proper Yorkshire pud." In our home, I wouldn't dare serve it without onions!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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