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<div class='textboxV3' id='pgTextboxV3_1'>True Yorkshire Pudding <br /> MUST BE <br />served as a STARTER.</div>
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<div class='textboxV3' id='pgTextboxV3_2'>Ingredients for 3 Persons<br />Makes 6, four inch puddings (2 each)<br /><br />3 Heaped tablespoons of Plain Flour<br />1 Egg<br />3 oz Whole Milk<br />2 oz Water<br />A pinch of Salt</div>
<div class='textboxV3' id='pgTextboxV3_3'>Method<br /><br />Take the flour, egg and salt and mix them together using a household fork, a little water may be added to achieve a smooth consistancy (appearence of a thick cake mix) Add the milk and the water gradually until the mixture is smooth. Whisk for 5 minutes to airate the mixture. Leave to stand for 20 minutes (cover bowl with a clean damp tea-towel or muslin).<br /><br />Preheat an oven at gas mark 9. Wait for the oven to reach temperature. Add a knob of lard to each of the tins and place on the top shelf of the oven. The fat must be very hot, smoking slightly.</div>
<div class='textboxV3' id='pgTextboxV3_4'>Re-beat the mixture for five more minutes, then pour the mixture into the tins. Place onto the middle shelf of the oven for 10 to 12 minutes. Cook at gas mark 9. <br />When risen move the tins to the top shelf for the remainder of the cooking time keeping the oven at gas mark 9</div>
<div class='textboxV3' id='pgTextboxV3_6'>Serve with an Onion Gravy as a STARTER.</div>
<div class='textboxV3' id='pgTextboxV3_5'>Secrets of Success<br /><br />Always serve onto hot plates<br />Do not subsitute oil for lard<br />Do not use all milk</div>
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<div class='textboxV3' id='pgTextboxV3_7'> Lancashire Pudding...... <br />Make half the quantity in smaller tins and serve with the main meal</div>
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