'Yorkshire Pud. Best In Lancashire’

Press, Volume CIII, Issue 30442, 16 May 1964, Page 2

'Yorkshire Pud. Best In Lancashire’

After travelling 10,000 miles and collecting 600 recipes for j Yorkshire pudding, Miss Joan ' Ireland, of Melbourne, said in Yorkshire recently that the best pudding she had eaten so far was in Manchester. Miss Ireland, who was vis- : iting Leeds to promote AngloAustralian trade, said she! had been collecting her recipes for Yorkshire pudding for two years in all parts of the world. Australian cooks, she said, made the worst she had tasted. After announcing that she hoped to uncover the real secret of making the pudding while in Yorkshire, Miss Ireland was flooded with recipes/ hints and invitations to taste “the best Yorkshire pudding in the world.” All letters to Miss Ireland said that the method of making a genuine Yorkshire pudding was as important as the recipe. The process had to be done with care. For young New Zealand housewives, who have never

tried Yorkshire pudding with roast beef, here is a genuine recipe from York. Family Size Pudding Sift 4oz plain flour and a pinch of salt together in a mixing bowl and make a well in the centre. Add two eggs, then gradually stir in j pint milk and beat thoroughly until the batter has the consistency of thick cream. When the batter is a mass of bubbles, allow to stand in a cool place for at least one hour. Put two good tablespoons of fat into a baking dish (about 8 by 10 inches) and place in a pre-heated oven until the fat is smoking hot. Pour in the batter and bake near centre of' the oven. Cook at 450 for about 30 minutes. Serve immediately !it is ready. This recipe serves four to six portions. 1 Individual puddings may be made from the same recipe, using small tins and cooking for about 20 minutes at the same temperature.