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Ingredients
- Scant 1 cup flour (15 tablespoons)
- 3/4 teaspoon salt
- 1 egg
- 1 1/4 cups milk
- 1/4 cup lard
Method
- In a bowl sift flour and salt together.
- Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat.
- (Batter should be the thickness of heavy cream.)
- Allow batter to rest for at least half an hour.
- Preheat oven to 425 degrees F.
- Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes.
- Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes.
- Serve immediately.
