Here’s a Lancashire version of Yorkshire Pudding.  It was traditionally cooked in the fat drippings from a roast of beef and makes a delicious addition to Sunday Lunch.

Ingredients:

4oz plain flour

Pinch of salt

2 eggs

1/2 pint cold water

12 teaspoons of meat drippings or cooking oil or 3oz animal fat (lard)

 

Method:

1. Heat the oven to hot – 475 / Gas 9 / 240.

2. Place one teaspoon of the meat dripping (or oil or 1/4oz lard) inside the individual holes of a 12-cup muffin tray and set aside.

3. Sift the flour and salt in a large bowl.  Make a well in the center.  Add the eggs.  Stir.

4. Begin adding the water a little at a time, mixing with a fork to smooth out any lumps until a smooth watery batter forms.

5. Whisk with a fork for 2-5 minutes until the mixture forms large bubbles.  Place in the refrigerator.

6.  Heat the oil or fat in the muffin tray in the hot oven for 3-5 minutes until it is hot and steaming.  Carefully remove from the oven.

7. Whisk the batter again for 3 minutes. Spoon an even amount into each of the twelve holes.  Immediately return to the heat.

8. Cook for 20-25 minutes until risen and golden brown.  Serve immediately.

 

Hints for the perfect pudding!

* Puddings cooked in lard or meat dripping are the tastiest.

* Use only plain flour.

* Mixture made in advance, whisked several times, and stored in the refrigerator produces the best batter.

* Whisk with a fork – not a hand or electric mixer.

* The more air bubbles you whisk in, the more the mixture will rise.

* The oven must be piping hot.

* Do not open oven door at all while cooking.

* Fat must be smoking before the batter is added.

* Best served straight from the oven.

(Photo: Public Domain)

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