These might not be the most exciting recipes, but they are, and have been, without a doubt a main part of many Yorkshire meals.
Traditionally this savoury pudding was served before the meal with gravy to take the edge off the appetite.
175g plain flour
Pinch of salt
Sift the flour and salt into a mixing bowl and make a well in the centre. Break the eggs into the well and gradually draw in the flour from the sides. Gradually add the milk, mixing well between each addition ensuring the batter is free from lumps.
Allow the batter to stand for 30 minutes.
Use either lard or dripping from the meat tin and add this to a large tin or individual pudding tins, heat until the fat is smoking
Pour in the batter. Cook for 20-25 minutes at the top of the oven until the pudding is cooked through and crisp and browned at the edges. Serve the pudding with gravy made from the meat juices or onion gravy.
2 onions finely chopped
50g plain flour
600ml vegetable stock
Salt and pepper to taste
2 teaspoons balsamic vinegar
Peel and slice the onion and cook gently in a little of the meat juices from the roasting pan. Sprinkle the flour over and cook for a further 2 minutes. Add the vegetable stock a little at a time, stirring well to prevent lumps forming. Bring to a boil and then simmer for 5-10 minutes. Add the balsamic vinegar and season to taste.