Yorkshire Pudding. Time—¾ hour.
½ lb. flour, 1 pint water, 3 eggs, salt.
Make a batter as for pancakes (see [page 48]). Let it stand 2 hours, then pour into a greased tin and bake about ½ hour.
Batter Pudding is made the same way, but must be steamed for two hours in a greased basin or mould, instead of being baked, and must be served with a sweet sauce.