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Reviewed Yorkshire Pudding
"A bit more egg than my English granny, & she used half milk half water, but still tasty. I always whisk the batter in the morning, rest in fridge, back to room temp & whisk again. We like it cooked in a heavy pan. It is called "pudding" because the center is a custard with a turnover crust. Absolutely great in pork drippings."
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