YORKSHIRE PUDDING WITH LEMON
SAUCE
 
2 eggs, lightly beaten
1 cup milk
3/4 cup sifted flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup dried currants

Combine all ingredients except currants and mix well. Pour batter into a well-greased 10-inch cast iron skillet. Sprinkle currants evenly over surface. Bake in hot oven (450°F.) for 15 minutes; reduce temperature to moderate (350°’F.) and continue baking 10 minutes longer. Serve warm with Lemon Sauce (below).

Makes 6 servings.

Lemon Sauce:

1/2 cup sugar
1 tablespoon cornstarch
Dash of salt
Dash of nutmeg
1 cup boiling water
2 1/2 tablespoons butter
2 tablespoons lemon juice

Combine sugar, cornstarch, salt and nutmeg in a saucepan. Gradually blend in boiling water. Cook over low heat, stirring constantly, until mixture is thick and clear. Remove from heat and blend in butter and lemon juice. Serve hot with Yorkshire Pudding.

Makes about 1 1/4 cups sauce, or enough for 6 servings.

Submitted by: Jeannie Weber

 

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