Yorkshire Pudding

[Meat and Offal]

110g/4oz plain flour

a good pinch of salt

2 eggs

290ml/½ pint milk

4 tablespoon beef dripping or 2 tablespoons oil

1. Sift flour and salt into a bowl. Make a well in the centre and break eggs into it.

2. Beat eggs with a wooden spoon gradually drawing more flour into the centre.

3. Beat in the milk little by little until the batter is smooth. Leave for 30 minutes before use.

4. Preheat oven to 200°C/400°F/Gas mark 6.

5. Heat oil or dripping until very hot in a roasting pan, flameproof dish or Yorkshire pudding tin.

6. Pour in the batter. Bake for 40 minutes or until the pudding is risen and golden. Yorkshire puddings baked in individual moulds take about 15 minutes.