Yorkshire Pudding

Side dishServes 4

To make the batter:

# Gently sift the flour into a bowl. # Using the back of a serving spoon make a well in the centre of the flour and break in the eggs. # Beat slowly, steadily incorporating all the flour. # Beat in the milk, water and seasoning until the mixture is smooth and consistent and not too sticky.

To cook the puddings:

# Preheat the oven to gas mark 7, 425°F (220°C), # Add all the beef dripping a large roasting tin with a solid base and place that on a baking tray on a high shelf in the oven. # After 15 minutes place the tin over direct high heat while pouring in the batter - the dripping should be sizzling to the point of smoking. You need to ensure the fat, tin and oven are very hot. # Return the tin to the baking tray in the oven. # The pudding will take 25-30 minutes to rise and become crisp and golden.


Don't open the oven door as they cook, this can cause the pudding to collapse.


* 150g plain flour
* 2 medium eggs
* 150 ml milk
* 110 ml water
* 4 tablespoons beef dripping
* Salt and cracked black pepper