Yorkshire Puddings

INGREDIENTS

250g plain white flour

150ml whole milk

150 ml cold water

4 free-range eggs, beaten

2 tbsp beef dripping

Pinch of salt

Preheat the oven to 450F and prepare a muffin tin with a bit of dripping in each hole. 

Meanwhile, mix 1 cup of flour in a large bowl with a generous pinch of salt. 

Make a well in the middle of the flour and add the eggs.

Pour in a little milk and water, and then whisk the lot together to make a smooth batter, little by little until you have a consistent batter

Leave at room temperature for at least 15 minutes.

Place the muffin tray on a high shelf in the oven and leave for 10 minutes to heat up.

Take the tin out of the oven, and ladle in the batter – if it doesn’t sizzle when you add the first spoonful, put the tin back into the oven until it does.

Put the puddings into the oven and cook for 15–20 minutes until well risen and golden. 

Do not open the door until they’re golden on top, otherwise they’ll sink.