Yorkshire Pudding

Serves: to serve 6

Prep Time: 10 Minutes + waiting

Cook Time: 20 Minutes

Ready In: 30 mins
+ waiting

4 oz - plain flour (all purpose flour)

¼ teaspoon - salt

2 - eggs

½ pint - milk

- beef dripping (or duck or goose fat)

Sift the flour and salt through a sieve (strainer) into a mixing bowl and make an indent in the centre. Break the eggs into the indent and stir in half of the milk, gradually working the flour down from the sides. Beat this mixture vigorously until it is smooth and bubbly, then stir in the remainder of the milk. Leave the mix to rest for at least one hour (preferably overnight) in the fridge. Once rested, whisk the mix and bring to room temperature.
Depending on the size and type of baking tins you have available, you can now choose whether you make small, individual Yorkshire Puddings or one larger one. Whatever type of deep metal dish you choose, you should put a knob of beef dripping (or duck or goose fat) in the bottom and place into a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the fat has melted and is smoking hot.
Half fill the tin(s) with the batter and cook for at least 25-30 minutes (without opening the oven door) depending on the depth of the tin. The pudding will rise high above the top of the tin and will be an almost hollow shell, nicely browned around the edges and golden in the middle. Serve immediately as part of a full meal of meat and vegetables or with rare beef and horseradish as in Rare Roast Beef on Yorkshire Pudding.