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1
A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature.
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2
I find a good solid roasting tin 11x7 inches (28x18 cm) makes a perfect pud for four people.
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3
So, for eight, I double the ingredients and use two tins.
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4
Make up the batter by sifting the flour into a bowl and making a well in the centre.
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5
Break the egg into it and beat, gradually incorporating the flour,
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6
Then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds).
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7
There is no need to leave the batter to stand, so make it when youre ready to cook the pudding.
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8
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425 degrees F (220 degrees C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf.
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9
After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat.
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10
Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest).
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11
The pudding will take 25-30 minutes to rise and become crisp and golden.
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12
Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
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13
A Variation of the above is....
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14
Toad in the Hole
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15
Prepare a Yorkshire Pudding batter:
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16
Fry sausages and lay them in the batter.
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17
Bake as for Yorkshire pudding
