Ingredients 1/2 pint (285 milliliters) milk 4 ounces (115 grams) all-purpose flour Pinch salt 3 eggs Beef Dripping/Vegetable oil (for Vegetarians)
Method: Find a glass or ceramic bowl large enough to hold the batter mix. Put the flour and seasoning into the bowl and make a well in the middle. Crack the Eggs into the middle of the well and mix until combined. Gradually add the milk and whisk in to ensure that no lumps are present. Allow the batter to stand for at least 1 hour. Put the Beef dripping into a Yorkshire pudding tin. I find a 4" tin the best. Put the tin in the oven until the dripping has melted and a blue haze appears. The dripping should come up the tin one third of the way. Then add the Yorkshire pudding batter and return to the oven at 190oC. Do not open the oven for the next 20 minutes. After 20 minutes open the oven and you will have beautifully well risen Yorkshire puddings. This recipe is by Dean Roche from The Toby Carvery