Traditional Yorkshire pudding
Ingredients
175g/6oz plain flour
2 eggs
175ml/6fl oz milk (whole or semi-skimmed)
110ml/4fl oz water
2 tbsp beef dripping
salt and freshly milled black pepper

Preparation method
Pre-heat the oven to 220C/425F/Gas 7.

1. Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes into the bowl.

2. Make a well in the centre of the flour and break the eggs into it. Add the salt and pepper.

3. Now measure the milk and water into a measuring jug. Then begin to whisk the eggs and as you beat them the flour around the edges will be slowly incorporated. When the mixture becomes stiff simply add the milk and water mixture gradually, keeping the whisk going. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth.

4. To cook the Yorkshire pudding, put fat/oil into the roasting tin and allow it to pre-heat in the oven. When the oven is up to temperature remove the tin, and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.