YORKSHIRE PUDDING
110g (4 oz) plain flour, sifted
1 large egg
300 ml (1/2 pint) milk
1/2 tsp salt
Beef dripping or oil.
(Have all ingredients at room temperature or it will not puff up as
nicely)
Beat together egg, milk and salt, whisk in flour a little at a time
until batter is smooth, with little bubbles round the edges. (This
shows it is well beaten.) Allow to stand in a cool place for half to
one hour if possible, as this will allow the batter to thicken.
When beef is done, remove it from oven and stand it in a warm place.
Heat oven to 210 C (425 F). Liberally grease or oil a 20 x 20 cm [8"]
or a bit bigger baking tin or a 12-cup deep patty tin (for individual
puds), and heat in oven for about 5 minutes until smoking hot. Beat
batter again, adding a tbsps of cold water if it seems too thick, and
pour into the hot tin. Replace tin in hot oven for 15 to 20 minutes.
When done, it should be brown and crisp around the edges, golden and
soft in the centre.
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