Yorkshire Pudding
Category:	Main course recipes
Servings:	4
Difficulty:

This nice dish is usually baked under meat, and is thus made.

• 120g plain flour
• 1 large egg
• 250mL milk
• 1/4 teaspoon salt
• dripping from roast meat or sunflower oils
• bun or large muffin tin

Sift the flour into a bowl and add the salt. Mix the egg into the milk, then add this mix piecewise to the flour, beating with a balloon whisk until all the milk is added and the mixture is well beaten.

Place a little of the dripping or oil into each division of the tin and place the tin in the oven to heat (usually the roast joint will still be in the oven), but if cooking separately heat the oven to 200 to 220 degrees Celsius. Once the tin is hot, fill each division with the batter and return to the oven. Remove and serve when risen, firm and brown.