Yorkshire Pudding

Mix the flour and pinch of salt in a bowl, make a well in the centre and break in the egg. Add half the milk and with a wooden spoon gradually work in the flour. Beat the mixture until it is smooth then add the remaining milk and 100ml/3floz water, beat until well mixed and the surface is covered in tiny bubbles.

Put 2tbs/30ml of hot fat into a baking tin and place in the oven at 425F/gas mark 7/220C until the fat is very hot. Pour in the batter and return to the oven to cook for 40-45 minutes, until risen and golden brown. Do not open the oven door for the first 30 minutes.