Ingredients
- 4 oz (113 grams) Plain flour
- ½ pint of Milk
- One Egg
- Tiny pinch of Salt
- Splash (two teaspoonfuls) icy cold water
Requirement: Metal Yorkshire pudding tins or appropriate baking tins; mixing fork; mixing jug
Method
- Beat the egg in the mixing jug
- Slowly add half the milk and pinch of salt – beating fully into the egg
- Whisk the mixture for one full hour
- Add the remainder of the milk and beat for a further ten minutes
- Grease the tins preferably with fat from the joint and place on a high shelf in the oven until the tins are sizzling hot
- Finally, beat in two ice cold teaspoonfuls of water
- Pour the mixture into the sizzling hot pans
- Return to the oven and bake for 30 minutes at Gas Mark 6 – 200°C - 400°F
Serve with roast beef or on its own with mint sauce and gravy.
