Everyone loves Yorkshire pudding — fact. A muffin tin is ideal for making these attractive individual puddings, but you can of course use the mixture to make one large pudding that you serve in slices — it’s your choice. Either is delicious.
- 150 g plain flour
- 6 eggs
- 150 ml milk
- 110 ml water
- sea salt and freshly ground black pepper
- beef dripping, melted for cooking
Serves 6 greedy people (makes 12 muffin-sized puddings)
Sift the flour into a bowl and make a well in the centre. Add the eggs and incorporate gradually, using an electric hand whisk. Add the milk, water and seasoning and whisk until the batter is smooth. About 15 minutes before the beef is ready to come out of the oven, increase the heat to 220° C. Add 2 tablespoons of beef dripping into each of the cups in the muffin tin and place it in the oven to heat. After about ten minutes, add the batter to the tin and return to the oven on as high a shelf as you can for about 25–30 minutes, or until the puddings have risen and look crisp and golden. While the puddings are cooking, get everything else ready. Serve immediately.