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Classic
Ingredients
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Method
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Est. Time
1
To make the batter, sift the flour into a bowl
Yorkshire Pudding
02:00
2
Make a well in the centre and break an egg into it and beat it
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3
Gradually incorporate the flour, milk, water and seasoning ( an electric hand whisk will do this in seconds)
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03:00
4
You don't have to leave the batter to stand, so make it when you're ready
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00:30
5
About 15 minutes before your beef or meat is due to come out of the oven, increase to 220ºC / 200ºC fan / gas mark 7 / 425°F
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6
Place your gratin or roasting tin on a baking sheet on a free shelf adding the dripping
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7
When your meat is done after 15 minutes, remove it and allow to rest.
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8
Place your gratin dish or roasting tin over direct heat and pour in the batter.
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02:00
9
Return dish or tin to the highest shelf in the oven, the pudding will take around 25-30 minutes to rise and become crisp and golden
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10
Serve as soon as possible
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