Makes 4-6

Yorkshire puddings recipe

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Takes 15 minutes to make and 20-25 minutes in the oven

20g beef dripping or 2 tbsp vegetable oil
100ml full-fat milk
50ml sparkling water
115g plain flour
1/4 tsp salt
2 medium eggs, beaten

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1. Preheat the oven to 220°C/fan200°C/gas 7. Put the dripping or oil into the holes of a 4-hole Yorkshire pudding tin or deep, 6-hole muffin tin and place in the oven for 5 minutes or until the fat or oil is really hot and smoking.
2. Meanwhile, mix the milk and sparkling water in a jug. Sift the flour and salt into a large bowl. Season the eggs with black pepper. Make a well in the centre of the flour, pour in the eggs and whisk, drawing in the flour as you go. Gradually whisk in the milk mixture, until you have a smooth batter.
3. Transfer the batter to a jug. Pour into the hot tin, filling each hole no more than three-quarters full. Cook, without opening the oven door, for 20-25 minutes or until risen, deep golden and crisp. Serve hot.

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