Ingredients

150g

/ 5oz organic plain flour

Pinch

of traditional sea salt

large free range egg

300ml

/ 10 fl oz full fat milk (or 50:50 milk to water)

Oil or dripping

The secret of great Yorkshire puddings is to make sure that the oven is really hot and that the oil or dripping is really, really hot, and dont be tempted to open the oven while they are cooking

Method

Sieve the organic plain flour and traditional sea salt into a mixing bowl.
Add the free range egg and some milk. Whisk together and then add some more milk slowly until you get a nice and consistent batter. Add the rest of the milk and beat well. Leave for half an hour.
Preheat the oven to 220oC / 425oF. Put a teaspoon of oil or dripping into each well of your Yorkshire pudding tray – we have a lovely pink one shaped in hearts that is really meant for cupcakes.
When piping hot, quickly pour in the batter three-quarters of the way each well.
Cook for 10 – 15 minutes until golden-brown. Serve immediately, or we stagger it a bit or the children would eat only the Yorkshire puddings and nothing else.
Serve with roast beef or on its own with some gravy and a Yorkshire salad.