1 egg
4 oz. flour
1 tsp. salt
1/4 pt. milk
1/4 pt. water

Mix the flour and salt in a basin. Break the egg in the flour. Add enough liquid to make a beating consistency. Beat well and leave to stand for half an hour.

Heat the oven to 450 degrees.

For small pudding use 2 1/2 x 1 inch bun tray and put a knob of fat in each tin. Place the tray in the oven until the fat is smoking hot. In the meantime add the rest of the liquid to the mixture to make a batter.

Take the tray from the oven and using a long handled spoon put 2 tablespoons of batter into each tin. Bake for 15 to 20 minutes.

Traditionally Yorkshire Pudding should be eaten with thick gravy as a separate item to the main meal. It is now more usual to serve it as accompaniment to roast beef.