3 oz. (75 g.) plain flour
1 egg
3 fl oz. (75 ml.) milk
2 fl oz. (55 ml.) water
2 tbsp. beef drippings/lard (any fat which can withstand high temperature)
salt and freshly milled black pepper

Make up the batter by sifting the flour into a bowl and making a well in the centre.

Break the egg into the well and beat, gradually bringing the flour in from the sides.

Beat in the milk, water and seasoning (you can do this by hand for about 10 to 15 mins or an electric whisk will take around 1 minute).

Heat the oven to 425°F (220°C).

Add the fat to the roasting tin and place that on a baking (cookie) sheet. Put into the oven for approximately 10 minutes (or until it is hot).

When you are ready to cook your Yorkshire Pudding, take the roasting tin from the oven (without the baking sheet). Put the tin over direct heat while you pour the batter into the fat, which should be sizzling hot (so be careful). The key to great Yorkshire pudding is the hot fat.

Return the tin to the baking sheet on the highest shelf if possible - the higher the better but second shelf will be OK.

Bake for 25 to 30 minutes, the pudding will rise and become crisp and golden.

Serve immediately - if it has to wait around too long it loses its crunchiness.

Submitted by: an English expat