Ingredients 200g (7oz) Plain Flour (sifted over a bowl) 3 eggs (lightly beaten) 300ml (10fl oz) Milk or mixture of Milk and Water A good pinch of Salt and Pepper A large knob of Lard for the pudding tins
1. Tip the flour into a bowl, making a well in the middle. Add the lightly beaten eggs and mix with a wooden spoon or hand-held mixer. Add a pinch of salt. Beat well then add the milk or milk/water combination and slowly whisk until you have a smooth batter. Cover and place in the fridge for a least 1 hour. 2. When ready to use, beat the mixture up again (to get plenty of air into it) and put aside. Using a Muffin tin or a Yorkshire Pudding tin, place a ¼ teaspoon of lard into each hole and place in a preheated oven at 230°C/Gas 8 until smoking hot. 3. Remove the tin quickly from the oven and pour the pudding batter into the tin and return to the oven as quickly as possible. The batter should sizzle when you do this. Cook until the puddings are golden brown, about 25 minutes. Avoid opening the oven door once the puddings are in as this may cause the puddings to deflate. Serve with lashings of lovely gravy!