Yorkshire Puddings

This comes originally from Jane Grigson’s English Food via Nigella Lawson’s How To Eat. It is, quite frankly, the best Yorkshire Pudding recipe I’ve ever used, and I see no reason why I should mess with perfection.

300ml (1¼ US cups) milk

4 eggs

250g (2 US cups) plain flour

½ teaspoon salt

freshly ground black pepper

1 tablespoon dripping or fat

Preheat the oven to 220°C, 425°F, gas mark 7.

In a good sized bowl, beat the eggs and the milk together with several grindings of black pepper and the salt. Let them stand for about 15 minutes, then whisk in the flour to make a smooth batter.

Meanwhile, put the dripping or fat into your tin, and heat it in the oven until it’s intensely hot. Then pour in the batter, and cook for 20 minutes.