Yorkshire Pudding

Recipe courtesy of 'The best of Mrs Beeton's Easy Everyday Cooking'

100 g (4 oz, by weight) plain flour
1.25 ml (1/4 tsp) salt
1 egg, beaten
300 ml (10 fluid oz, 1 1/4 cups) milk, or half milk and half water

Preheat the oven to 220C/425F/gas mark 7. Grease either a baking dish or muffin tins and place into the oven to preheat with the oven.

Sift the flour and salt into a bowl, make a well in the centre and add the beaten egg. Stir in half of the milk (or all of the milk if using a mixture of milk and water), gradually working in the flour.

Beat vigorously until the mixture is smooth and bubbly, then stir in the rest of the milk (or the water).

Pour the batter into the baking dish or muffin tins and bake for 40-45 minutes (muffin tins only take about 35 minutes) until golden brown and well risen.