Ingredients
275ml full-fat milk
185g plain flour
6 eggs
Beef dripping (melted) or olive oil
Salt and pepper

Serves 8

1. Turn the oven on to 200°C.
2. Pour the dripping or olive oil into two Yorkshire Pudding tins, cover the base of the tins with the dripping/oil.
3. Place the tins in the oven to heat up.
4. Place the flour and eggs in a liquidizer with a little of the milk. Turn on and when smooth gradually add the rest of the milk. Season with salt and pepper.
5. Remove the tins from the oven and immediately pour the batter in ¾ of the way up. Return to the oven.
6. Leave to cook undisturbed for 20 minutes, try not to check to often or they will sink.
7. Remove and serve immediately or move to a cooling rack, they can then be frozen or re-heated in a few minutes when the rest of the lunch is ready.