Ingredients

Step by step

1. Sift the flour into a large mixing bowl. Make a well in the middle, add the eggs, pour in half of the milk and add the salt. Using a whisk, mix it together until you have a paste-like texture. Gradually add the remaining milk and whisk until smooth with no lumps of flour. Leave to rest for 30-45 minutes; this allows the starch to swell and absorb the liquid fully, which gives a lighter pudding when cooked. Preheat the oven to 240°C, fan 220°C, gas 9.
2. When almost ready to cook, add the dripping, lard or oil to a 26-27cm round metal dish or a 20cm x 30cm roasting tin. Place in the oven on a shelf that has plenty of room above it, as the pudding will rise substantially during cooking. Heat in the oven for 5 minutes until almost smoking. Give the batter another quick whisk, carefully remove the tin from the oven and pour in the batter – it should start sizzling and setting at the edges almost immediately.
3. Quickly return the tin to the oven and bake for 18-20 minutes until the pudding is well-risen, golden brown and crisp. Don’t open the oven door any earlier than 15 minutes, as the Yorkshire pudding may deflate. Serve straightaway.