No roast dinner can be complete without a Yorkshire Pudding
Serves 6–8
Preparation 5 mins
Cooking 40-45 mins
Per portion 150 kcals, 8g fat (4.3g saturated)
Suitable for vegetarians
110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
40g (1½oz) butter
1 Sift flour and salt into a bowl. Break in egg.
2 Gradually add half the milk, beating to form a smooth batter.
3 Pour in remaining milk and beat until smooth.
4 Preheat oven to 220°C (425°F) Mark 7. Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze just appears.
5 Pour in batter.
6 Bake just above centre of oven for 40–45 minutes.
Small Yorkshire Puddings
1 Follow recipe and method for Yorkshire Pudding.
2 Place butter in a 12-section bun tin and heat as step 4.
3 Pour in batter and cook for 15–20 minutes.
Recipes taken from The Dairy Book of Home Cookery. 2012 edition