125g flour
1 egg
300ml milk (or 200ml milk + 100ml water)
25g oil
pinch of salt

Per portion: 234 kcal / 979 kJ / protein 7g / fat 11g / carbohydrate 26g

1. Place the flour in a bowl and mix with the salt. Gradually beat in the liquid and the egg to make a smooth batter.

2. Heat the oil in a metal oven dish (Ø approx. 18cm) in the preheated oven until almost smoking hot (approx. 10 minutes).

3. Carefully pour in the batter and bake, uncovered, until the pudding is well risen and has turned golden brown and crispy.

Yorkshire pudding will not rise properly in a ceramic, china or glass dish; instead of having a light texture the pudding will be doughy and moist. Ideally it should be cooked in the oven with the roast beef, placed beneath the roast so that the meat juices drip onto the pudding.