A more modern recipe, to make 4 individual Yorkshire puddings.
- 4 oz (110 g) plain flour
- 1 large egg
- 1/2 British pint (10 fl oz = 284 ml) milk
- 1/4 teaspoon salt
- dripping from roast meat or sunflower oils
- tin bun or large muffin
Sift the flour into a bowl and add the salt. Mix the egg into the milk, then add this mix piecewise to the flour, beating with a balloon whisk until all the milk is added and the mixture is well beaten. For best results refrigerate the batter for 1 hour.
Place a little of the dripping or oil into each division of the tin and place the tin in the oven to heat (usually the roast joint will still be in the oven), but if cooking separately heat the oven to 200 to 220 degrees Centigrade / Gas mark 7
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