Yorkshire puddings

Ingredients:

- 100g/3 1/2oz plain flour.
- 1/2 teaspoon salt
- pinch white pepper
- 1 tablespoon shredded suet (optional)
- 2 free-range eggs
- 200ml/7fl oz milk
- 50ml/2fl oz water
- oil or beef fat, for cooking

Preparation:

1 Preheat the oven to 220C/425F/Gas 7.
2 Sift the flour into a bowl. Add the salt, pepper, suet (if using) and eggs and beat with a fork to combine.
3 Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter.
4 Leave the batter to stand for ten minutes.
5 Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5-10 minutes, until the fat is smoking hot.
6 Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10-15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress.
7 Remove from the oven and serve with the roast of your choice.

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