- Begin by placing a sieve over a large mixing bowl, then sieve the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Now, with the back of a tablespoon, make a well in the centre of the flour and break the eggs into it. Add some seasoning.
- Now measure the milk and water into a measuring jug. Then begin to whisk the eggs with an electric whisk and as you beat them the flour around the edges will be slowly incorporated. When the mixture becomes stiff simply add the milk and water mixture gradually, keeping the whisk going. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whiskagain till all is smooth. Now the batter is ready for use and although it’s been rumoured that the batter left to stand is better, I have found no foundation for this – so just make it whenever it is convenient.
- To cook the Yorkshire pudding, remove the meat from the oven (or if it’s not ready place it on a lower shelf) and turn the oven up to 220C, gas mark 7. Spoon 2–3 tablespoons of beef dripping into the roasting tin and allow it to preheat in the oven. When the oven is up to temperature remove the tin, using an oven glove, and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little pour in the batter. Tip it evenly all roundand then place the tin on a high shelf in the oven and cook theYorkshire Pudding for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto.
Serve with Delia's Horseradish, crème fraîche and mustard sauce recipe.
Recipes adapted from Delia’s Winter Collection published by BBC Books 1995 Copyright © Delia Smith 2010