Lesley's Yorkshire Pudding

Ingredients:

4 oz plain flour

pinch salt

1 egg

1/2 pint of milk

Directions:

Add the salt to the flour and the bea tthe egg and milk together.

Make a well in the flour and stir in the flour to make a smooth batter.

This batter s the same for Yorkshire pudding, Toad in the Hole and Crepes.

I make small yorkshire puddngs using a muffin tray - oil the tray (a friend of mine swears by beef dripping for this but I use whatever multi-purpose oil comes to hand) and place it in an oven at 220 C until the oil is hot - almost smoking. Pour equal quantities of batter into each "muffin" and bake for approx. 10 mins, until the puddings have risen and browned. Some people prefer to make a large yorkshire pudding and serve their meat and gravy inside the pudding, I don't have cooking times for a large one it would just be a case of trial and error but the key is to make sure the baking tray is very hot before you add the batter so it crisps up but keeps the inside fluffy and light.

To make Toad in the Hole, add some browned onions ans sausages to a baking tray and cover with the batter. Bake in a moderate oven or about 40 mins. Serve with gravy and steamed veg. You only need to brown the sausages as they will cook through in the oven but if you don't they stay pale and insipid.