• 4 eggs
  • 140g plain flour
  • 1tsp English mustard powder
  • 200ml milk
  • Salt


  • STEP 1
    Preheat oven to 200 degrees C fan (adjust for conventional oven) and put some beef dripping into 2 Yorkshire pudding tins. Put the tins into the oven until the dripping is smoking.
  • STEP 2
    Sift mustard powder and flour into a bowl and crack in 4 eggs into a well in the centre. Using a balloon whisk, bring together the eggs and the flour mix until smooth.
  • STEP 3
    Gradually whisk in the milk (should be quite runny - slightly thicker than single cream).
  • STEP 4
    Pour into the tins (the batter should sizzle) and cook for 20-25mins depending on how well done you like them.
  • STEP 5
    You can serve immediately or you can freeze them for up to a month once cooled (just reheat in a hot oven for 5-10mins)

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