Foolproof Towering Yorkshire Pudding

Ingredients

• 1 Egg Lightly 'beaten'
• Flour Same volume as the egg
• Milk Same Volume as the egg
• 1/4 Tsp Salt
• 2 Tsp Lard Sub for Beef Dripping if you can

Instructions

1. This recipe is all about ratios so no weighing required.
2. Crack the egg into the first of 3 identical 'things', jars, ramekins, use whatever you have lying around although something transparent does make it easier, beat gently.
3. Then add the flour in to the second ensuring that it comes to the same level as the egg.
4. Repeat with the milk.
5. Now combine all the ingredients and set aside to rest, you should rest for at least 4 hours but the longer the better, go overnight if you want.
6. Take 2 8cm dariole moulds and put a teaspoon of lard or beef dripping in the base of each and place in the oven, set the oven to 230°C and bring to temperature.
7. When the oven is hot and the fat is smoking pour half of the batter into each mould close the door and watch these bad boys grow.
8. Cook for 25 minutes and serve immediately!

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