|Plain flour||100 Gram|
|Dried egg powder||45 Milliliter|
|Melted lard/Dripping||45 Milliliter|
1. Sift the flour, a pinch of salt and the dried egg into a bowl. Make a well in centre, add the water and mix until smooth. Beat well. Stir in the milk.
2. Heat the lard or dripping in a small roasting tin or individual Yorkshire pudding tins. Place in a hot oven at 230°C/450°F/Gas mark 8 for 3 minutes. Pour the batter into the tins, return to the oven and cook until risen and golden brown, about 15 to 20 minutes for small puddings, 30 minutes for a large one. Serve hot.