|Plain flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
Sift flour and salt together into a mixing bowl.
Make a well in the centre and drop in the whole egg.
Add half the milk, a little at a time, and gradually stir in the flour from the sides of the bowl using a wooden spoon.
Mix until smooth then beat batter with the back of the spoon for 5-10 minutes.
When thoroughly beaten air bubbles appear on the surface.
Cover and allow batter to stand for 30 minutes.
Stir in remaining milk, to give a thin batter, just before cooking.
Grease muffin pans or a shallow square 9-inch cake tin with drippings from roast beef and place in a very hot oven until fat is smoking hot.
Remove muffin pans and quickly pour in batter to come halfway up each pan.
Return to a very hot oven and cook until Yorkshire Pudding is crisp, puffed up and golden brown.
Serve at once.