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Step 1
Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.
Step 2
Cover the bowl with clingfilm and chill in the fridge overnight.
Step 3
Preheat the oven to 220C/425F/Gas
Step 4
Put a little of the dripping in the holes of three non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
Step 5
Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
Step 6
Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
Step 7
Remove from the oven and serve.