The essential Yorkshire Pudding recipe from the Dairy Book of Home Cookery.
110g (4oz) plain flour
Pinch of salt
300ml (½ pint) milk
40g (1½oz) butter
Sift flour and salt into a bowl. Break in egg. Gradually add half the milk, beating to form a smooth batter. Pour in remaining milk and beat until smooth.
Preheat oven to 220°C/200°fan/Mark 7. Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze appears. Pour in batter.
Bake just above centre of oven for 40–45 minutes.