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Yorkshire pudding

For one large pudding, mix 100g sifted plain flour, an egg, a large pinch of salt, and 125ml each of milk and water. A little dripping from your beef joint helps the consistency. Whisk to a batter. Heat your pudding-tin with dripping or lard in the oven before putting it on direct heat and adding the batter. Put it straight in the hot (220 230C) oven, and leave to rise for about 30 minutes. Time this well, the pudding goes soggy if forced to wait once out of the oven.

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