Pies, Puddings and Pottages

Sift the flour into the large mixing bowl with the salt.

Make a well in the centre of the flour and add the eggs.

Pour in a little milk and then whisk together to make a smooth batter.

Mix in the rest of the milk and whisk until you have a batter the consistency of double cream. Leave at room temperature for at least an hour.

If you are roasting beef, when it is done remove from the oven and allow to rest. Turn the oven temperature up to 230C/450F/gas 8. Pour the dripping in the roasting tin into the jug and pour a generous tablespoon of it in each hole of the pudding or tart tin. If there isn’t enough dripping in the tin, add some from the bought pack of beef dripping.

Place in the oven and leave to heat up for 10 minutes.

Take the tin out of the oven and, as quickly as possible, ladle in the batter to half way up the sides of the holes – if it doesn't sizzle when you add the first spoonful, put the tin back in the oven until it does.

Put the puddings into the oven and cook for 15–20 minutes until well risen and golden. Avoid opening the oven door before they’re ready or they will sink.

While they’re cooking make a rich gravy with the meat juices in the roasting tin.

Serve 1 large or 2 small puddings per person with a jug of gravy, as a starter. Or if you don’t want to be strictly Yorkshire, serve alongside the beef and vegetables.