Beat the egg into the flour with a little of the milk until smooth. Stir in the rest of the milk and allow the mix to rest for an hour if possible.

Heat a roasting tin containing the lard in a hot oven (220 C), pour in the batter and cook for about 45 min until well-risen and golden. Serves four.

Tips:

1. Use a metal tin.

2. If you have problems getting the pudding to rise, add an extra egg or some ground white pepper.

Traditionally, Yorkshire Pudding was cooked underneath a joint of beef so as to catch the cooking juices. It was then eaten as a "starter". Nowadays it is usually eaten as an accompaniment.

Toad in the Hole: Part cook some sausages in the roasting pan before adding the batter. You may need to drain some of the excess fat.

Chop Toad: Replace the sausages with lamb chops