2 eggs, beaten
180-200g plain flour
Salt and freshly ground black pepper
4tsp dripping or duck fat
Whisk the eggs with the milk and a third of the flour, then whisk in the remainder of the flour (or enough to make a fairly thick batter); season.
Preheat the oven to 220C/gas mark 7, preferably in fan mode.
Heat 4 large Yorkshire pudding moulds, with a teaspoon of the dripping in each, for about 10 minutes in the oven.
Once the moulds are warmed up, pour the Yorkshire pudding mix into each, and bake the puddings for about 10 minutes – until they have risen and are starting to colour.
Now turn the oven down to 200C/gas mark 6 and continue cooking them for a further 10-15 minutes, until they are crisp.
Remove the puddings from the oven and keep them warm until the accompanying topping is cooked.