Yorkshire puddings

Yorkshire puddings are soooo yummy as part of a roast dinner, or on their own, whatever! You could also make toad in the hole using the same mixture. Just get a baking tin and cook the sausages (Linda McCartney ones are the best I think) in it, then add the vegetable fat/Trex then when that gets hot pour in the yorkshire pudding mixture, making sure you position the sausages so that it's easier to cut it into portions when it's cooked. Toad in the hole tends to take about twice as long as yorkshire puddings though.

100g plain flour
1 egg
1/2 pint of milk
Small amount of trex or white vegetable fat.
Pinch of salt

Gas mark 7 for 15-20 minutes

-Preheat the oven to gas mark 7.
-Put a small spot of Trex/white vegetable fat in each section of a bun tin and put it in the oven to heat up.
-Sift the flour and salt into a mixing bowl.
-Crack the egg into half a pint of milk and beat together with a whisk.
-Gradually add the egg/milk mixture to the flour/salt, whisking it in.
-Once the fat in the tin is boiling hot pour the mixture into the tin, filling each section to about 3/4 full.
-Cook for 15-20 minutes, the yorkshire puddings should slide easily out of the tin when done.