Yorkshire pudding - serves 8

250g plain flour
1 teaspoon salt
4 medium eggs plus 2 egg yolks
300ml milk
300ml water
goose fat

Heat the oven to 220C

Put all the ingredients except the goose fat into a food processor or liquidiser. Pulse until you have a smooth batter the consistency of single cream

Rest for 30 minutes

Heat the goose fat in the trays for 5 - 10 minutes. A few drops of the batter should sizzle when dropped in the tin

Pour the batter into the tin and return to the oven for 20 minutes until the pudding is well puffed up and golden brown

from Hugh Fearnley-Whittingstall - I like individual puds