Ingredients

• 100g/3½oz flour
• ½ tsp salt
• ¼ tsp ground coriander seeds
• 1 egg (beaten)
• 300ml/10fl oz milk
• cold water
• 2 tbsp dripping
• You will need Yorkshire pudding tins for this recipe.

Directions

• Sieve the flour
• salt and coriander powder into a bowl.
• Add the beaten eggs and half the milk. Beat well for 5 minutes or until the batter is smooth.
• Beat in remaining milk and enough cold water to give thick creamy consistency.
• Leave the batter to stand for 30 minutes.
• Heat dripping in Yorkshire pudding tins until very hot. The fat should be so hot that when the batter is poured in it sizzles.
• Sprinkle a few drops of cold water into the batter and pour into the hot fat (this creates steam helping the batter to rise).
• Cook for 15-20 minutes in a preheated oven 220C/425F/Gas 7
• until puffed and golden with a soft centre.
• Remove from oven and serve immediately.