This recipe makes eight small Yorkshire puddings in regular sized muffin tins or four large Yorkshire puddings in Yorkshire pudding tins.

2 tablespoons or 25g of lard, 4p (39p/250g, Stockwells at Tesco)

125 g plain flour, 4p (45p/1.5kg, Stockwells at Tesco)

A pinch of salt, <1p

Half a teaspoon of mixed dried herbs, 1p (30p/18g, Asda)

2 medium eggs, 25p (75p for 6 medium free range eggs, Asda)

150 ml of whole milk, 13p (50p/568ml or 1pt whole milk, Asda)

First turn your oven on to 190°C.

Drop a little lard into the bottom of each muffin tin, and pop the tin into the oven to heat.

Weigh your flour into a jug, this makes pouring out the batter far easier. Add the salt and herbs and stir briefly to distribute.

Crack in the eggs and pour over half of the milk, and beat in the remaining milk.

Check your muffin tin, the fat should be very hot! Remove it carefully but quickly from the oven. Pour the batter in, divided evenly between the tins. Return quickly to the oven. Close the door and do not open it for 15 minutes. You need to be very strict about this else your Yorkshire puddings are at risk of collapse. 

After 15 minutes have passed, open the oven a fraction and take a peek – they should be light and fluffy and enormous! Serve them pretty quickly.

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