Batters: Basic Recipe

• ½ lb. plain flour
• ¼ teasp. salt
• 2 eggs

Sift the flour and salt into a basin. Make a well in the centre of the flour and break the eggs into this. Add about a gill of the milk. Stir gradually, working the flour down from the sides and adding more milk, as required, to make a stiff batter consistency. Beat well for about 5 min. Add the rest of the milk. Cover and leave to stand for 30 min. Put the fat into a Yorkshire pudding tin and