Small Yorkshire puddings

• 1 oz (50 g) plain flour pinch of salt
• 1 small egg

Sift the flour and salt into a mixing bowl. Beat together the egg and milk, then pour into the flour and whisk until smooth and creamy. Stir in the water and leave to stand for at least 20 minutes.

Generously grease 8 tartlet tins and place on the top shelf of an oven heated to 425°F (220°C) or gas no. 7 for 5 minutes. When really hot, remove from the oven, stir the batter and pour into