Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 230C/fan 210C/gas 8.
Put the flour and sea salt into a bowl and pour in the milk, vodka and 100ml of water. Whisk until just combined, then whisk in the eggs, one at a time. Transfer to a large measuring jug and cover.
Put two four-hole Yorkshire pudding tins in the oven to heat for 20 minutes. Remove from the oven, add 1 tsp of beef dripping to each hole and return to the oven for 4-5 minutes to melt. Take out, pour the batter into each hole, filling right to the top. Bake for 20 minutes, then flip over and cook for 5-10 minutes until the bottoms crisp up.