Classic Yorkshire puddings with crisp risen edges

Ingredients

• 140 g plain flour
• 4 large eggs
• 200 ml whole milk
• 100 ml cold water
• ½ tsp salt
• 4 tbsp beef dripping or sunflower oil

Method

1. Batter. Whisk flour, eggs, milk, water, salt to a smooth, thin batter the consistency of single cream.
2. Rest. Cover and rest at room temperature 1 hour (or overnight in the fridge).
3. Heat oven. 220°C fan. Put a 12-hole Yorkshire tin or muffin tin on the middle shelf with the fat in. Heat 10-15 minutes until the fat is smoking.
4. Fill. Carefully ladle batter into each hole, filling about a third.
5. Bake. 20-25 minutes until tall, golden, and crisp. No peeking.
6. Serve. Immediately, with roast beef and gravy.

Tips

• Rest the batter 1 hour minimum. The bubbles do the rising.
• Smoking hot beef dripping. Lukewarm fat = flat puds.
• Don’t open the door. They’re like soufflés — peep and they sink.