Step #1
Place the flour in a bowl and stir in the eggs, followed by the milk & water. Start mixing with a spoon but swap this for a balloon whisk and beat until smooth. Cover and chill to rest the batter for at least half an hour, then add a splash of fat from the meat or add a tablespoon of oil which is supposed to create a crispier Yorkshire Pud. Heat your oven to 220c (200c for fan) or gas mark 7 and warm the tins. Quickly grease them – usually by wiping an oil soaked piece of kitchen towel around the inside of your tins. Fill a 6-hole large muffin tin a or 17cm tin with the batter and bake immediately in the upper middle part of your oven for 25-30 minutes – longer for the 17cm round tin. The puddings should be well risen, browned and cooked all the way through.
