Ingredients:

  • 200g All-Purpose Flour (Sifted)
  • 4 Large Eggs (room temperature)
  • 100ml Whole or 2% Milk
  • 100ml Cold Water
  • 5g Fine Sea Salt
  • 60ml Beef Dripping or Lard (for cooking)

Instructions:

  1. Sift the flour and salt into a large mixing bowl. Create a well in the center and crack the 4 room-temperature eggs into it.
  2. Whisk the eggs thoroughly into the flour, incorporating the dry ingredients gradually until the mixture is very thick and lump-free.
  3. Gradually whisk in the milk and cold water until the batter is completely smooth and thin, resembling the consistency of heavy cream. Transfer the batter to the refrigerator and allow it to rest for a minimum of 30 minutes.
  4. Preheat the oven to the highest setting possible, ideally 230°C (450°F) or higher. Place a 12-cup standard muffin tin inside the oven while it preheats.
  5. Once the oven is fully heated, quickly remove the hot tin. Divide the beef dripping or lard evenly among the 12 cups. Return the tin to the oven for 5 to 10 minutes until the fat is smoking hot.
  6. Vigorously whisk the chilled batter one last time. Immediately and quickly pour the batter into each cup, filling them roughly two-thirds full.
  7. Immediately return the tin to the center rack of the hot oven. Bake for 15–18 minutes. Crucially, do not open the oven door during this period, or the puddings will collapse.
  8. Reduce the oven temperature slightly to 200°C (400°F) and bake for another 5–7 minutes until the Yorkshire Puddings are deep golden brown, highly risen, and firm to the touch. Serve immediately.