Yorkshire Pudding: Even Better Than My Grandma'S - cooking recipe

Ingredients

20 g beef drippings or 20 g vegetable oil
100 ml full-fat milk
50 ml sparkling water
115 g plain flour
1/4 teaspoon salt
2 medium eggs, beaten

Preparation

Preheat oven to 220 degrees C, gas mark 7. Put dripping or oil into the holes of a 6 hole muffin tin and place in oven 5 minutes until fat or oil is hot and smoking.
While that's going on, mix milk and sparkling water in a jug. Sift flour and salt into a large bowl. Season eggs with salt and black pepper. Make a well in the centre of the flour and pour in the eggs with a whisk, gradually incorporating flour mixture as you go, adding milk mixture in stages until you have a smooth batter.
Transfer batter to a jug. Pour into the hot tins in equal portions, but not more than 3/4 full.
Place in hot oven and cook without opening oven door for 20-25 minutes until big, big, BIG, and crispy! Serve hot.