Classic Yorkshire Pudding

Instructions

1. Prepare the batter
   Sift the flour, salt, and mustard powder (if using) into a large mixing bowl. Make a well in the center and add the eggs. Gradually whisk the eggs into the flour, then slowly add the milk and water, whisking constantly until you have a smooth batter with the consistency of cream. Allow the batter to rest for at least 30 minutes at room temperature.
2. Preheat the oven and tin
   Preheat your oven to 220°C/425°F/Gas Mark 7. Place a 12-hole Yorkshire pudding tin or muffin tin with 1/2 teaspoon of beef dripping or vegetable oil in each hole into the oven to heat for about 10 minutes until the oil is smoking hot.
3. Pour the batter
   Carefully remove the hot tin from the oven. Working quickly, pour the batter into each hole, filling them about two-thirds full. The batter should sizzle as it hits the hot oil - this is essential for a good rise.
4. Bake the puddings
   Return the tin to the oven immediately and bake for 20-25 minutes until the Yorkshire puddings have risen and are golden brown with crisp edges. Do not open the oven door during the first 15 minutes of cooking as this may cause the puddings to collapse.
5. Serve immediately
   Remove the Yorkshire puddings from the oven and serve immediately while hot and crispy. They're perfect alongside roast beef with gravy, but can accompany any roast dinner.