Yorkshire Pudding

Instructions

1. Prepare the batter
   Sift the flour, salt, and mustard powder (if using) into a large bowl. Make a well in the center and crack in the eggs. Gradually whisk the eggs into the flour, then slowly add the milk and water, continuing to whisk until you have a smooth batter with the consistency of thick cream. Cover and let rest in the refrigerator for at least 30 minutes or up to 3 hours.
2. Preheat oven and tins
   Preheat your oven to 220°C/425°F/Gas Mark 7. Place a 12-hole Yorkshire pudding tin (or a muffin tin) with 1/2 teaspoon of beef dripping or oil in each section into the oven to heat for 10 minutes until smoking hot.
3. Pour batter into hot tins
   Working quickly, remove the hot tin from the oven and pour the batter equally into each section, filling each about halfway. The batter should sizzle immediately upon contact with the hot oil.
4. Bake the puddings
   Return the tin to the oven immediately and bake for 20-25 minutes until the puddings are well-risen, golden brown, and crispy. Do not open the oven door during the first 20 minutes of cooking or they may collapse.
5. Serve immediately
   Remove from the oven and serve the Yorkshire puddings straight away for the best texture and flavor. They should be crisp on the outside, light and hollow on the inside, with a slight dip in the center to hold gravy.