Step 1: Whisk the Eggs: In a large bowl, lightly whisk your room-temperature eggs.
Step 2: Add Flour: Gradually whisk in the plain flour until just combined. Avoid overmixing.
Step 3: Incorporate Liquid: Slowly add the milk and water blend, whisking until you have a smooth batter, similar in consistency to thin cream. Season with a pinch of salt.
Step 4: Rest the Batter: Cover the batter and let it rest in the refrigerator for at least 30 minutes, but ideally 2-4 hours, or even overnight. This is crucial for a good rise.
Step 5: Heat the Oven: Preheat your oven to a blazing 220°C (425°F) for at least 15-20 minutes with your Yorkshire pudding tins (or muffin tins) inside.
Step 6: Add the Fat: Carefully remove the hot tins from the oven. Add a teaspoon of beef dripping (or chosen oil) into each well. Place the tins back in the oven and heat for another 5-10 minutes until the fat is smoking hot.
Step 7: Pour the Batter: Working quickly and carefully, remove the smoking hot tins from the oven. Give your rested batter a final quick whisk. Pour the batter into each well, filling them about one-third full. The batter should sizzle instantly as it hits the hot fat.
Step 8: Bake: Immediately return the tins to the hot oven. Bake for 20-25 minutes, or until deeply golden, dramatically risen, and wonderfully crisp. Resist opening the oven door during the first 15-20 minutes.
Step 9: Serve Immediately: Yorkshire puddings are best served straight from the oven when they are at their puffiest and crispiest.