My Mum's Easy and Traditional English Yorkshire Pudding

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1. 1Step 1: Preheat your oven to 240C, 475F or gas mark 9. If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to rest before carving and that the potatoes are moved down to the bottom shelf and need browning still.
2. 2Step 2: Pour a scant amount of oil or dripping into your Yorkshire pudding tins. A large roasting tin can be used too. If you do not have a Yorkshire pudding tin which has 4 wide and shallow cups of about 4 inches in diameter, then use a large muffin tin.
3. 3Step 3: Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire puddings.
4. 4Step 4: Empty the flour, salt and pepper into a large roomy bowl.
5. 5Step 5: Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
6. 6Step 6: Add the water/milk mixture gradually and whisk in between each addition.
7. 7Step 7: Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
8. 8Step 8: Cover and leave to rest for up to 1 hour.
9. 9Step 9: Just before cooking, whisk thoroughly again to break down any lumps and add some more air.
10. 10Step 10: Carefully take out the tin/s. Pour the batter into the tin/s and quickly return to the oven.
11. 11Step 11: Cook for about 20 minutes until well risen and golden brown. Do not open the oven in the first 10-15 minutes or they will drop!
12. 12Step 12: If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
13. 13Step 13: Serve with roast beef and lashings of gravy!
14. 14Step 14: Can also be served with any roast dinner - we love them with roast chicken - see photos!