Makes 12 Yorkshire puddings
Ingredients:
4 eggs
1 cup plus 2 teaspoons of flour (one heaping cup)
¾ cup of milk
½ teaspoon of salt
5 teaspoons of water
½ cup of oil or drippings
Make a batter by combining the flour and salt then slowly whisking in the milk and eggs. If it’s lumpy, break any large lumps. The smaller ones will bake away. Preheat the oven to 450°F, and let the batter sit out at room temperature while the oven is preheating. Divide the oil evenly in a 12-cup muffin tray. Stick the tray with the oil alone in the oven (even if it hasn’t finished preheating) and let it heat up for 8-10 minutes, or until lightly smoking. Once the oil is hot and the oven is preheated, divide your batter among the 12 cups and bake for about 15 minutes, or until golden brown and crispy. When they are done baking, remove from the tray and drain the Yorkshire puddings on a paper towel (you may need to flip over a few of them to drain the oil). Serve immediately or heat them up before serving.