Prepare the batter: In a medium bowl, sift the 140g (1 cup) of plain flour and add 1/2 teaspoon of salt. Make a well in the center.

Crack the 4 large eggs into the well of the flour. Gradually start whisking the eggs into the flour, incorporating a little at a time to create a thick, smooth paste. This helps prevent lumps.

Slowly add the 200ml (scant 1 cup) of milk and 100ml (scant 1/2 cup) of room temperature water to the paste, whisking continuously until you have a smooth, thin batter, similar in consistency to double cream or heavy whipping cream. Ensure there are no lumps of flour remaining.

Cover the bowl with cling film and let the batter rest for at least 30 minutes at room temperature, or ideally for several hours or even overnight in the refrigerator. Resting allows the gluten to relax, resulting in a lighter pudding.

Preheat your oven to a high temperature: 220°C (425°F). Place a 12-hole Yorkshire pudding tin or a sturdy muffin tin into the oven to heat up.

Carefully remove the hot tin from the oven. Add about 5ml (1 teaspoon) of beef dripping or lard (or your chosen fat) into each of the 12 individual molds. The fat should be sizzling gently.

Give the rested batter a final quick whisk. Carefully and quickly pour the batter into each of the hot molds, filling each one about two-thirds full. Work swiftly to maintain the heat of the fat.

Immediately return the tin to the preheated oven. Bake for 20-25 minutes, or until the Yorkshire puddings are well-risen, golden brown, and crisp. Resist the urge to open the oven door for at least the first 20 minutes, as this can cause them to collapse.

Once golden and puffed, carefully remove the tin from the oven. Serve the Yorkshire puddings immediately while they are at their best.