Rowbottom Family Yorkshire Puddings

This is a rarely-fail Yorkshire Pudding recipe.

4 eggs
200g plain flour
pinch salt
300ml milk
2tbsp tepid water
Pepper to taste

Wazz together the eggs and milk in a blender.

Add in the flour and wazz to a smooth batter, grinding in some fresh
pepper and a pinch of salt.

Leave to stand in the fridge for at least 30 minutes.

Put the pudding tins (nonstick if you have them) in the oven with a
small knob of beef dripping in each pan. When you’ve taken your Sunday
joint out to rest, put the oven onto gas 9 or the max it’ll go.

Pour the batter into the tins, the fat *must* be bubbling and the
hottest it can go. Remember not to leave the oven open too long or the
heat will escape.

Turn the oven down to gas 8, and watch the puds rise.