Ingredients
Method
- Beat eggs in a jug. Add milk and cold water — whisk together. Sift in flour and salt. Whisk vigorously until completely smooth — consistency of thin single cream. Rest 30 minutes minimum covered at room temperature — overnight in fridge is better.
- Preheat oven to 230°C / 210°C fan / Gas 8. Add 1 tsp oil to each of 6 holes in a muffin tin. Heat on highest shelf for at least 10 minutes until smoking.
- Working immediately and very quickly — pour batter into the 6 oiled holes, filling each about halfway. The batter must sizzle on contact. Return to oven immediately.
- Bake 20–22 minutes until dramatically risen, deeply golden, and crispy all over. Do not open the oven door at any point.
- Serve immediately.
Notes
Measure flour by volume in a jug — scooping compacts it and gives too much.
Half milk, half cold water gives a lighter, crispier pudding than all milk.
Oil must be visibly smoking — not just hot — before batter goes in.
Work as fast as possible — every second outside the oven the oil is cooling.
Oven door stays closed for the full 20 to 22 minutes — no exceptions.
Serve immediately — Yorkshire puddings deflate within minutes.
Scale up using the equal volumes principle — always the same ratio.
