View source for The Best, Quick and Easy Yorkshire Pudding Recipe

===Ingredients:===
*4 large, fresh eggs, measured in a jug
*Equal quantity of milk to eggs
*Equal quantity of all purpose/plain flour to eggs
*Pinch of salt
*2 tbsp lard, beef dripping or vegetable oil
*2 tbsp cold water

===Preparation:===
===Serves 6===
#Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
#Pour the eggs and milk into a large mixing bowl and add the pinch of salt.
#Whisk thoroughly with an electric hand beater or hand whisk.
#Leave to stand for 10 minutes.
#Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
#Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
#Place a pea-sized piece of lard, dripping or Ã‚Â½tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking.
#Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
#Leave to cook until golden brown approx 20 minutes.
#Repeat the last step again until all the batter is used up.