Classic Yorkshire Pudding

Sift the flour and salt into a large bowl and make a well in the centre. Crack in the eggs and whisk from the centre outward, gradually drawing in the flour. Slowly add the milk and cold water, whisking continuously until completely smooth with no lumps. The batter should have the consistency of single cream.

Cover the batter and rest in the refrigerator for a minimum of 8 hours, or up to 24 hours. This relaxes the gluten and allows the starch granules to fully hydrate, producing a more dramatic rise.

Remove the batter from the refrigerator 30 minutes before cooking to take the chill off. Preheat the oven to 230°C (210°C fan) / 450°F / Gas 8. Add 1 tablespoon of oil to each cup of a 4-cup Yorkshire pudding tin and place the tin on the top shelf of the oven for 15 minutes, until the oil is visibly smoking.

Working quickly, pull the rack out just enough to reach the tin — do not remove the tin from the oven — and pour the batter evenly between the four cups until each is two-thirds full. You should hear an immediate, aggressive sizzle; if you do not, the oil was not hot enough.

Slide the rack back in and bake for 20 minutes without opening the oven door. The puddings are ready when they are deeply golden brown, fully puffed, and the sides feel rigid and hollow when tapped.

Remove from the oven and serve immediately — Yorkshire puddings deflate within minutes and cannot wait.