Classic British Yorkshire Puddings

1. Prepare the Batter

Whisk together the eggs, flour, milk, water, and salt in a medium bowl until you have a smooth batter.

2. Rest the Batter

Let the batter rest for at least 30 minutes at room temperature, or refrigerate it in an airtight container for up to 3 days.

3. Preheat Oven and Fat

Adjust your oven rack to the center position and preheat the oven to 450°F (230°C). Preheat your chosen fat by dividing it into the wells of an 8-inch cast iron skillet, popover tin, standard muffin tin, or mini muffin tin. Place these in the oven for about 10 minutes until the fat is smoking hot.

4. Fill the Wells with Batter

Carefully transfer the hot pans to a heat-proof surface and pour the batter into the wells, filling them about halfway to three-quarters full. If using a larger skillet, fill it about a quarter of the way with batter.

5. Bake the Puddings

Quickly return the pans to the oven and bake. For smaller pans, bake for 15 minutes; for popover tins or skillets, bake for 25 minutes. The puddings should quadruple in volume, turning a deep brown and becoming crisp with a hollow sound when tapped.

6. Serve or Store

Serve the Yorkshire puddings immediately for the best texture. If you need to store them, let them cool completely before freezing in a zipper-lock freezer bag for up to 3 months. Reheat them in a hot toaster oven when ready to serve.