British Yorkshire pudding is made by pouring cold batter into hot fat and putting it into a hot oven for 20 minutes. The total cooking time is about a half an hour.
The ingredients are 4 large eggs poured into a measuring cup, an equal amount of milk, an equal amount of all-purpose flour, a pinch of salt and 2 tablespoons of lard or pan drippings from roast beef.
Preheat the oven to 450 F.
Pour the eggs and milk into a mixing bowl and add the salt. Beat until the ingredients are well blended. Let stand for about 10 minutes.
Put the flour through a sieve into the egg and milk mixture and beat until the mixture is completely smooth. Pass the batter through a sieve if there are any lumps. Allow the batter to rest for at least a few hours.
Drop a tiny piece of lard or pan drippings into a Yorkshire pudding tin or into each hole of a 12 hole muffin tin. Place the tin in the oven until the fat begins to smoke. Whisk the batter once more, add 2 teaspoons of cold water, and fill the holes of the tin 1/3 of the way with batter. Return to the oven immediately, and cook for 20 minutes.