Yorkshire pudding Recipe

Sift the flour with the salt into a bowl. Make a well in the center and add the eggs with half the milk and water. With a whisk, stir carefully, gradually drawing in all the flour to form a smooth batter. Add half the remaining liquid and beat for 3 minutes. Then add rest of liquid, cover, and stand in a cool place (not the refrigerator) for at least 1 hour before cooking.
Heat 2 tbls. drippings on top of the stove in a shallow 8 x 12 inch cake pan or in 12 individual muffin pans, tilting to coat the sides of the pans with the hot fat. Add the batter to a depth of about 1/2 inch and bake in a very hot preheated oven (425*F-450*F). The small pudings need a higher heat then the larger one and are cooked when puffed and brown-about 20 minutes. The large pudding will take 30-40 minutes cooking.