Ingredients

125g self-raising flour
  (or cake flour & 1 tsp baking powder)
½ tsp salt
 
2 large eggs
 
200ml milk
 
6 Tbsp cooking fat
  (or fat from the roast)
 
2 Tbsp cold water

Method

Sift the flour & salt into a large mixing bowl and make a well in the centre.
Break the eggs into the well and add a little milk.
With a wooden spoon, gradually draw in the flour and mix the ingredients together while slowly adding milk until a thick batter is formed.
Beat the batter with a wooden spoon until smooth.
Beat in the remaining milk.
Leave the batter to stand at room temperature for 1 hr.

Spoon 1 Tbsp cooking fat into each of the 6 muffin tin cups and place in the pre-heated oven until smoking hot (about 5 mins).

Stir the batter, mix in the cold water and quickly pour the batter into the muffin cups until two-thirds full.

Bake on the top shelf for 20-30 mins without opening the oven until risen, crisp & golden brown.
Serve immediately.

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Variation

Make a single large Yorkshire Pudding by using a shallow baking tin instead of the muffin pan.