Proper Yorkshire Pudding

• 1 cup plain flour
• 1 large egg (preferably room temperature)
• 1 cup cold water
• 34 cup milk
• 1 pinch salt
• 1 teaspoon approx fat from meat (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon oil (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 teaspoon melted lard (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole)

1. Put all ingredients (except the meat fat) in a large bowl and beat very thoroughly with electric whisk until a fairly thin batter is made.
2. Put the meat fat or any other oil or fat you like to use, into patty tins (or loaf tins if making large Yorkshires).
3. Heat in a very hot oven (450 degrees) until it smokes.
4. Pour in the batter, return to the very hot oven and bake for approximately 12 to 15 minutes- until well risen.
5. A proper Yorkshire pudding has a top and a bottom and no middle!
6. It can be served the traditional way, with gravy before the main meal, or after the meal with syrup (golden or maple!
7. ).
8. Time to make approx 20- 25 minutes.
9. Large Yorkshires are delicious served filled with meat& Gravy and veg, or just sausages and a rich onion gravy.

flour, egg, cold water, milk, salt, base

Taken from www.food.com/recipe/proper-yorkshire-pudding-18432 (may not work)