Yorkshire Pudding

Emma Webb's Yorkshire Puddings - Makes 4 servings -

3oz Plain Flour,
1 Egg,
3 fl oz milk,
2 fl oz water,
salt,
freshly milled pepper,
2 tablespoons vegetable oil (for roasting tin).

Sift the flour into a bowl, make a well in the center, break an egg into it and beat it, gradually incorporating the flour, milk, water and seasoning (an electric hand-whisk will do this in seconds). Using a cupcake tin, pour a little oil into the bottom of each opening. Heat in the oven for 15 mins on 425 F. Once the oil is smoking, pull out of oven and pour a small amount into each opening. Return tin to the highest shelf in the oven and cook for about 25-30 mins until they have risen and turned crisp and golden. Serve as soon as possible as they will lose their crunchiness if left out for too long.