Preheat the oven to 240c/220c fan oven. Divide the fat between the 12 cups of your Yorkshire pudding tin and place the tin with just the fat into the oven for 15 minutes.

While the fat is heating in the oven whisk together the eggs, milk and water. In a separate bowl add the flour and season with salt and pepper. Whisk the egg mixture into the flour to make a batter.

Remove the tin from the oven, be careful the fat will be hot! Pour the batter into the tin evenly between the 12 cups. Reduce the heat of the oven to 220c/200c fan oven. Put the Yorkshire pudding tin back into the oven.

Leave them in the oven for 25 minutes. DO NOT open the oven during this time! The puddings will sink and be flat if you do. After 25 minutes they should be done. If they need a little more colour leave them in for a further 5 minutes. Serve them with your Sunday or Christmas Roast. Enjoy!