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Place the flour, milk and a pinch of sea salt into a bowl, crack in the eggs, add 50ml of cold water and whisk vigorously to a smooth batter.
Pour into a jug and place in the fridge to relax until needed (I like to make mine the day before).
When you’re almost ready to cook, preheat the oven to 200ºC/400ºF/gas 6.
Drizzle 4 tablespoons of vegetable oil or beef fat into a 35cm x 25cm roasting tray, and place in the oven to get hot (make sure that the shelf is lowered so the Yorkshire has room to rise).
Quickly but carefully remove the oiled tray from the oven, pour in the batter and return to the oven to cook for 25 minutes, or until puffed up and golden – don’t be tempted to open the oven door during that time!
Remove the Yorkshire pudding to a serving board, then tear or slice into portions.