Servings: 12 individual or 1 large

250g plain flour 250g plain flour
¾ teaspoon fine sea salt ¾ teaspoon fine sea salt
4 medium eggs 4 medium eggs
200 ml whole milk 200 ml whole milk
100ml water 100ml water
4 tablespoons beef dripping or vegetable/sunflower oil 4 tablespoons beef dripping or vegetable/sunflower oil

Sift the flour and salt into a bowl and make a well in the middle. Beat the eggs with the milk and water, plus some black pepper if you like. Pour the liquid into the well and whisk to combine completely. Cover and set aside for 1 hour or so even better, chill in the fridge overnight.
An hour before you want to cook, take the batter out of the fridge (if it's in there) so it can come to room temperature, then pour into a jug. Heat the oven to 220°C (no fan)/gas 7/428°F.
Divide the fat/oil evenly among the holes of the tin, then put in the oven for 10 minutes until smoking hot.
Remove the tin from the oven and divide the batter evenly among the holes until three quarters fill. Put the tin in the oven and cook for 15 to 25 minutes, depending on size, until puffed, golden, and crisp. Serve immediately.