# Gently sift the flour into a bowl.
# Using the back of a serving spoon make a well in the centre of the flour and break in the eggs.
# Beat slowly, steadily incorporating all the flour.
# Beat in the milk, water and seasoning until the mixture is smooth and consistent and not too sticky.
To cook the puddings:
# Preheat the oven to gas mark 7, 425°F (220°C),
# Add all the beef dripping a large roasting tin with a solid base and place that on a baking tray on a high shelf in the oven.
# After 15 minutes place the tin over direct high heat while pouring in the batter - the dripping should be sizzling to the point of smoking. You need to ensure the fat, tin and oven are very hot.
# Return the tin to the baking tray in the oven.
# The pudding will take 25-30 minutes to rise and become crisp and golden.
Don't open the oven door as they cook, this can cause the pudding to collapse.
* 150g plain flour
* 2 medium eggs
* 150 ml milk
* 110 ml water
* 4 tablespoons beef dripping
* Salt and cracked black pepper