1. Whisk the plain flour together with a pinch of salt in a large bowl. Incorporate the eggs into the mixture until it becomes a smooth, dense batter. Gradually pour in about one-third of the milk, whisk thoroughly, then add the remaining milk along with the water. Continue whisking until the batter is silky and lump-free.
2. If you have time, let the batter rest in the refrigerator for 15–30 minutes to allow it to thicken slightly. Stir well before use and adjust with extra milk if the batter becomes too thick.
3. Preheat the oven to 220°C (fan) / 240°C / Gas Mark 9.
4. Add a small amount of sunflower oil to each compartment of a muffin tray. Place the tray in the oven for 10 minutes, or until the oil reaches a smoking point.
5. Carefully remove the hot tray from the oven and quickly pour the batter into each compartment, filling them halfway. The batter should sizzle when it touches the hot oil.
6. Return the tray to the oven and reduce the temperature to 200°C (fan) / 220°C / Gas Mark 7. Bake for 30 minutes until the puddings are golden brown and crisp. Resist the temptation to open the oven door for at least the first 25 minutes to ensure the puddings rise properly.
7. Once the Yorkshire puddings are golden and crispy, remove them from the oven. Let them rest for a few minutes before serving. Enjoy them hot, ideally with roast beef and gravy!

For One Large Yorkshire Pudding:

1. Combine 75 g plain flour, 1 egg, 100 ml milk, and 50 ml water.
2. Preheat a tin with oil at 220°C (fan) / 240°C / Gas Mark 9 for 10 minutes.
3. Pour in the batter carefully, reduce the heat to 200°C / 220°C / Gas Mark 7, and bake for about 16 minutes.
4. Let it rest for 5 minutes before removing and serving.