Yorkshire Pudding
I couldn't resist adding my twopenniesworth. This recipe is my version of one used by my mother who cooked hers in the oven of a coal fired Yorkshire range. I added more eggs and the oil.

1 cup plain flour
3/4 tsp. salt
3/4 cup milk
3/4 cup water
3 large eggs
1 tbs. oil - olive or canola

In a blender thoroughly blend until combined and frothy.
Pour the mixture into a bowl and allow to stand at room temp. for one hour or more.[Cold batterreduces the heat of the pan in which it is cooked and can result in a doughy texture].

Using an iron frying pan [skillet] I place it in the oven and set the oven temperature to 230C.

Allow the oven to come up to temperature then add two tbs. oil to the heated pan and pour in the beaten Yorkshire pudding batter.

Place the pan in the upper half of the oven and cook for 20 to 25 minutes until puffy, well browned and crisp. Serve immediately.