To make Yorkshire puddings, you need to be British. Unfortunately, if you're not, you'll have to follow this recipe EXACTLY:

A Wooden Spoon – this is the most important utensil
A Glass Bowl

Approx 3 cups Plain (all-purpose) Flour
2 Eggs
1 Cup Milk
2 teaspoons Salt
Approx 1 ¼ c Water

Add flour to the bowl and make a well (see photo 1). Sprinkle salt over the flour.

Add eggs into the well. (see Photo 2)

Add the milk, gradually and mix with eggs keeping the mixture in the center gooey, by mixing in the well and only taking in flour as the mixture is wet enough, stirring from the middle outward keeping it gooey (see photos 3 & 4). You need the mixture this stiff in order to beat out the lumps and to let the flour release the gluten and this must be done with a wooden spoon rather than an electric or hand whisk which is used to add in air.

Slowly add the water, as you are stirring, to thin out the batter to the consistency of double (heavy) cream. (See photos 5&6)

When you have reached this consistency, place the bowl in the refrigerator to chill the mix.

Put a full teaspoon of lard/Crisco in the muffin/Yorkshire pudding tin. (See photo 7)

Heat the oven to 425 F or 220 C. Place the tin in the oven to melt the fat until it begins to smoke.

Remove the pan from the oven and pour the chilled batter mix into the hot fat (be careful!). (see Photo 8) Place back in the oven for 18-20 minutes.

Resist the temptation to check until they are nearly done as opening the oven during the cooking can cause them to fall.

Puds should be crispy and golden brown on the outside and pudding-y in the inside.
(see photo 9&10)

Serve with mushroom ketchup and gravy with your roast dinner (or eat them cold for breakfast like Afton!?)

If you are cooking puds with your roast, cook the roast first and as it is resting on a board covered with foil, turn the oven up to make the puddings. The oven must be hot for the puddings and roasts are generally cooked at a lower temperature.