Sift or blend the dry ingredients in a bowl, then add the eggs and stir. Add about half the milk and stir until the mixture is smooth. Then, add the rest and beat well adding the water before you are done beating. You will be pouring the batter so you might want to transfer it to a large measuring cup to make it easier to pour. You can make the batter ahead and refrigerate it, but pull it out ahead of time as they will cook better if they are at room temperature. When you are ready to bake them, heat the oven to 375 degrees. Take your cupcake tin, and put about ½ teaspoon of oil in each cup. Place the tin in the top part of the oven and allow it to heat until it is sizzling hot. When the oil is good and hot, pull out the shelf and pour the batter into the oil. The trick here is keeping the oil as hot as possible, so no lollygagging around! You will be filling each cup about half full and you will have enough batter to make twelve. You will see the oil rise and surround the batter. This is what makes the distinctive hole in the middle, so if you have leftover batter it is better to discard it rather than add more to a cup you already filled. Gently push the shelf back into the oven and close the door. They will need to bake for approximately 25 minutes. DO NOT open the door until after 15 minutes. Check on them after 20 minutes and remove from oven when baked to a golden perfection. They are best when they come right out of the oven, but they aren’t bad the next day for leftovers either.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/yorkshire-pudding/