Traditional Yorkshire Pudding

Combine the dry ingredients, specifically flour and salt, in a large mixing container; create a central depression by forming a well. Introduce milk and whisk until the mixture is harmonious. Incorporate eggs into the blend, ensuring they are fully assimilated. Add water and continue to mix until the mixture is airy and bubbly. Cover the container and allow it to rest at a comfortable temperature for 1 hour (or, if you're preparing it the day before, store it in the refrigerator overnight for 8 hours).

Heat your oven to a high temperature of 400 degrees Fahrenheit (205 degrees Celsius).

Pour the beef fat residue into a rectangular baking dish measuring 9 inches by 12 inches and place it in the preheated oven until the fat starts to sizzle. Pour the batter over the fat residue and bake until the sides have risen and turned a golden hue, approximately 30 minutes. Divide the final product into 8 equal parts and serve it immediately.