Preheat the oven to 450°F (about 230°C).

Whisk the flour and salt together in a medium-sized bowl until combined.

In a separate bowl, whisk the eggs, water and milk together until smooth.

Whisk the wet ingredients into the dry ingredients until combined; don’t overmix. (If possible, you can rest the batter overnight in the refrigerator.)

Let the batter sit at room temperature while you heat the pan so it’s ready to cook.

Place a metal popover or muffin pan inside a rimmed foil tray or baking sheet to catch any oil that runs over.

Put about 1 tablespoon of lard, shortening or beef tallow into each cup of the pan and place the pan in the oven to heat for 15 minutes until the fat is very hot.

Quickly remove the hot pan from the oven and, working swiftly, pour about 1/3 cup batter into each of the 6 hot cups.

Return the pan to the oven and bake for about 18–20 minutes, until the puddings are fully puffed and golden brown on top. Do not open the oven while they rise.

When done, flip the puddings in the popover pan to drain any excess oil.

Serve immediately — load with thick gravy and enjoy while the puddings are hot and puffed.