In the kitchen:

Place the flour into a large measuring jug, add the eggs and the sparkling water.

Beat until the mixture is a smooth but thick paste. Then gradually add the milk and oil stirring all of the time.

Season with salt and pepper. Allow to rest for 1 hour before using, this will improve the end result.

At the barbecue:

Prepare the barbecue for indirect heat, approx. 200°C.

Pour a small amount of oil into each compartment of your Yorkshire pudding tray.

With the barbecue lid down allow the tray to preheat for 10 minutes.

Divide the mixture evenly between the compartments.

Bake with the lid down over an indirect heat for approximately 45 minutes, or until golden in colour. Avoid lifting the lid during the cooking time to get the best results.