Sieve the flour, salt, and coriander powder into a mixing bowl.
Add the beaten egg and 150ml of milk to the dry ingredients.
Beat the mixture for five minutes until the batter is smooth.
Mix in the remaining 150ml of milk and cold water until a thick creamy consistency is reached.
Let the batter rest for 30 minutes.
Heat the dripping in Yorkshire pudding tins until it is very hot.
Add a few drops of cold water to the batter and pour it into the hot tins.
Bake for 15 to 20 minutes at 220°C until puffed and golden.
Remove from the oven and serve immediately.