150ggluten free flourwe use Robin Hood GF flour (5.25 oz or 1 cup + 2 tsp)
175g10% cream6 oz or 3/4 cup
1/2tspsalt
25gwater.85 oz or 1 tbsp + 2 tsp
100mllardshortening or grapeseed oil (about 1/2 cup or 1 tbsp in each muffin tin (we actually combine saved bacon with the gapped oil)
Instructions
Combine eggs, milk and water in a large pourable mixing cup. In another bowl, combine flour and salt and whisk into egg mixture. Let batter rest or 30 minutes or cover and refrigerate for an hour. Remove from fridge while the oven is pre-heating.
Preheat oven to 450 F. The key to great Yorkshire pudding is a hot oven!
Divide fat equally into muffin tins - about 1 tablespoon per tin. Preheat in the often on a baking sheet (to catch any oil spills) until the fat is sizzling hot (10 - 15 minutes).
Carefully remove the baking sheet with muffin tin from the oven once hot and put onto a heat proof surface. Pour the batter evenly between the muffin tins, filling half to no more than 3/4 full. You should hear it sizzle when the batter meets the oil. Work quickly and get them back into the oven as soon as you can.
Bake until the Yorkshire puddings have puffed right up and are browned on the exterior. It should take about 15 minutes.
Serve right away or cool and freeze in a Ziploc freezer bag for up to 3 months.