Granny Hook'S Yorkshire Puddings

• 7/8 cup all-purpose flour
• 1 tsp table salt
• 3 eggs (beaten)
• 1 cup cold water
• Clean Mason jar with lid, about 20 oz, 2 1/2 cups or 700ml size.

1. Beat 3 large fresh eggs and add cold water, then salt. Slowly add the flour and whisk thoroughly by hand or for a couple of minutes with an electric mixer.
2. Transfer the mixture into a large mason jar and place in a warm spot on top of the stove to rest.
3. Once meat is cooked (and while it is resting under aluminum foil or kept in a warming oven) pre-heat oven to 450F.
4. Prepare 12 large muffin tins with a 1/4 tsp of beef lard each or, 1/4 tsp of Canola oil. Place the tins in 450F oven for 3-5 minutes until fat is smoking hot.
5. Remove tins from oven on to a chopping board and pour mixture quickly but carefully until each cup is 1/2 full. Return tins immediately to hot oven and bake for 10 minutes, then reduce heat to 400 for a further 10-15 minutes.
6. Puddings should rise to a 1.5 to 2 inches inches above pan top, be golden brown and dry. Do not open oven during baking as heat loss will cause the puddings to fall/sink.
7. YP's should be the last item out of the oven, so make sure you carve your meat, drain your vegetables, prepare your gravy and have everyone at the table ready to enjoy.

flour, salt, eggs, cold water, clean mason

Taken from www.epicurious.com/recipes/member/views/granny-hooks-yorkshire-puddings-50131779 (may not work)