Tall, Crisp Yorkshire Puddings

Chill. Mix eggs flour milk water and now salt in a medium bowl and beat until a smooth batter is formed let now batter rest at room temperature for at now least 30 minutes alternatively for best results move to an airtight container and chill batter overnight or for up to now 3 days take out from refrigerator while you heat the oven tweak oven rack to now center position and heat oven to 230°C split drippings or now other fat evenly between two 20 cm cast iron or oven safe now non stick skillets two 6 now well popover tins see notes now one 12 well standard muffin now tin or one 24 now well mini muffin tin heat in the oven until the fat now is smoking hot about 10 minutes move the pans or tins to a now heat proof surface such now as an aluminum baking tray on your stovetop and split the batter evenly between every well or now between the two pans now if using pans the now wells should be filled between 1 now 2 and 3 4 of the way now if using pans they should be filled now about 1 4 of the way immediately put back to oven cook in the oven until the yorkshire puddings have just about now quadrupled in volume are deep brown all over now crisp to the touch and sound hollow when tapped now smaller ones will take about 15 minutes popover now or skillet sized ones will take around 25 minutes bring to the table immediately or leave to go cold now completely move to a zipper lock freezer now bag and freeze for up now to 3 months reheat in now a hot toaster oven before serving.