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1
Sift the flour and salt into a mixer bowl.
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2
Mix the water and milk, and add them while beating to form a smooth paste.
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3
Add eggs, and beat for two minutes.
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4
Add hot fat from your roast, or vegetable oil if baking on your own, to a muffin tin, and heat in a 425 oven for 5 minutes.
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5
The amount will depend on the shape and size of your tin, but it should cover the bottom of your tins.
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6
When it is bubbling hot, very carefully, and definitely with an oven mitt, swirls the fat around the tin, to cover the sides.
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7
Dip a paper towel in and grease the top as well, as these puff up a lot.
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8
Once greased, pour in the batter, about 2/3 full.
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9
Do not worry about how much fat is in the cups, you don't eat this stuff every day!
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10
Do, however, put a baking sheet on a rack under the muffin tin, as some of the fat will likely spill out while baking.
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11
Bake in a 425 over for 20-25 minutes.
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12
The tops should be puffy and lightly browned.
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13
One removed from the oven, immediately tip the pan on it's side to help loosen the muffins.
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14
Let cool for a minute or two, then remove.
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15
They will fall a little, that's normal.
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16
When eating, poke a hole in the top and fill with as much gravy as the pud will hold.
