Preheat oven to 220 Degree Celsius.
Divide vegetable oil evenly between 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes (tin most commonly used to make Yorkshire pudding is a popover-tin but since I didn’t have any I used the muffin tin, it works well too).
In a bowl combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days.
Remove the muffin tray and pour in your batter (about ½ to ¾ way up each hole). Place back in the oven and reduce the temperature immediately to 230 degrees. Bake for 20 mins or bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped
While the Yorkshire puddings are baking, To make the raspberry sauce, puree the raspberries (use a food processor or a blender) and pass through a sieve.
Place the icing sugar, Apple juice, lemon peel and lemon juice into a pan and stir in the raspberry puree. Bring to a simmer and cook for 3-4 minutes. Switch off the heat and leave the sauce to until lukewarm.
Dust with icing sugar and serve the Yorkshire puddings with raspberry sauce and dollop of vanilla ice cream.