Preheat the oven to 500°F (260°C)
Measure 1 1/2 teaspoons of oil into a 12 cup muffin pan. Place the pan in the oven to heat the oil to a sizzling hot temperature. This can take 5 or 6 minutes to get it hot enough.
Warm the cream in a saucepan until just luke warm and not hot.
In a large bowl beat the eggs for about a minute until they are well fluffy and foamy looking. Add in the warm cream and beat for about half a minute more.
Weigh the flours and the salt, pour the egg mixture into the flour and stir just enough to mix everything and no lumps remain. Pour the batter into a measuring cup that has a pouring spout.
When the oil is smoking hot (this is important) remove the hot muffin tins and quickly pour the batter into the the muffin pan. Fill the holes about 3/4 full.
Place the pan back into the oven and bake for 5 minutes. Reduce the oven temperature to 450°F (232°C) and bake for 10 minutes, then reduce the temperature once again to 400°F (200°C) and bake a further 5-10 minutes.
The Yorkshire puddings are done when they are a golden brown, crispy on the outside and cooked on the bottom.
Serve hot from the oven.