Real Yorkshire Pudding

[Tinkie_Bear]

my method is not very scientific but works every time (for me)

1) Choose a wooden spoon that your eggs (before you crack them) sit on nicely - not too big, not too small.
2) Put as many heaped wooden spoons of plain flour into the bowl as you have eggs.
3) Beat the eggs and flour until your wrist aches.
4) Add milk until it gets to a runny ish texture.
5) Stir some more & chill if you have time, if not don't worry.

The next step depends on what I am going to cook the puddings in, silicon bake ware - just chuck the batter in and wack it in the oven.  Very posh mega non stick tin - spray with a little oil, put the batter in and then into the oven, no need to pre-heat.  Bog standard tins, put in oil and heat until you get bored waiting, put batter in and cook. 

I always cook my puddings early (before the spuds etc. go in) and then give then a couple of mins once the meat comes out and I have room in the oven.

I use ordinary vegetable oil by the way as I am a fussy veggie.

As I said not very conventional or scientific but it works and is very easy!

Helen x

[Tinkie_Bear]

[flowergirl]

We Use 6 heaped tablespoons of plain flour, 3 eggs 3/4 cup of milk 1/4 cup of water pinch of salt.  Beat for about 10 mins and leave to rest for at least 30 mins. The reason it should be left is the batter is very elasticated when freshly beaten.  This mixture makes a large pudding (serves 4 or 2 if greedy lol) Half the mixture for small muffin type puddings. The fat needs to be dripping and needs to be smoking before putting the pudding in ( i put my oven on full to get the fat hot) we have experimented a little and an oxo in the mixture makes it lovely.  Give the pudding a good 30 second beat prior to putting in the fat.  I am from BARNSLEY the heart of Yorkshire and like to think I know a trick or two about Yorkshire puddings...but saying that i like to think I ma quite good at welsh rarebit  :-\ lol

[Tinkie_Bear]

Should have mentioned that I sometimes do puddings with a twist, when I heat the oil up I sometimes put some finely chopped onions in the oil while it's getting hot so they soften a little the put the batter in there, you get lovely little flecks of onion in your yorkies - yummy :-)
I am going to try the oxo cube idea, veggie oxo of course, it sounds fab.

Helen x

[floraldi]

I always rest batter too.  I don't measure anything either so it is about 4ozs plain flour.    and pinch of salt
1 egg
sufficient milk to make batter consistency.

Made some today as I love apple pancakes.
Above recipe makes enough YP for 3-4 people and the main thing is that the fat must be very hot.   They look great when done in patty tins - all puffed up and round.

i do mine as per Jeannine's above BUT   i dont know if it makes a difference but i always rest my batter (any batter) for at least 30 mins before i do anything with it