This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater.
- Preheat the oven to hot (425F/220C/Gas 7)
- Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
- If you wish you can add mixed dried herbs to add a savoury flavour.
- When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
- Pour in the batter If you're using muffin tins don't over fill.
- Remember that the puddings will rise and puff up.
- Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
- When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
- That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)
Update 5/31/10 - I've been using this recipe for over a year now, to accompany "To Die For Crock Pot Roast To Die for Crock Pot Roast. I use the broth from the roast to make Kittenkal's Gravy Kittencal's Easy No-Fail Make Anytime Turkey Gravy and pour it over these puddings. It is a family favorite. I like to mix some dried thyme and rosemary into the pudding batter for added flavor. **Important recipe notes:***In order to get these to really rise, you MUST mix up the batter ahead of time and let it sit out on your counter to get to room temperature. If the batter is too cold it doesn't have as much of a chance to rise, and you will end up with little flat hockey pucks! Also, do NOT fill your muffin tins with batter..in fact I use only about 3/4 inch of batter in each muffin tin, to get the highest rising Yorkshire puddings.
I wish I could give this more stars. And I forgot to rate it when I made it a couple of months ago. I've never made yorkshire pudding before and we were having a dinner party where I was making a prime rib roast. One of the guys is very English so I thought I would give it a try. Again I go and make a new recipe with company coming. To make sure it wasn't a real flop, I researched Yorkshire Pudding and read a number of different recipes. I chose this one because it has the most basic ingredients in it. I also made it in the morning and let it sit at room temperature all day until I was ready to use it. My English girlfriend makes it all the time and that what she told me to do. I doubled the recipe and used 2 muffin tins. Well I'll tell you, I have never seen such poofy Y.P. before. They were huge and tasted oh so good with my homemade gravy. I got the thumbs up from everyone and I was one proud hostess. I can't wait to make these again. Thanks for such an easy and yummy recipe
My family loves this recipe! I followed a reviewers advice and used three eggs instead of a cup and it was PERFECT! They rose beautifully and tasted fabulous!