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You will need to buy plain flour , milk, eggs, some fat ( beef dripping is best, if not then a vegetable/ sunflower oil is fine) salt and pepper, and a metal bun tin/ cupcake tin or a big square/ rectangle tin to cook them in. You make a batter with the ingredients, to the consistency of single cream. Put a splash of water in the mix - thus helps to crisp up the sides.
Oven has to be HOT. make sure your metal tin with the fat in it is HOT.
The batter must sizzle when you pour it in.
Don't open the oven to peep.
Cook for 15/20 mins for little puddings, 20/25 mins for cupcake tin puddings and 25/30 mins for large puddings.
I would definatly do a test run first.
I can't give you quantities as I am from Yorkshire and I just know how much to use!
Look up sone recipes on line for quantities.
Avoid ones with too many eggs- although they rise very well they are more soufflé like than Yorkshire pudding.
You don't need to leave the batter to rest before cooking. Why chefs say this is beyond me . No one I have ever known has ever done this.
Serve IMMEDIATLY. They don't really like sitting round,
Leftover Puddings can be eaten with jam/ syrup.
Google delia smith Yorkshire pudding recipe - hers is probably the best in my humble, Yorkshire born opinion.
Serve them with plenty of meaty gravy. Food from heaven.
And let us know how they turn out!!

And Yorkshire puddings are eaten with any meat, just as long as there is gravy,
Some people will say only with roast beef. They are wrong. And generally not from Yorkshire!
We serve them with every meat and generally always on a Sunday lunch, and since we invented them ( clue is in the name!!) we should know!
It's traditionally served on its own with gravy ( and stuffing if you are having stuffing with the meal) and then with the meal as well but most people just serve thém with the meal now. Nit my mother though! Always first and with in her house!

This is a good recipe https://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings

It also helps to sieve the mix so you've got no lumps and if it can sit in the fridge for a while that works too (for me anyway) - so you've got a cold batter hitting hot hot hot fat (it should sizzle) then in oven and as above - DON'T Open the door. They could collapse. Good luck!

we do delias or the good food ones mentioned above.put the oven on hot.put the oil/lard in and wait till its smoking.
top tip if you bringin pan out the oventhat youhave forgotten to get hot enough! stick your hob on and put the tin on the hob so as you pouring its still gotten very very hot.
don't open the door or bash it.
DO NOT FEAR THE YORKSHIRES.THEY ARE ONE O THE EASIEST DELICIOUS THINGS TO COOK once you have the nack and youll neer go back.
toad in the whole.
with berrys and sugar
with anything or on there own thye are devine.
when my brother comes home he whips some up for a snack!
go for it.

Rest the batter, make sure tin and fat are really hot, don't open the door!
www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/16/how-make-perfect-yorkshire-puddings

Thank you all for your kind tips. I will be testing out early to make sure they come out good on Thanksgiving I'm super excited to try my hand at it! Do y'all have anything comparable to Thanksgiving?

Once you've nailed the Yorkshire you need to move on to toad in the hole.

We have Christmas instead of Thanksgiving, so that we don't have to eat pumpkin pie!!

Bonfire night?!

Go for equal volumes of ingredients. 2 large eggs makes six Yorkshire puddings in a muffin/pudding tin. Same amount of flour, same amount of milk. Chill the batter whilst you heat the oil in the tins and when you pour the batter into the tin get it back in the oven quick sharp and don't open the door until they are close to done or they will fall

I mix the flour and eggs in toba big lumpy mess then add milk a bit at a time to avoid lumps in the batter (saves dragging then mixer out)

Thick gravy is best

We've had Harvest Festival in early autumn here since pagan times, although it now mostly centres around churches. We don't have a holiday or special dinner though, although a lot of churches organise harvest suppers.

It's likely that the first European settlers to what is now the USA brought the harvest festival tradition with themand this gre into what is now your Thanksgiving.

When I lived in Australia, I had an American friend who held wonderful Thanksgiving Barbecues with Turkey on a spit

Same weight eggs, milk and flour & water to single cream consistency. Salt &pepper. Smoking hot sunflower oil in muffin tins. Cook for 25 Minutes.

One of my favourite things ever!

James Martin's recipe always works out for us!

Making small ones has never worked for me, I now make one big one in a square tin and It's always fine. Perhaps individual ovens govern which size works best. Also, very oddly, my Yorkshire puds have improved dramatically since moving to the wonderful West of Yorkshire!

After Thanksgiving you can use your Yorkshire pudding skills to make toad in the hole!

What @wolfcub says, equal measures of egg, milk, plain flour. Whisk until smooth.

Hot, hot, hot oil/fat!

Here's one I made with that recipe, that's a dinner plate its on.

Oooh urgle that looks delish!! Going to have to post a pic of one of mine now

Couldn't resist!

Thanks Blue, and back at you!

You can take a girl out of Yorkshire... eh?

Indeed so,urgle! and like I said, since moving to West Yorks my puds are the best they've ever been, they were always hit and miss before - odd coincidence...

Those look so yummy!!!

What is a toad in the hole btw?

Yourkshire puddings cooked with toads in.
Delicious!