Help with Yorkshire Pudding

[Pallisers]

I've made them before but not for a while but thinking of making them Christmas day - so ...

does anyone have a failsafe recipe and some tips

and

I was watching a cooking programme where it said you can make the batter the day before and just keep it in the fridge. What do seasoned YP makers think of this??

thanks!

I generally put the fat in when I put the roasties then just over half way through them cooking I put the Yorkshire's in. Sorry, I don't do times or measuring so I can't give you anything more accurate than that.

We are having a roast beef dinner :) We had turkey for thanksgiving so no way are we doing it again. Also no Aunt Bessies where I live.

thanks all.

Camden in to say this one. Never had a bad batch andeveryone always comments on how amazing they are

Two eggs, enough salted flour that the eggs don’t take it all up (ie there will still be some dry flour when you’ve mixed it as much as you can), enough milk to bring it to the consistency of paint. Beat well and leave to rest for at least an hour. Hot fat in muffin tins, bake for around 25 minutes. Once they’re rising it makes no difference if you open the oven door.

Can anyone recommend a good non stick tin please.I fancy trying to make these again,the last tin I had wasn't very good and started peeling.

Christmas dinner can include whatever the diner wants. I am making them thus year as my son requested them. Good enough reason for me.

This. Boiling hot fat into which you pour liquid in a hot, busy kitchen what can go wrong.

Thanks everyone. Yorkshire Puddings were fantastic - hit of the dinner.