Right let's have a Yorkshire Pudding bunfight.

[ChaosTrulyReigns]

I use my liquidiser:
1/2 pint of milk
2 eggs
4oz SRF
Pinch of salt.

Whizz for ever.

20 mins in 210C oven.

Job done.

This is the Way, The Truth and the Light.

All the other methods are crepe.

Nopw.

You need 3 eggs and plain flour and to make sure ypur oil is boiling hot. Top shf gas mark 8. About 20mins.

aunt bessie

Nope misdee.

Too many eggs.

Trust me. Perfect everytime. Big yorkshire puds.

Aunt bessies are a crime against roasts

Oh, you have to measure ingredients out, do you?

Of course I'm a salt of the earth sort and I can measure it by eye.

(big lol at 'All the other methods are crepe.'

A cup of everything (except the salt which is the usual pinch)
Perfect results every time.

1 mug flour
1 mug milk
Pinch salt
3 eggs.

Heat oil for 20 mins.
Cook for 20 mins.

Voila, mahoosive puds.

6oz plain flour
2 eggs
12 floz milk

All ingredients in jug, blast with hand held liquidizer for a long time.

Hot vegetable oil.

Gas 8 15-20 mins.

I can't bear an eggy yorkshire.

stewie get yer coat orf!

I'll see you outside.

forgot pinch of salt, obviously.

90g cornflour, 4 eggs, milk, salt - hot oil - 20 mins - fab !

you're ALL wrong

it's a shake of plain flour (about 1/3 of jug full) 2 eggs, 1/4pt milk 1/4pt water and S&P

beaten with hand held thingy for about 4 mins then into fridge for 3 hrs

then

into smoking hot patty tins 220deg for 20 mins

*tsks

aunt b.

now look what you've done, am going to have to go make some... but whose recipe do I steal follow??

i've been making my own for years and have recently switched to aunt bessies, life is really too short

4oz plain flour, 1 egg, 1/4 pint milk (pref skimmed, lighter than using full cream. Mix with wooden spoon then hand rotary whisk. No need to beat to death. Ideally cook in beef dripping (vv hot) at 220 for 15 mins, but when I don't have any light olive oil works just fine, just doesn't add that flavour.

Would be better with a pinch of salt but for DHs sake I leave it out.

In truth, the variablity of the recipes shows that actually its not that critical what exact proportions you use. The most important thing is a good non-stick tin!

3oz plain flour
1 egg
3floz milk
2floz water
Pinch salt

Whisk in the kenwood (I have to justify it's presence on the kitchen worktop to dh)
Sizzling hot oil in patty pan. 230° c 25 mins.

Yes, it's delia. I don't care - they're perfect every time! Will try some of these eggy recipes, but I remain to be convinced I'm part Yorkshire too, does that make a difference? Coming out of the oven in 10 mins...

oil or fat?

125g plain flour
2 eggs
Pinch of salt
300ml of milk.

Food process or blender.

LEAVE for at least half an hour for things to happen to the gluten.

Goose fat into tins into monstrously hot oven for 5 mins.

15- 30 mins depending if you are doing bigguns or littleuns..

Anyone seeing and eating my yorkies today would be hard pressed to not give them the cooking gavel of perfection.

Right mine have just gorn in!!

They will be perfect.

I have a very large face a t the cornflour recipe, so I may have to try that out with leftovers tomorrow. [fickle]

19 oz wholemeal flour
square of raspberry jelly
1/4 pint guinness
quail egg (organic) x 3

whisk vigorously

put into Y pudding tin. Hot oven, 2 hrs.

Sorry forgot pinch of salt.

Worried about Slubber eating Yorkies, are you having a Korean Sunday lunch moment?