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.

2 egg
Some plain flour
Some milk
Some salt

Boiling hot oil till they are cooked.

I don't really do measuring.

haven't read the other posts yet but CTR's op misses two crucial ingredients/factors; firstly to cook them in lard or other white fat; secondly to put said fat in the oven until it is as hot as it can possibly get before you put your mixture in

Oh yeah and leave the batter on the side for a while before using it.

Must be at room temp.

I don't measure either.

Plain flour
3 or 4 eggs
semi skimmed milk until it looks the right consistency
pinch of salt.

Always makes huge puffy and yummy yorkshires.

I am from Yorkshire and my recipe is

3 eggs, 1/2 pint of milk whisked together then enough plain flour to make the mixture the consistency of double cream.

Muffin tin in the oven for at least 40 minutes with a dash of oil in each hole before cooking them.

Pour mixture into each hole, cook at 215C ish for 20 minutes.

I'll put a picture up on my profile of today's leftovers.

Weigh the egg(s) mix with equivalent weight plain flour, add double equivalent g as ml milk. Let mix get to room temperature.

Cook cocktail sausages in bun tin, once cooked (30/ 40 mins)remove sausages to rest pour batter mix into hot oily bun tins, return to a hot oven 210 for 15 - 20mins.

Don't have a wet roast in oven at the same time or they'll go soggy.

LOL @ cat

I love that coming from Yorkshire gives you a bonus qualification for pudding mastery. The knowledge of proper yorkies seeps into your person by osmosis.

Dd1 was born in Yorkshire so long as she stands near the oven when they go in they turn out perfectly.

Mrspnut they look great!

But heating the tins up for 40mis first????

Tescos/sainsburys yorkshire pud mix, 1 egg and water.

Turn out perfect every time.

Disclaimer I can bake and cook quite well imo but yorkshire puddings I cannot do even my fil couldn't believe it until he saw with his own eyes how crap they were.

My dad used to live in Yorkshire, so my puds are fab by association then [preens]

it HAS to be white fat

I'm a right minger a traditionalist and have a 'fat' jar I keep in the fridge which all the bacon/sausage/meat drippings get tipped into and I use that in the bottom of the patty tin

It's not been cleaned out in over a year for a little while and makes THE BEST grease

It does not have to be white fat - mine are fab with oil.

wack oven onto 220 with slither of lard in each yp holder. 2 eggs, beat, add pinch of salt and pepper then i use my eye to pile on top plane flour (not srf ya numpty), mix and add milk and some tap water and some more milk and so on till its a nice paste - open oven door and smoke stings eyes like crazy so squint and pour in tins and whack back in oven on 220 till they rise so high you fear they will touch oven roof then reduce heat to 200 if you remember - they are done when they are golden brown. That is how you do it and mine are the bestest ever so there and im from oop north.

I concur re white fat, indeed today I did a little compare and contrast fat test in my pudding tray as I wanted to use up the last drips form the olive oil bottle.

The ones cooked in goose fat were better, in both looks and taste. Sorry ChippingIn.

oh and my tins are black and have old bits of yp in them and have never ever been washed in 14 years.

Yep I did mine is lard and the beat the socks orf your's.

Sitcks tongue out at everyone!

1. No evidence Yorkshire puddings originated in Yorkshire so no need to have a Yorkshireman to hand.
2. Fat must be smoking hot.
3. 4 tablespoons plain flour, pinch salt, two room temp eggs, beat like hell with fork, add milk little at a time until it is thick cream texture. Leave to stand for half hour or so (longer the better so flour dissolves) beat again and pour into hot fat which is in small roasting tin not silly little cup cake doo dahs, cook at 220 for about 20-25 mins.

Do not sift flour or use too many eggs or yorkies will overrise and be crispy fluffy things and won't soak up beefy gravy juices properly.

(I have a dripping pot but I only use it for beef fat which I clarify first.)

at cupcake doo dahs.

i find an old fray bentos pie tin is about perfect size for them. I have some from donkeys ago i was given - honestly i have never eaten a fray bentos pie.

I put the tins in the oven whilst the roast is cooking on the bottom, which is where the 40 mins comes from. I usually go and have a shower at that point too. Sunday lunch in my house is at about 12pm.

I then cook the puddings once the roast is out of the oven and resting.

I usually have the yorkshire puddings on the top shelf, and below the stuffing, cauliflower cheese and what ever veggie thing DH wants to eat.

All take 20 mins and give the roast enough time to rest before hacking at it.

choas, i did yours today but with plain flour, and i have to say

not as good as my usual ones! [raspberries]

3 eggs is best!

Humph!

Shall we try the cornflour one and report back??

You can get a room full of women and they will never agree on the perfect yorkshire pudding recipe.

Mine are blooming fantastic, but I know my oven and I know what consistency I am looking for in the batter.

I think that makes a big difference in the outcome.