Just watched an award winning yorkshire pud maker on Ade in britain and it's made me fancy them with our dinner. I made Delia's big one the other week was nice enough. These were made differently though. He measured egg in mls, then added same amount of mls milk and also flour! Whisked well. Peppered the lard and didn't use too much of that either as he said it makes them go soggy? His puds looked like ones you get in a really good pub on a Sunday.