Quick need tips/recipe for fabulous yorkshires...

[covenoveneer]

How do I ensure they are light and well risen?

Pretty please

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The best ones I have ever eaten had some suet in them. Made them chewy. Sadly the recipe is at home and I am not.

1 cup of flour ,1 cup of milk 1 lg egg and a teaspoon of water ,beat all well till loads of bubbles on top ,but the real art of making yorkshires is to have the fat really really hot .i always put a pinch of pepper in mine but thatis optional choice,good luck

4oz plain flour
1 egg
1/2 pt milk

whisk & leave to stand for a inimum of 1/2 an hour (anything up to 3 or 4 hrs)

Put lard or oil in Yorkshire tray more than you think (maybe 1/4 teaspoon)

heat in oven so it is smoking very hot

pour in batter and back in the oven asap (don't open the door too much)

forgot to say that you have to use plain flour

Beef dripping that's what you need - flavours the batter as it cooks. Our recipe is passed down the line generation to generation and is basically (don't let on I've told you) For two square tins

4 tbs plain four
1 egg
pinch of salt
and about 1/2 pint milk.

Well in the flour add the egg which should have removed from the fridge if you keep them their to be at room temperature. Start beating in the egg then the milk to make a smooth runny batter. Leave. And then just before you put it in the over add a tbs of cold water.

The fat should be bubbling hot. Pour in the batter and stick straight in the over. And as Cod says do not keep opening the door, should take about 20/30 mins until risen and golden. Lift out, pour out the fat and put back into the oven for about 1-2 mins. Enjoy before the meat (true Yorkshire style) with a great gravy.

Yummy now I'm hungry too.

Think I did them too hot they were brown on the outside and under cooked inside. It is one of the few things I can never manage (the only other thing that springs to mind is pastry).