Yorkshire pudding

[Texaschik]

Hello ladies! I'm fascinated by the idea of Yorkshire puddings. I want to try my hand at it for Thanksgiving day (we do turkey, not beef), any suggestions/recipes? TIA!!!

Nothing extra to add - a Yorkshire pudding lover here too.

I see that a few have mentioned gravy. OP's gravy might be different in the USA. I don't think that type will be as nice as our British meat gravy.. I'm not sure if there is a different name for it in the USA or if it exists ?

@ barbara!! Texaschik - toad in the hole is one big Yorkshire pudding with sausages in. You pour the batter over the sausages and bake as a normal Yorkshire pudding and It's as yummy as barbara's amphibious version - no idea where the name toad came from!

Ive tried and tested many Yorkshire Pudding recipes but by far the best I have used is James Martin's recipe in his Collection recipe book. It makes a lot of batter, but you even make tons or you can freeze either part of the batter or some of the cooked YPs. Halving the recipe doesn't seem to work.

Get the oil really hot and keep it hot over a lit hob when adding the batter.
Get lots of air into the batter using a whisk.
Make the batter in advance and leave it to settle for a while in the fridge - at least an hour or so, but longer if possible. Rewhisk before using.
Dont open the oven door for a peek until a minimum of 20-25 minutes have passed, else they will sink.

A proper onion gravy is lovely with Yorkshire Puddings.

@Texaschik

m.youtube.com/watch?v=dio-wL4UXfE

Your oil must be at smoke point before adding batter. Easiest way to add the batter is from a jug, don't mess around with ladles or similar. Don't go right to the top of the tin, they rise a lot.
Don't use self raising flour or add baking powder, it only works with plain
Toad in the hole you start cooking your sausages in the timing the oven, then once they start browning, pour the batter into the hot fat around sausages, then back in the oven.

And make extras to have for dessert with jam. Yummy!

I use equal volumes of everything (rather than weight) and it works every time. My DM adds a splash of soda water to hers and they have to be seen to be believed, they're enormous. I've never tried that though.

Just make sure you don't use olive oil, it doesn't get hot enough.

Sadly you will not actually be able to make proper Yorkshire puddings because to do so you have to sit outside on your step IN YORKSHIRE and beat Yorkshire air into them.
( personally I buy frozen Aunt Bessie's)

Lol, I was trying to figure out if toad in the hole had maybe frog legs in it for a minute there :D you never know, frog is very popular in Louisiana haha. So how is the gravy different? For gravy here, I make a roux with butter and flour, then add meat drippings and a bit of wine and season according to the dish. Pointers? Thank you all so much again :)