yorkshire pudding novice - advice please!

[runner2]

All the recipes I've seen use semi-skimmed milk - does skimmed milk work just as well? (It's all I have.)
Never made these before but today's the day!

I personally think full fat works best but it won't be awful!

Make sure your oil is super hot, if the batter does sizzle when put it in its not hot enough. Keep oven as hot as possible and don't open oven up as much as can! Also don't slam over door shut

I actually made last weekend and, following the recipe I used 50/50 whole milk and water and they came out brilliantly. So on that basis I think skimmed would work fine, seeing as it's basically watery whole milk.

Agree about getting the fat in the tin completely smoking hot before pouring the batter in - crank the heat up and leave the tin in the oven a good 10-15 mins before you even try dripping a bit of batter in there to see if it hisses and sizzles.

You need plenty of oil too. The dip in a yorkie is made from the oil pooling in the middle and the batter rising around it.

I always use skimmed as that's all we have in the house, works fine for me.
As previous posters have said, smoking hot fat is essential, I prefer lard. I rest my batter mix in the fridge so that it's cold when it goes in the tin.
I find cup method works well, doesn't matter what size cup/measure you use but do equal parts plain flour, milk & eggs. Perfect every time. Good luck!

You can do them with just water, so skimmed should be ok.

James martin’s Yorkshire puddings recipe is the ultimate one I’ve found, he says the secret is loads of eggs.

Apologies, I realise that’s actually nothing to do with your skimmed milk question sorry

I have tried and tested every single method. They are different every single time.

Good, as hot as it can be, oil. Lard/vegetable/coconut. But not too much, as little as a quarter of a teaspoon on each mould.

Brian Turner uses half milk, half water. Stems from not being able to afford all milk living in a poor Yorkshire household growing up.

Room temperature, rested batter too.

DO NOT OPEN THE OVEN DOOR whilst cooking.

For 12 yorkies

2 eggs
75g plain flour
100ml milk.
Whisk till no lumps.
Put in hot oil filled y pudding tray for around 10-12 min.

Perfect every time

I've found that I get better results if I make one big Yorkshire pudding and cut it into pieces. Yorkshire pudding used to be commonly made this way and works best for me, might be my oven....

DP grew up eating Yorkshire pudding as a starter with gravy and many of the women in his family made them this way.