My Yorkshire soul is cringing at the thought of Yorkshire Pudding made with self-raising (all-purpose) flour! Using it makes a Batter Pudding, the flat stodgy pancake that Southeners eat because they can't make the genuine article!
My MIL used to say that only Yorkshirewomen and angels could make a good YP, and since I'm both (LOL!) here's my recipe.
Add half teasp. salt to 4 oz. (120g) PLAIN flour in a large mixing bowl and make a hollow in the centre. Drop 1 large egg into the hollow and gradually draw the flour into it, stirring vigorously and adding half pint milk a little at a time, until the batter is smooth. Leave the mixture to stand for an hour - in the fridge is best.
Few people had a specific YP tin; usually the meat was taken from the roasting pan and left to rest, while the tin, with the fat and juices from the meat, was returned to the oven and the heat turned up. When the contents of the roasting dish were smoking blue, then the batter was added. It's usual to give the batter a bit of a whip before you put it in the pan - it's the heat of the oven which makes the air expand and makes the pudding light - and a tablespoonful of cold water added at this point makes the crust nice and crispy.
Tandaco Suet Mix - I wouldn't be without it! The proportions are wrong, though, so I always add a cup of SR flour and a dessertsp. of baking powder before using. It makes wonderful suet crust (just add water and roll out) for meat pies and puddings (steak and kidney pudding - BLISS!) also baked dumplings; I add teasp. dried mixed herbs, half finely chopped onion (or, if I'm feeling lazy, packet of dried onion flakes), mix to scone consistency, drop tablesp. on greased baking tray, cook in hot oven.
I also use it mixed with oats or coconut or both as a topping for fruit crumble. Pile it on top of fruit, cover with brown sugar, dot with butter and again, cook in hot oven.
I do like Winter food!

Now where exactly are you adding the tea spoon of cold water to the hot smoking tin (vision of burns from flying water/fat), to the about to be put in mix (will it make it any colder than already being in the tin) or tossing on to the already cooking expanding yorkshire (this I'm assuming is the correct point but one should never assume)?

Sorry, my fault, I obviously didn't explain clearly!
The cold water is added to the batter before the final whip.

Thanks love, i'll do it later this aft in fact with our sunday dins, let you know

WV

Crone,

I went with your version seen as your a real Yorshire lass, the mix is in the fridge as we speak, bugger to get with out lumps though!! so i sieved it is that cheating?

report back later with results

WV

Sorry, how much fat should be in the bottom of the meat dish? As there was that recipe the other day with a centimeter of oil?

plus you didn't say how long they take

Cheers I'll get the husband right on to it...

0k i did it!!!! but it was slightly under cooked, the only heat guidline i had was to get the fat smoking?? so after this i had gauge the heat and time,

it rised nicely, but half was quite brownish before the other half so i was afraid it would burn and took it out, it wasn't quite as cooked as i would have liked

like you said maybe i need a spesh YP dish, i used a glas pyrex one that i did the meat in, should it def be a tin?

please can you give a time and temp for this recipe, thanks

WV

My mother always used tin for Yorkshires will pyrex get as hot as tin in the same way.