Does anyone know which gives the best results.

It must be plain flour (without baking powder/soda). Self-raising flour will give you doughy, soggy lumps.

Yes, I know that sounds counter-intuitive, but it is correct.

For plain flour a recommendation:

My wife only uses Tüskeszentpéter flour - that's an old small mill in the village of the same name in Zala county, it's the best for everything, she and her friends say!

I know I'm not in Hungary but in New Zealand .
Just felt the urge to say that I have been unable to make a decent yorkshire pudding in the 12 years of being in New Zealand. So annoying.

There. I feel better for that.

thanks.

I like the Nagy Tika brand of flour. As has been said to make Yorkshire Pudding you always use plain flour. Make the batter several hours before you cook it and leave in the fridge.

When ready to cook the Yorkshire Pud if the mixture is too thick, thin by stirring in a little cold water. The lard/dripping used for cooking should be extremely hot, almost smoking and the oven temperature should be around 220/240C.