Originally Posted by kittycat1

my recipe

6 heaped serving spoons of plain flour
2 good-large size free range eggs
a good pinch of salt
full fat milk
water (half water to milk)

Stick the flour in a pint jug, add the salt and eggs, slowly add milk beating the mixture with a fork, add a bit of water add a bit of milk, until you have a smooth runny but ot too runny mixture which is full of air. Stick it in the fridge for at least 10 minutes.

Preheat the over to hotter than hell, using a muffin tin, put the tin in the over with oil in the tin. Let the tin and oil get ridiculously hot.

Add the mixture, turn the temp down to 220, put the tin back in, leave in oven- do not open the door until you think they are ready. takes 30-40 minutes. Makes 6 BIG yorkshires.

Originally Posted by Blue Cat

would rather do without!

Originally Posted by Bahtatboy

Pretty good ones at Cooper's Friday brunch in AD. Will be there tomorrow.

Originally Posted by Blue Cat

can you even get that here? seen lard but not dripping?

Originally Posted by co durham boy

Never seen it , you can get Lard in Spinneys , makes good Yorkshires as well .

We always had our Yorkshire pudding before our Sunday Dinner , filled with gravy...made out of a square loaf tin that was as black as coal..!

Originally Posted by kittycat1

a good cook never measures bluecat- if you have a normal pint size jug I normally fill it to the brim.

Honestly i am a legend in essex for my big puddings lol

Originally Posted by Blue Cat

about a pint then? I have a massive measuring jug so will do half

Originally Posted by Meow

My foolproof recipe, loved by my Yorkshire husband.

200g plain flour
200g eggs (in shells BC!)
200ml milk
Good pinch of salt.

(or equal weights of the main ingredients if want more or less)

Beat well and leave in fridge for a few hours before cooking in very hot oil.

Easy, foolproof and authentic.


Ready make Yorkshires? A very poor and lazy imitation.

Originally Posted by littlejimmy

A pint of milk is too much, unless you're cooking for 8 people.

Couple of tips....use room-temperature eggs and only add salt just before you start cooking. And don't use bloody extra virgin olive oil..it doesn't like being heated to high temperatures. Use LARD!