Directions

The ingredients above serve 4 , just add more to serve more

Preheat the oven to hot (425F or 220C)

Put a teaspoonful of oil or dripping (true Yorkshire) in each of several muffin tins

Place in the oven until the fat is really hot and beginning to smoke.

Meanwhile, combine the rest of the ingredients and beat to form a batter of the consistency of double cream.

More eggs are better and help to make very puffy Yorkshire Puddings.

If you wish, you can add mixed dried herbs to add a savory flavor but definitely not “Yorkshire”

When the fat is smoking, take the tin out of the oven and place it over a low heat so that it does not cool as you add the batter.

Pour in the batter (or use a spoon) into the muffin tins and ONLY fill half-way. Remember, do not let tin cool!!

Remember that the puddings will rise and puff up. Too much batter will make them soggy and lifeless!

Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up, crisp and golden brown.

Serve with main course and add hot gravy

Note the ideal Yorkshire pudding is a rich golden brown, crisp on the outside and moist (not doughy) on the inside.
Enjoy!