About this recipe: I love cooking and eating Yorkshire puddings. For me it brings back happy memories of my late mum cooking a lovely Sunday Roast, with huge Yorkie puds, and any leftovers we would have cold with jam spread on top (sounds weird but please try it). When I think of Great British Food, the first dish that springs to mind is Roast Beef and Yorkshire Pudding, which is also my Desert Island Dish, but I have heard many a Yorkshire pudding disaster story, so below you will find my mum's recipe which is so easy, and I promise that as long as you follow the very easy instructions you will have lovely Yorkshire puds every time. This is easy as you just use a normal cup/mug for the measuring of ingredients.
I don’t sieve my flour I really can’t see the point, I also don’t put the batter in the fridge overnight or for a few hours. I have done in the past and have not noticed any difference. The Yorkie pud in the main picture was poured into the tin of hot fat as soon as the batter was mixed and the fat was hot enough, and it certainly came out the oven well.
For bigger Yorkies just use a bigger cup, and lastly Yorkie puds freeze really well, so once they are cold I just put them into freezer bags and freeze, when I want to use them I just put them into a hot oven for about 5 minutes and they taste just as good.
Great to see a big Yorkshire, not those little muffin ones. Like Andy, I'm from Northamptonshire & my mum used to cook the Yorkshire in the big baking tin, pouring the batter round the Sunday joint for the last 1/2 hour or so of cooking. I still make it this way. Each type of meat gives the Yorkshire round it a unique flavour and lamb & chicken give it a lovely crispy bottom. Yummy. We'd have any left over cold & sprinkled with salt. - 07 Jun 2015