This year I'm determined to master the art of Yorkshire Pud making!

I normally buy Aunt Bessies but would love to impress with my own homemade ones.  I've looked on the net for recipes but there are hundreds

of versions so what I'm looking for, please, is a simple tried and tested recipe that will work for a not-very-good cook!.

All suggestions appreciated.

Thanks
Cx

I always make my own yorkshire puddings because my daughter can't eat dairy so I use soya milk, but they work equally well with dairy or non dairy milk.
The quantity makes 12 individual puddings which I make in a muffin tray.
Ingredients -
100g (4oz) plain flour
pinch of salt
1 egg
half pint (300ml) milk
40g (1 and a half oz) butter

Sift flour and salt into large bowl. Break in egg. Gradually add half the milk, beat till smooth. Pour in remaining milk and beat. I find there is no need to leave it to stand, it will rise if the egg and first half of the milk are beaten briskly.
Divide butter between the holes in the tray. Heat in oven for a few mins (220 C ) Just till butter is melted and hot but not too long or it will burn! Then I use a ladle to pour batter into each hole in the tray, put straight in oven and bake for 35-40 mins.
This always works for me anyway so hope it helps!    

The secret to good Yourkshire pud is to have the fat really, really hot before adding the batter.  For this reason, it is best to use oil than doesn't burn at hot temps...so butter or olive oil are not suitable.  I tend to use sunflower oil and heat it until it's smoking hot (literlly smoking!).  You can heat it on the hob before transferring to a hot oven (230 degrees celcius).  The  batter should sizzle as it hits the fat.

Also, make sure you use a tin to cook it in as pyrex/stoneware will not heat hot enough.

My batter mixture is:
100g plain flour
pinch salt
2 eggs
half pint milk (or quarter pint of milk and quarter pint of water).

Place flour & salt in a mixing bowl.  Mix egg and milk together in a jug.  Gradually pour egg & milk into flour & whisk until smooth.  The final consistency should be similar to pouring cream.  This method works fine without leaving to stand.  Pour into hot fat and cook for apprx 20-25 mins.  Avoid opening the oven during cooking as far as possible.

I find Delia works for me - a copy of her recipe and instructions here.

The good thing about Yorkshire Pud is that the ingredients aren't expensive so you can afford to practice, and even the accidents taste OK as long as they aren't too burnt!

I recommend you experiment before you buy a good joint of beef, maybe just serve with sausages or have Toad-In-The-Hole, as you don't want to feel the pressure of a perfect joint of meat and a perfect Yorkshire Pudding!

My kids love YP with Golden Syrup as well as a savoury version :)

My recipie never fails to make gorgeous Yorkshire puddings.
1 cup of plain flour.
1 cup of eggs.
1 cup of milk/water   half and half
pich of salt.
cracked black pepper.
tin needs to be smoking hot.
oven gas mark 8 for the first 10 minutes.
turned down to 6 for the last ten.
The end result is a tray full of puds that nearly touch the top of the oven.
make the mixture a couple of hours before you need it and keep it in the fridge.

This one always works for me:

4 eggs
200ml freezing cold milk
300g plain flour
salt & pepper

Beat eggs and milk together well then stir in flour.  Beat a little but not too much, just until flour combines and there are no lumps.  Cook in sizzling hot tins.  I use sunflower oil as it gets hotter than olive oil.

A non fan oven does them better than a fan oven (IMO)

Good luck

Andrea

Same as Daisysmum - get a container and fill it with eggs, then flour then milk.  Works everytime if that fat is REALLY hot.

Not made them but my Auntie always did good YP's and is a very very good cook. She has since adapted her recipe and has said how ever much of the ingredients you put in make sure that you do the same amount for all the ingredients.

Thanks everyone,

I think I'll give each of the recipes a try, hopefully one of them will work for me!!

Daisysmum & Georgepig

Do you mean broken eggs in a container?   Wouldn't that be a lot, a cup full of egg?

My mother used to make lovely yorkie puds. Me, well, my Auntie Bessie makes them for me. Shes good like that.

Dont want to complicate matters but a yorkshire friend of mine always included finely chopped onions in her batter mix. Her puddings were scrumptious.

Yes, if I'm going to make a GIANT one (all for myself :)) I use a ramekin dish to measure - 1 of flour, 1 of milk and it usually holds 2 cracked eggs.   

Definitely Delia! Aunt Bessie would slink off in shame :-)

I use equal measures the same as Daisymum and Georgiepig - an award winning chef gave my ex husband the recipe when they worked together and I've never had a failure since I started using it. :)

Also if there are a few 'spares' after dinner I pop them back in the oven to heat for a second then serve them to my kids with golden syrup poured over - they call them 'fat pancakes' lol!

If you want a lovely golden colour for your y.pud,and roast potatoes too,try using carotino oil,very healthy non cholesterol,it is a blend of canola and red palm oil,not very expensive either,sold in most supermarkets now.

Onions in Yorkshire pudding?  tut tut :)
As a Yorkshire woman I can say I've never done that... but each to their own! lol
Also of course traditionally a large Yorkshire pudding is served first with gravy, then the main course of beef and vegetables.

I don't measure mine so can't give measurements, but roughly :

4 heaped tblspn plain flour
salt n pepper
2 good sized eggs
half milk half water added until the mixture is of a milk - like consistency.
I don't beat the eggs first, I just pop the whole lot in together, give it a good beat to get plenty of air in and away we go.
VERY hot oven as already stated to heat up the pud pan / fat in the pud pan, then whack 'em in and watch 'em rise.
By heck! Who said Auntie Bessie - blasphemer!!!  lol ;-)

Ok then..........

I've just made a bowl of yorkshire pud mix using Daisysmums recipe.   We are having Toad-in-the-hole for tea, so fingers crossed.......

Well,  What can I say..........

It looked FAB - Totally professional! 
and
Tasted DELICIOUS..

So thanks to you all, and especially Daisysmum

(mini yorkshire puds for Sunday)

You are very welcome. Glad it turned out ok. Mine never fail.