Yorkshire Puddings….

I got this backwards recipe from Jancis Robinson.
It's all in the way you mix it!
First beat 3 eggs lots!
The add the 1/2 pint milk, beat some more, then sieve your flour(this is important as it aerates the flour) in beating all the time.

I promise this mixture will be a monster Yorkshire that climbs out of your tin!

Also, leave it that bit longer in the oven... Yours are too yellow! I do the same and take them out too early, just grit your teeth and give them 5 more minutes.

Thanks very much for your recipe - I will try that next time.

I have posted this before but it has disappeared so I thought I would thank you again...
x

Yorkshire Puddings are healthy too..

OK so this is an old post, but I landed here from a link in your recent post, so forgive me commenting this late.
I use 1 cup (approx 4oz) of flour (never bothered sifting it); just dump it into a large bowl.
In a jug combine 7fl oz milk with 3fl oz water and add an egg. Gently beat just enough to break and incorporate the egg.
Pour the milk/water/egg into the flour (you did use a big bowl right) and whisk the H out of it - or cheat and use an immersion blender.
Cover it with a clean tea-towel or cling film or anything to keep it clean. Leave it sit for at least 15 mins.
Put the pan with the oil in it in the oven and heat to HOT.
Just before your oil is ready uncover the batter and give it another quick whisk (don't need to go all out this time just give it a quick whisk). Pull your pan out of the oven and pour in the batter - it should sizzle.
Pop it back in the oven on the highest shelf, turn the temp down to 200C and cook it for about 30-40 mins (for one big Yorkie - might want a bit less for small ones) - just keep an eye on it as ovens vary.