Yorkshire puddings or batter puddings as I grew up calling them are probably my favourite part of a Sunday roast dinner, crisp and light and wonderful dunked in gravy, they are one of lifes simple pleasures. They do seem to flummox many people, people who are really good cooks often say they can not get them right. Smoking hot oil and a hot oven are key. Here is the no fail recipe we use.
We use this recipe for both whole tray puddings and individual ones, it comes out beautifully for both. My timings are vague as it is hard to know how hot your oven goes or how evenly it cooks. We’ve used this recipe in several different ovens of varying ages and quality, it has not failed us yet, so I hope it does not fail you.