Easy Yorkshire Pudding Recipe?

I've been wanting to make some, but don't have a recipe. Does anyone have one that's not too complicated?

If you can get your hands on Bisquick, ( and most of us can), I have a box in the cupboard that I bought here, and it's got a recipe on it for yorkshire puddings. Looks relatively easy, (everything with Bisquick is!) but I've not tried it.....so...hope this helps?

I'll ask my MIL.  She makes them really well. Rich might know too.  I confess we buy frozen ones, but they are really good.  Both of them make individual ones in cupcake tins.

Here's what I do (I make one big pudding and cut it up):

Mix 160 ml milk w/ 2 eggs.  Add some salt and freshly ground pepper.  Let stand for about 10 minutes.  Whisk in 3/4 c all-purpose flour.  Let stand until you're ready to use it.

To cook -- put 1-1.5 tbsp olive oil (that's what I use...some people use drippings) in a casserole dish.  Heat at 230C for 10 minutes.  Pour in batter and cook for 30 minutes. (Don't put the dish on the top rack of the oven or you'll have a mess on your hands when the pudding starts to rise!)

Lola's recipe is more or less how I make them too (although it has been a while admittedly...) it's really important to heat the oil/fat before you pour the batter in and DO NOT open the oven door til done (like with a souffle).   It is traditional to cook it on the shelf under the roast beef so the beef fat drips into it.

Thanks! Going to try on Sunday...will let you know how they turn out! (my family has never had them before!)

try it with golden syrup as a dessert to, sounds bit gross but thats the other traditional way of eating it to 

We use Delia's recipe:

http://www.deliaonline.com/recipes/yorkshire-pudding,745,RC.html

But we make it into individual ones, using a muffin tin -- rather than the big one.

I made it Sunday for my family using Lola's recipie! (Thanks!!!) They looked/tasted like Yorkshire Pudding, and it was fairly easy to make. (I am NOT the world's best cook) Only my grandad and uncle really liked them....oh well...more for me!! 

Yorkshire Pudding
¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt

Temp: 450º F Time: 10 - 15 min. I use a glass pie plate so if you also do, turn the heat down to 425°F.

Tip
One tasty and cooking trick - save in a mug in the fridge drained off bacon drippings to use in this recipe - also for that super taste in English Roast Potatoes!

Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with dover beater till smooth. Let stand 30 minutes. (I personally don't bother with this letting stand 30 minutes step.)

Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8"x8" pan. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan; bake in hot over till done. Serves 4.

The trick is the hot fat and the hot oven. Don't keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Or you can use "Yorkies" with chicken.

In England, as a kid due to food shortage, we were given the choice of having our slice of 'Yorkie' on our dinner plate or served as our 'sweet' with jam on it. Of course we always choose our Yorkie as a 'sweet' else we didn't get any dessert!

 

ENJOY
 
   

going to attempt yorkshire for the first time tonight- does it matter what type of dish you use- ceramic, glass, metal??? do you need popover tins or will muffin tins work?  they call for 2T of fat- can I use bacon?  beef?  veggie oil?

I've used muffin and popover pans-and developed a preference for popover because the puddings are bigger.  I've used glass (for toad-in-the-hole) and metal pans and both worked fine for me.

And I do what faydra77 suggests above, and save bacon fat in the fridge.  I have also used olive oil or lard when I don't have bacon fat (which is rare, but does happen) and again, it turned out just fine.

We use the recipe in the Be-Ro book and it turns out great.  Made some last week used olive oil.

I definitely recommend the Be-Ro book, lots of easy and good recipes in there.  Like take the same batter as the Yorkshires and  make super-easy and yummy toad in the hole!