One big pan. That way you can just cut off little bites and not destroy a whole little muffin. Works well for opening fridge door, just a taste, just a bite.

;-O

I make Yorkshire Pudding both ways, but really do prefer individual. Presentation is much better.

Those are beautiful Ann! And I do have those pans. The problem as I see it is oven space. :-( I will be serving 12 - do you only plan for one per person? Can I have your recipe and any tips?

SushiPup - Because of the concern over oven space, I was wondering about using one pan. I could probably bake 2 single pans in my small convection oven, but I donâÂÂt think I could fit 2 layers of the popover pans - and I only have 2-6 cups of those anyway. Though I do have a 12 cup regular muffin pan. I wonder if I could do 2 levels in the oven...

Thanks!

For a dozen people, one large pan or 12 small ones would be fine. No leftovers.

If you want to have more food, just select another side dish. Folks will understand if there are no seconds on this goodie.

Jeri, The Yorkshires will bake while your roast is resting.

This is the recipe that I use. Tried and True many times over.

Home Cookin Chapter: Recipes From Thibeault's Table

Yorkshire Puddings
==================
Source: Barbara Kafka

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast

Put the eggs in a large bowl and beat with electric beater for 1 minute.
Add salt. Alternating the flour and the milk, add to the eggs. Beat only
Until all ingredients are well combined. Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let
Heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15
Minutes.

Yorkshire Pudding for large size roast

9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat

Make same way and pour into larger heated roasting pan.

I usually make the smaller recipe and sometimes make the Yorkshires in a
Muffin tin. I can get 12 large Yorkshires from the small recipe.

sushipup - actually my crew would NOT understand if there wasn't enough Yorkshire Pudding. This is the "main attraction" and the one thing they look forward to. I usually double or triple the recipe. If there isn't enough meat drippings - you can use veg. oil.

jeri - I think the latest edition of Cook's Illustrated had an article about Yorkshire Pudding using different pans and they found using two round 9" cake pans gave the best results. We are going to try that this Christmas.

-gloria

Yes, I agree. But I was assuming that Jeri was serving a dozen polite people. ;-o

I like the idea of the cake pans! Will try that, too.

Do you know that the traditional Yorkshire way to measure your recipe is by VOLUME.
You use a glass / cup to measure out your flour.In the same cup / glass, you measure out your milk, then you fill the same with eggs until it's full.
Lightly beat with some salt and pepper and leave to rest in the fridge for 3 hours or so.
Yum.
If you have any leftovers ( hahaha) you can serve them as dessert with jam or golden syrup.

Islay, that's the way my Mom and Nana made them. Simple recipe, equal parts flour, egg and milk. They also made them in a cake pan but a square one.

I love it either way. My DW who never had it growing up absconded with all the extra's from the dads/sisters house on Thanksgiving. I said I doubt they would miss it with all the leftovers. Ha! It was the first thing I heard when I came over the next day. Delicious! Not good for you certainly....but for a treat once or twice a year...very good indeed!

Duane

VEG OIL???? NO NO NO NO NO!!! :0

Sorry gardengal...I'm just teasing, in a dramatic sort of way. ;D

I keep a jar of bacon drippings in my fridge. If I make Yorkshire puddings and haven't enough dripping, I eke it out with some of that delectable stuff. I'm sure some would be horrified at the idea. But, if I'm serving roast beef and Yorkshire pudding, it isn't as though I'm thinking healthy stuff anyway.

I'm planning a trial run of my Christmas dinner this weekend - Prime Rib, Yorkshire pudding, baked potatoes, green beans with herbed butter, and coconut carrots. I'm making a large pot of Au Jus that I will freeze for Christmas and I will save the Fat from this endeavor for the Yorkshire pudding (though I think bacon fat would be great).

Gloria - Thanks for posting the info about Cook's Illustrated Yorkshire pudding. I'm surprised that information is not on their web site - which I subscribe to. I'll see if I can find a magazine to pick up. I think my extended family would be displeased if I didn't do individual ones, but I'm known as the black-sheep anyway, so what's one more? :-)

I want to share this idea with all of you... I want to serve individual cups of Au Jus for people to dip and/or pour onto their meat and sides, so I was looking for little cups. I ended up buying little candle holders! They are such a lovely "jewel" tone shade of red, perfect for the season! They are not too big for the plate and economical too. I will have 2 insulated gravy boats for people to add more to their holders if they need it. I think these will look very festive and serve the purpose well. :-)

Menu comment.... we find that baked potatoes are superfluous, since the Yorks work as a starch in the menu. We've served garlic sourdough toast, as an additional sop for the au jus after the Yorks is all gone, but rarely do we have potatoes with the prime rib. Caesar salad, perhaps.

In England, You would have crispy roast potatoes wih your roast beef and Yorkshire puddingalong with 2 or 3 veg dishes - roast parsnips, glazed carrots, leeks or cauli with cheese sauce, cabbage, green beans......
Another thing, it was, in the old days, served first with gravy to fill people up before the meat and veg was served.
I love a roast dinner!

rachelellen - I agree with you. Yorkshire Pudding wouldn't be YP without the "meat drippings". Several years ago in Oct. we were visiting some distant relatives (some had come in from England too) and they said they were celebrating Thanksgiving. They served a beef roast of some type (it wasn't a prime rib roast) and "YP" which was served from small muffin tins and you were lucky to get even one. Anyway, I asked for the recipe.

"Don't you use beef drippings?" I asked. No - just "oil" she said.
As I look back at this - I think she was serving "'popovers'". - but calling it Yorkshire Pudding. Two entirely different (in taste) although they look the same when baked in muffin tins.

Prime rib/standing rib roast will yield the "best" tasting drippings.
Using cake pans instead of one large pan was for even baking and
height.

I can't find the magazine right now -may have left it behind somewhere.
But, you can look it up at the library -save some.bucks.
It is not in the Nov/Dec issue. Maybe, in one of their sister magazines.

I think we are all going to have "outstanding Yorkshire Pudding" :-)

-gloria

Since I'm making the Au Jus (Brown Stock) I will be serving with the meat ahead of time, I could make the Yorkshire Pudding right in the roasting pan with the pan drippings... A triple batch do you think???

Jeri, that's just why I came back to this thread. I really miss when people used to make the Yorkshire Pudding right in the roasting pan with all the drippings. I think that's what makes it such a great dish to me. Love the pudding but having it cooked in the drippings and having all that beef goodies attached to it is my preference by far. Since you're making your Au Jus separate/before this would work great for you. Triple batch sounds good. I like your little candle holder idea for the jus.

Jeri, I really like the idea of the little candle holders, that's very creative, I've seen some unique ones.

I also like the individual yorkshire puddings because I like the crusty outsides best and small individual puddings give me lots of that crunch. I've had it in a larger pan and the middle seemed too softl, almost underdone.

Annie

Do you eat Toad in the Hole?

I'm still on the fence about Individual or Pan for the Yorkshire puddings. I don't think I have ever had a "real" Yorkshire Pudding - I think I have only had Popovers. I made them last year - the way I was taught by my Mom (Popovers) and my husbands comment was "What's all the fuss about?" They just were not the WOW that all of you say they should be. I'm sure it's because they were always cooked with butter or oil - never the fat & juice from the roast. I think this is why I'm leaning toward the pan idea - I want it to be different. But I do worry that my family (parents, sisters, etc.) will not enjoy it as they are used to individual popovers.

For me, the less crusty part sounds like it will be delicious with the Jus, making me think I would enjoy the pan method more - but I have no idea what I am talking about.

Never had a Toad in the Hole. :-)

I make Popovers fairly often for breakfast, with cinnamon in it, and bake in hot oil.

I never think of making popovers, even though I love them!

Oh wow, that delicious flavour with beef drippings! My aunt always, always made popovers with her roast beef. She made it in one casserole. Soooo good.

So, obviously, if I can make popovers, I can make yorkshire pudding as the recipe would be the same!

For Toad in the Hole, you brown good pork sausages in a pan in the oven, and when they start to brown, you add the pudding batter and bake. Serve with a tomato sauce or a good gravy. Yum!

Looking for something else but had to read this thread as I love YP. I would not even remotely consider using bacon grease! Yikes - mixing pork and beef flavors? Neeew. Ich. :-(( Sorry about that.

I get lots of beef fat, one slab for the top of the standing/prime roast & the rest I cut into small pieces and render in the oven. Drain the fat into a measuring cup and eat up all the crunchy bits. LOL! Use some of the fat for oven roasted potatoes and the balance for my YP's. Yum!

I don't use pan drippings for either of the above purposes as I make scratch gravy from all that.

Prime/Standing Rib + OR Pots + Yorkshire 's + yummy gravy + veg of choice is the BEST dinner going - IMHO.

Islay - I also make Toad in the Hole and love that also. I use leftover gravy I've frozen for DH but I like it just the way it is with a veg on the side.

Do you make Egg In the Hole? :-) Love that too.

Never had egg in the hole! Sounds good too!