Go to Loblaws (Dominion/Superstore) and buy the frozen President's Choice Yorkshire puddings - in a blue bag by the frozen pie shells, etc.. Put them in the oven for 4 minutes while mashing the potatoes or whatever. Dee-licious and oh so easy!!! I use them all the time.

I just use whatever recipe is in the cookbooks I have. They usually leave out one step--when it is done and you take it from the oven, immediately pour off any remaining beef fat, otherwise, it is too greasy.

I haven't made it in years, but it's very much like popovers--just a few ingredients, which shouldn't vary a great deal.

I went to allrecipes.com and found this one that looks very easy and got great reviews. I just might try this when I make prime rib next time. I have never had Yorkshire Pudding but it sounds good.

Here is a link that might be useful: Yorkshire Pudding

If you like Yorkshire Pudding, I would bet you would love Dutch Babies for breakfast too. Have you tried any of those breakfast recipes? Instead of suet you use butter.

Are Dutch babies the same as popovers? Your dinner sure does sound good, jasdip. I'm anxious to see how it turns out. I've wanted to try Yorkshire pudding but didn't have the nerve.

I love Yorkshire pudding and haven't made it in years.
I've got the recipe sitting now, as per the one from Allrecipes, posted here. Not sure it will turn out either......the batter was too thick.....like dough. Till I added the water.
Have never seen a recipe with both milk and water.

Have never heard of Dutch Babies. I'm going to check them out.

My mom made this every Sunday. Love it. she used
1 c milk
1c flour
3 -4 eggs

Mix well, and 1/2 hour before the roast its done, she would pour out half the juice out of the pan for gravy.
Left at 350 F she would pour the mixture around the roast and let it cook for 1/2 hour.
Remove roast, and crank the temp to 425 for an additional 15 - 20 minutes. Keeping an eye on it.
When it has risen remove from oven, and serve warm with gravy.
This was my favorite meal of all that mom cooked.
When sister and I get together, we always cook it.

Yum!

Trin

I knew I shouldn't have clicked to come in here....

That is so gross sounding...

NO WAY...

Ohhhhh.......

We had Yorkshire Pudding with Prime Rib of Beef Roast on Sundays as regular favorites. Love it.

Dutch Babies are baked in a dish but are close to Popovers in looks. I always make Yorkshire Pudding and Dutch Babies in a Pyrex glass baking dish, not muffin cups.

A little late but here is the recipe I always use. I love Yorkshire Pudding!

1 cup all purpose flour
1/4 tsp salt
2 eggs
1 cup milk

Stir flour and salt together. Beat eggs and combine with milk. Make a well in the centre of the flour and gradually stir in milk mixture. Beat with an electric mixer at low speed until batter is smooth9about 2 mins) Pour about 2 tablespoons of the roast drippings into a shallow 9 inch square pan or muffin pan, heat in oven until almost smoking hot, then pour in batter to 1/2 inch depth. Bake in hot oven 450F until puffed and brown 15 to 20 minutes, gradually lowerin the temp to 350F for remainder of baking time (about 15 minutes)

This is from the old 5 Roses Flour Cookbook.

Sometimes I make this just because I want it and not in conjuction with a roast. If I don't have meat drippings I use shortening instead. I also never make it in muffin cups. I usually make it in a round pan that I have made it in since I was a young girl.

Making the Yorkshire Pudding for Sunday dinner was always my job and I loved making it.

Good recipe to try mext time you want to make it.

Anne

I made it for dinner. It stuck to the casserole dish, and it was kind of doughy. I think the sticking to the sides prevented it from raising light and fluffy.We ate it, and DH said that if it cooks the way it's supposed to next time, he'd really like it! Thank heavens he's easy to cook for.
I didn't care for the ingredients from the Allrecipes. Anne, I like the way yours sounds. Should I spray the casserole dish?

I use muffin cups for mine. I spray the tray well and put it into the oven for at least half an hour before I need to use it because it has to be smoking hot. Three-quarters fill the cups and place back in the hot oven- 425F - and don't open the door for at least half an hour.
I use a recipe similar to Cherryfizz, but sometimes I add a third egg for more puff and I always add lots of pepper and some mixed dried herbs to the batter when I make it.

There is such a thing as a Yorkshire Pudding pan. It's like a muffin pan but the openings are fairly shallow - maybe 3/4'. The pan HAS TO BE SMOKING HOT as colleenoz says. My recipe, which is what my English grandmother was using in the early 1900s, is Mrs. Beeton's recipe. Mrs. Beeton wrote a book in 1861 called 'Mrs Beeton's Book of Household Management' and it is the most famous cookbook in British history. It's a hoot to read today!

MRS BEETONS VERSION:

1/2 lb./2 US cups plain/all-purpose flour
1/4 teaspoon salt
2 eggs
1 pt./2-1/2 US cups milk
2 tablespoons dripping [drippings from roast meat]

Sift flour and salt into basin.
Make a well in centre of flour and break egg into this. Add about a gill [5 fl. oz.] of the milk.
Stir gradually, working the flour down from the sides and adding more milk, as required, to make a stiff batter consistency.
Beat well for about 5 min. Add the rest of the milk.
Cover and leave to stand about 30 min. [I let it stand in the fridge]
Put the fat into a Yorkshire pudding tin and heat in oven until hot.
The fat should just be beginning to smoke.
Quickly pour in the batter and put on the top shelf above the meat.
Finish off below the meat on a lower shelf. Or bake at 425 until brown (about 20-25 min.), then 375 about 10-15 min.

You may also pour the batter into muffin pans and cook for about 20-25 mins. total.
Finished product will be puffy and brown on the high parts, rich golden yellow otherwise.
Serve with dinner or as a sweet [dessert] with jam spread on it.
Properly made Yorkshire pudding, served promptly out of the oven with a good gravy, is the eighth wonder of the world.

Here is a link that might be useful: Mrs. Beeton

Lido, how nice that you have that info on your grandmother! And I love the link... I'm going to spend some time there.

Big time cheater here! :~)

Clubhouse makes a great Yorkshire pudding mix.

I've made homemade before and sometimes they're great and sometimes ... uh ... not so much.

Clubhouse turns out great everytime and they taste just like Mom's! (Although my dear late Mom would kill me if she knew I used a mix..)

BJ

I like butter on Yorkshire Pudding, but the right way to eat it is with a little gravy as Lido points out.

An English friend showed me how to make it years ago - she had the oven really smoking hot before she put it in but I can't remember the degree, probably at least 400.

I didn't care for it much to tell you the truth. It was a grease/flour flavor to me, I always wondered if I would have liked it any better with a bit of salt. It wasn't my "thing" but many people really do just love it with a nice roast beef of some kind along with a potato.

I too am a little late respoding here but just had to as roast dinner is my (and my families) favorite meal. Roast dinner is to us roast beef, yorkshire pudding, roast potatoes, gravy and veggies. Some of the veggies can be roasted like carrots, parsnips, onion etc. I personally like brussel sprouts but DH and kids don't. I was born in England and the way we make it is;

Yorkshire pudding

1 C flour
¼ t salt
2 eggs
1 C milk
2 T liquid butter or ½ C drippings

Mix like a pancake. Add to flour, salt, mixed eggs, milk and butter. Grease heavily (1/4") 8 X 8 pan and put in 450 oven till hot, beat mix and pour into pan and put in oven for 20 mins, turn down to 350 for 20 mins

Best meal ever!!

Now I really have to try this. I thought you had to bake the YP in the pan with the roast--where'd I get that idea? Next time we have company that will probably be the menu.

My MIL taught me how to make it years ago. Her recipe is the same as Taiggen's. She cooked it in a smokin' hot cast iron skillet.