The trick to this classic Yorkshire pudding is to make sure the fat is very hot before adding the batter.
i found the recipe slightly different to how i would do it. i only use plain flour and no salt also the pudding it self should be crispy on top and should be very tall like a bowl. Another thing you should do is eat it cold with jam in. - 29 Sep 2008
easy, quick (not including the standing time) and yes it is traditional thank god so many are not - 29 Sep 2008
Light, airy and absolutely delicious! Got rave reviews from all! Thanks Karen! - 29 Sep 2008