are a complete winner! They are lovely to eat on their own too, as they are nice and light – not greasy at all. They hold their shape very well, and so good you can eat them just like that without any meat or gravy. I don’t add any herbs to the batter but I am sure you can if you wish to. I could never make Yorkshire puddings well until one day I was chatting with a chef from Australia who was working here in the UK, and he told me how easy they are to make. I have never looked back.
As far as I’m concerned, roast beef should always be served with Yorkshire Puddings – if I served roast beef with out them, I don’t think Hubby would be very happy. I sometimes make giant Yorkshire Puddings then fill them with medium rare beef and horseradish – then pour gravy over the top – unbeatable!
Yorkshire puddings are also used as ‘Toad in the Hole’, where sausages are cooked and added to the Yorkshire pudding batter, then served with onion gravy. You don’t see this so much today, traditionally they used to cook this pudding in a large, shallow roasting tin. I never knew why they call it a pudding when it is not a pudding at all. I was told by my mother-in law that in the old days they used Yorkshire pudding as a substitute for meat, during hard times and not everyone could afford beef.
Let’s see how it is made: