My wife is a Yorkshire lass and when we go up North, Mel's mum always serves them the Yorkshire way - puddings first with gravy as a starter, never with the dinner! It took some getting used to but now I am a convert!
Serves : 6 Prep/Cooking Time : 45 mins + rest time
Tip : I like my puddings a little heavy in texture but if you want them lighter, use just 3 large eggs instead rather than a cup or mugful.
Take a cup or mug, fill it with flour, then tip the flour into a bowl, making a well in the middle.
Go back to your mug, add your eggs, then pour these into the flour, mixing with a nylon or metal balloon whisk or hand held mixer. Add a pinch of salt.
Beat until well mixed and when combined, take your mug again and fill with either the milk or milk/water combination then slowly whisk this in to the flour and egg mixture until you have a smooth batter. Cover and place in the fridge for a least 1 hour.
When ready to use, beat the mixture up again (to get plenty of air into it) and put aside
Using a 6 hole muffin tin or a 12 hole Yorkshire Pudding tin, place small slither of lard into each hole and place in a preheated oven at 230°C until smoking hot
Remove the tins quickly from the oven and pour the pudding batter into the tin and return to the oven as quickly as possible. The batter should sizzle when you do this
Cook until the puddings are golden brown and have risen, for about 15-19 mins. Take care not to open the oven door at all once the puddings are in as this may cause the puddings to deflate.
Serve with lashings of lovely gravy!