HI
thanks for the links, and to Sandy for sharing her own version

KS452
My Martha bias is that the recipes she provides do not always produce the best results, imo. Sometimes yes, sometimes not. You're right the fact that another chef provided the YP recipe for her gives me greater confidence. I admire Martha for other talents more than her cooking, but let's not divert this topic.

The epicurious recipes look good too.

cd, you can't substitute beef broth for beef drippings, it's the fat that is needed, not liquid. So I'm told that if you don't have beef drippings (fat), use olive oil or even another animal fat like lard that can take high temps. I might even try chicken fat. I wouldn't use lamb fat because it has such a strong flavor. Not butter, it will burn and give an off-taste. The oils won't have as much meaty flavor as the bad-for-us fats.

thanks all

Just a follow-up. Our Steak and Mushroom Pie (no kidney and did not use anything to substitute)was wonderful!!! Used Delia's recipe. Made the small indiviual pies and ate two!

I agree with SandyBrit (of course!), just make sure your baking "vessel", (a cast-iron pan is nice, but I really like BIG muffin tins) is really HOT HOT before you put in the batter. I think they are more tender if you make the batter ahead of time, like hours ahead of time. I've been known to roast a roast beef or chuck sometime earlier and keep the drippings in the fridge, just to get extra drippings for the Yorkie...I don't want to take the gravy makings from the meat the day of a holiday...

My recipe which I have been using for over 40 years is similar to Sandybrit's. "Remove cooked roast from oven and raise oven temperature to 375. Pour about l 1/2 tablespoons of drippings from roast or melted fat into muffin tins. (3" diameter). Heat in oven until fat is hot. Add enough chilled batter to half-fill each tin. Bake 30 minutes at 375. Batter - Beat 2 eggs, add 1 cup milk. Add 1 cup sifted flour and 1/2 teaspoon salt and beat well. Chill batter 1 hour in refrigerator before using. 8 servings."

Hi
Living in North Yorkshire I have read this thread with interest. In the shops round here, and in the pubs, you can buy huge Yorkshire puddings filled with a variety of fillings - diced sausgaes, veg, onions, gravy etc.
The traditional way to eat them here is to have a slab (they are tradiationally cooked in a large rectangle tin) BEFORE you eat your Sunday roast. This takes the edge off your appetite so you won't want so much meat (from the old days when meat was very expensive). My dad used to like any left over pudding served cold with jam!
As for liver, fry it with onions but don't add it to steak (shudder).

Hi Morgana
I note that Delia Smith's recipe on her website calls for a rectangular tin, but it doesn't correspond in size to anything I own here in the US
So muffin tins will be the way I go, I think

The family where I usually get invited for Christmas always has Yorkshire pudding. I don't know whether they make it well, because I've never had it elsewhere. I eat a little of it, and I have to overcome my imagination to eat eat and I don't especially like it. Maybe I just have a little trouble getting over mild revulsion about the beef grease ingredient. It's not that I don't like fat; unfortunately, I do. I wonder whether it would be good made with pork, duck or goose fat instead of beef fat. I realize pork fat is just as unhealthy, but I like it better. I would probably like an olive oil version, and it would be much easier to digest.

I meant "...to eat it...," not "...to eat eat...."

Hi again
To be honest, when I make Yorkshire's I just use some sunflower oil to grease the tin (vegetarian son!) and it still tastes fine. The secret is in the batter and in cooking at a high temp so it is crisp on the outside but light and fluffy inside. Sounds easy doesn't it? Lol.

Elaine , her website recipe calls for an 11x7 pan, but in her cookbook, she also says you can use a largish gratin dish, about 10x8, if you have one of those. That is what I use because , if I want I can serve from it.

I only have 1 .. 3/4 cup muffin tin for 6, so I'm doing that plus a gratin dish for seconds.

I made a batch the other night and the muffin tins took the same length of time as the pan.

Had it with Spiced Braised lamb shanks cooked in banyuls wine, and God was it good! Used olive oil in the tin and skimmed just a little fat and juices from the sauce and added about 1/2 tsp of that to each pan! YUM!

I've needed a gratin dish for years, should have put it on my gift list this year
Or I'll finally get one, it's not like I don't have too many one-use cooking tools already! I own a pudding basin bought just for figgy puddings.

Here's an article on the subject, with recipes, by Nigel Slater:

http://shopping.guardian.co.uk/food/...080789,00.html

Thanks for the link to the Guardian

can anyone convert for me 110 grams of plain flour into either ounces of weight,
or ounces/cups/ml by volume?
I have a measuring cup that has both volume ounces and mls.

I did the conversion research myself.

For anyone who wants to try the first Guardian recipe from the link provided
(similar to SandyBrit's and Louise's, except it calls for sparkling water in addition to milk) here are the conversions

110g plain (all purpose) flour is approx equal to 4.4 weight oz or by volume, 1 cup plus 1.5 Tablespoons

150 ml milk or water =5 fluid oz or 10 T

220 C oven =428degrees F (essentially identical to SandyBrit's temperature, higher than Louise's)

110 gm is 4 oz by weight

I like NIgel's first recipe with the combo of milk and water..that is also what delia uses. All milk does make it considerably heavier and doughier in the middle..that was the main reason I switched from Jame's beard's recipe.

Well, Elaine, how did the Yorkshire pudding turn out? Ours was quite good -- "... lighter than the clouds a-floatin' o'er Beverly" as Grams said.

I'm making it tomorrow evening, will report

I had it yesterday at some friends' house where I usually have Christmas dinner. They love it. I can barely stand it. As usual, I took one small chunk and took a few little nibbles out of it, then hoped that the remainder would be unnoticed under the scraps of the meal. It's very greasy and heavy. Maybe they don't make it properly.

I think you are most probably right, carol...It should definitely not be greasy and not heavy..just moist in the middle parts and the puffed up parts are crisp and delicious!