It actually sounds pretty good, Jody, though it would appeal to me more if made with some kind of fat other than beef--maybe pork or duck or even just plain old olive oil. They really like it, though, grease and all.

Report:

I used a recipe that was a sort of average from the Guardian (referred to above), Joy of Cooking (my old edition) and SandyBrit (above).

I combined 1 cup all-purpose flour, 2 large eggs, some s & p, 1/2 cup milk, 1/2 cup sparkling water.
Put in the blender and then in the refrigerator for several hours.

In a 425 F oven I heated an 8" square glass pan with 3 Tablespoons canola oil for about five minutes. When I poured in the batter I did not hear a sizzle, so oil may not have been hot enough.

Baked about 20 minutes. Sides brown and puffed nicely, middle pale and a little doughy and oily, perhaps should have cooked it longer. But mostly the flavor was entirely bland, no doubt because I didn't use meat fat.
It was a little better with some wine sauce on it that went with the roast I was serving, but generally not a success.

Elaine:

Sorry your Yorkshire pudding was not a success. If you decide to have another go I would suggest NOT using a glass dish and bake a bit longer, no opening the oven door to peak. Serve immediately. Secrets of success include hot oven, hot fat (as is smoking hot - my smoke alarm went off when I made our Yorkshire pudding on Christmas Day) and heavy tin pans. My mum had a tin that she only used for Yorkshire Pudding and she would sort of wipe it out after each use (not sure how acceptable that would be today) but she did make the very best Yorkshire Pudding every time. I save up the drippings from bacon in the frig and use that for the drippings and it does add flavour.

Thanks for honestly reporting back.

Sandy

I have to agree with Sandy...no glass ..heavy metal pan..I use either a 3/4 cup muffin tin..which looks horrible but is only used for Yorky or a Le crueset gratin dish..the fat whatever it is, has to SIZZLE, take it out of the oven and put it over a burner so it stays really hot! and 30 minutes is the minimum at 425

I used Louise's recipe in a le'cruset (sp) gratin dish and it was terrific. I hadn't tried to make it in years, and my husband told me it was going to flop because I wasn't making it the way dear old mom always made it. (We put an extra piece of fat in the pan with the beef since our cut of meat was so lean.) It turned out light and crisp and didn't absorb all the fat in the pan. My picky-eater sons (ages 25 and 22) wolfed it down. Thanks to all for the great suggestions!

1st culinary purchase of the new year:
a gratin dish!
Thanks to all, though I am a fairly experienced cook, I clearly have a lot to learn about making YP and blame my lack of success on myself, not at all on the suggestions provided

Any old pan will do. I use standard everyday muffin tins. Makes 10 - 12 Yorkshire 'muffins'.

Put oil/lard/drippings in pan. 2 - 3 tbsps per muffin hole. Put in oven @ 450.

While this is heating, blend other ingredients (as Elaine has above).

When tin is smoking hot (I mean smoking), ladle mixture in. It should sizzle.

Cook for 10 minutes & turn down to 350 for another 10.

Perfect everytime.

Ian

In the house where I had the YP, I don't think the fat was SMOKING hot yet. Could that be why the result seemed so greasy? I don't know whether it is just not to my liking, or was not a well made example of what YP should be. (Could be both.)

I get the impression that some are over-analyzing the importance of Yorkshire pudding, perhaps because of the 'pudding' name . It's not meant to be the stand-out tasty star of the meal. Like bread or mashed potatoes, for example, it's more about complimenting a meat dish like roast beef than garnering goo-gaa praises. If it turns out looking attactive, so much the better - but not necessarily imperative, IMO. Whether baked as the lining of a cake pan and looking somewhat dismal or in large muffin tins and looking more regal makes barely a whit of difference as long as it not doughy, heavy or overly-greasy.

Over-analzying? That's what we planners tend to do around here

For myself, I'm not overanalzying the importance of one side dish, just trying to make it come out appealing and edible. When I cook or bake, if I can't make it well, then I need another recipe, or new suggestions, which we have here.

- wasn't singling you out, Elaine -- just a general impression.

Happy 2004! Have an enjoyable trip.