Quote:
Originally Posted by gemy  Do try one day. Our secret is to make up the pudding earlier in the day and let it sit in the cold fridge. Then when your meat is resting, crank up the temperature to 450 make sure oil in pans you are using is sizzling and pour cold yorkshire into pan. Immediately pop into preheated oven
Finally pray  |
Oil in pans
Gail, use the drippings from the roast beef
Bruce makes perfect Yorkshire puddings (although I don't think anyone can make them as well as my Uncle Horace did), although one day he almost used water instead of milk by mistake. Luckily I caught him before he had a chance to pour the water in the mixing bowl.