Yorkshire puddings is a Great British tradition, they never measured ingredients, always can put right amounts of ingredients. We always have roast beef on Sunday, lamb, pork, chicken or turkey and it has always be a good choice with Yorkshire puddings.

Traditional Yorkshire puddings filling a bowl with onion gravy before the meat, of course, were served in households that can not use too much meat, but could as far as I can remember part of Yorkshire's main course.

Although originating in Yorkshire they are popular all over the country and even the world. There are few places you can not find the words for "Traditional Yorkshire lunch dinner on Sunday' offered. The traditional British Sunday dinner always includes Yorkshire pudding as part of the meal.

Although I have my own Yorkshire pudding cooked, frozen or uncooked versions done quite easily accessible and they taste almost as good as the restaurant. You can also mix the dough in powder form, where you only need milk or water, not quite as well need add my opinion.

Yorkshire Pudding Recipe

This is the recipe I use a traditional recipe, pour the batter for pancakes and Yorkshire pudding can be used.

4 oz (100g) flour
1 medium egg
A pinch of salt
? pint (280ml) milk (or a mixture of milk and water)
2 oz (50 g) lard / tablespoons fat or oil 2 - as a healthier alternative I use vegetable oil or sunflower oil, or you can leave the fat of meat.

Flour and salt in a bowl and a hollow middle. Drop the egg into the hollow and stir with a wooden spoon. Add milk (and water) gradually, stirring constantly over time, until flour hours add the remaining liquid and beat well. The end result should be a consistency similar to cream.

Melt the fat in the pan until spitting hot. Then a large tin square, rectangular, round or small tins or loaf pan. If the fat is hot enough to make dough that half filling small tins, patty tins or bun tins is. Bake at 450F, 230C or 8 gas level High doses for about 30 minutes, small tins or bread doses of 15 to 20 minutes.

When cooked they should be puffed, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drips onto the Yorkshire puddings while cooking.

A popular addition to menus in recent years in restaurants, cafes and bars is a king-size or giant Yorkshire pudding with onion gravy or meat, vegetables and sauce concoction filled. This dish is served as a separate course emulating the original charge of course.

You can even buy delicious smaller Yorkshire puddings filled with steak in a large chain stores, rather like a traditional steak and kidney pudding, but made with batter mix.

Another popular meal made from Yorkshire pudding batter is Toad in the Hole. This is a delicious meal cooked sausages at low cost in the dough. An alternative is to use it with lamb chops.