When we first moved to the US from England 11 years ago we had to change how we made our 'yorkshire puddings' but they can turn out perfectly with just a little adaption of the recipe.
The Trick is in the eggs!! We have our own chickens in fact a few days ago Jam found a huge double yolker which would have been perfect for our 'yorkshires'
Anyway back to our recipe:
4 oz (3/4 cup) All-purpose flour
10 fl oz Milk
2 eggs ( The recipe we used in England only uses 1 however they don't rise here without the extra egg)
pinch of salt and a generous grind of pepper
Vegetable oil - to grease tin
450 F degrees for 20 min - Makes 12 Puddings
Preheat oven to 450 F degrees and heat a drop of oil in each of the 12 wells (mine were muffin tins but I keep them just for yorkshire puddings)
Mix all ingredients well (if you want you can mix it up a little early and refrigerate until use - this does seem to make better puddings)
When the oil is hot carefully pour the mixture equally between the 12 wells.
Cook in a very hot oven for 20 minutes - Do not open the door during the cooking time or they will go flat.
Serve with meat gravy
(goes especially good with Lamb or Beef)
Traditionally in Yorkshire, England (at my Mother in Law's house) you have these as a starter with gravy. The first time I went for Sunday dinner I was a little worried that it was all we were eating! (Not being a Yorkshire lass myself!!)