Yorkshire pudding is quite simply batter that’s oven roasted in an oiled tin.
That’s Eggs, Flour and Water.
One of Britain’s most trusted chefs – Delia Smith – has posted her recipe here : but frankly any waffle or pancake mix would work.
My sister in law (who comes from Yorkshire) uses sparkling mineral water, which helps the pudding to rise, but every cook has their own variation. They all tend to agree that the pan should be hot before the batter mix is added and then put into the oven.
It’s also possible to replace the water in the batter mix with beer, ‘Beer Battered Fish and Chips’ is a regular on many pub and restaurant menus.
But back to Yorkshire Pud… Delia’s recipe suggests a single pudding in a large roasting tin (as illustrated), other options include individual puddings cooked in a cake tins – you know the sort of thing a metal tray with individual depressions for making angel cakes.
You can even cheat and buy them part cooked – “Aunt Bessie’s” is the best known brand.
Yorkshire pudding is traditionally eaten with roast beef as part of a ‘Sunday Lunch’ or as the basis of ‘Toad in the Hole’, but more recently Yorkshire Pudding has appeared on pub lunch menus as a separate meal, filled with Liver and Onions, or Chilli con Carne – much as soups can be served in sourdough loaves in the US.