al wrote:

> My Yorkshire puddings tend to come out a little sunk or bullet like when I
> make them. Was wondering if anyone had any particularly successful recipes
> to suggest? I've just got a double oven, so it will be nice and easy to put
> them in a separate hot oven from the roast now!
>
> P.S. Not looking for any "different" recipes for it, just good 'ol English
> traditional puddings ...

The best one I have used is from the The Berton Family Cookbook

1 cup sifter all purpose flour
1/2 tsp. salt
1 cup milk
3 eggs
1.2 cup drippings from roast or 1/2 cup vegetable oil

1. Put the salt, flour in a bowl of an electric mixer and turn on machine
gradual add milk and then eggs and continue to mix.

2. Chill batter for at least 20 minutes

3. Cover the of an 8 inch square pan with drippings and place in a 425 degree
oven until pan is sizzling hot
( I use a large 12 muffin pan)

4. Remove pan, pour in batter into sizzling pan, reduce oven to 375 and cook
40-50 minutes.