The trick is to make sure your pudding tins and fat (either lard or
vegetable oil) are really hot, then pour batter into tins and return to oven
as soon as possible.
I use the following recipe:
1 cup of plain flour
pinch of salt and white pepper
2 eggs
1/2 pint of milk

Seive flour into a bowl with salt and pepper, make a well in center and add
eggs, beat with either a fork or hand mixer. Add milk a little at a time to
create a smooth batter. leave to stand for half an hour or so, then whisk
again just before cooking.
hope this helps
Sarah (Yorkshire UK)
"al" > wrote in message
k...
> 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 ...
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