Mele Kalikimaka..............................…!

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Hey!
I find no matter which recipe you read for Yorkshire Puddings that you always need to double the amount of eggs at least. This helps the batter rise more and set better so you get bigger lighter puddings!
Also (just in case, I don't mean to state the obvious!)... use plain flour in the batter and full milk. And don't add any oil or fat to the batter. And make sue the oil in your pan is piping hot before you add the batter to the pan... it should fizzle as you pour it in (:
hope that helps!
=^..^=

My mum taught me lol and she makes the BEST Yorshire (:

I always fly in to yorkshire to make my yorkshire pudding, it just tastes better that way.

I'm rich.