Why can't I make Yorkshire puddings ???

It has to be plain flour and 1 egg to every 2 ounces of flour. Heat the oil very hot and take the batter to the oven to retain the heat. I only use 2 eggs for 4 ounces of flour and they rise all the time!

I sent this recipe to my American friend and it worked for her first time. It never fails. It takes a couple of minutes to prepare, does not need to be made in advance.

Make the batter in a 1 litre kitchen jug so it pours easily into the tin. Crack the eggs in first to avoid flour remaining in the bottom.

For 12 Yorkshire puddings (bun tin size)

3 large eggs, room temp.
100 grams plain flour.
130 mls cold water, NOT milk. (130mils of water weighs 130gms so can be measured on the scales).
Pinch of salt.
Lard for the baking tin (NOT oil, it leaves a sticky residue on the pan over time and causes the puddings to stick).

Place eggs, flour, water and salt into the jug, eggs first. With a table fork, beat for a minute or two until creamy. Do not be concerned if there are some flour lumps in the batter.

Heat the oven to 220℃. Put knobs of lard into each compartment of the cooking pan and place in the oven until melted. Remove the pan and brush the lard up the sides of the compartments with a pastry brush. Return the pan to the oven for a couple of minutes.

Beat the mix again with the fork for about 10 seconds, take pan from the oven and pour the batter into it, lumps and all.

Bake immediately for 25 - 30 mins. Check after 20mins and reduce heat to 200℃ if necessary.

HurdyGurdy I think you're right and it doesn't matter what recipe or method you use, it won't work if the oven isn't hot enough.

As said by many others the oven has to be really hot before the batter goes in, plus the fat has to be sizzling before pouring the batter into the tin, so melt it first in the pre-heated oven. (I often place the tin onto a low gas flame whilst pouring the batter so that the fat remains sizzling, then put it back promptly into the oven). The batter really benefits from resting beforehand, too. I prefer using lard to oil. Delia has a good batter recipe and remember, the flour has to be plain flour, not self raising.

I'm useless with a one egg recipe. Never had the knack. But with more eggs, easy risers!

DD just recommended a gf recipe with more eggs.

my revered mother, who was not from Yorkshire made very fine Yorkshire pudding. no idea how she did it though. sorry, no help. but it was Yorkshire pudding. always singular. it was made in a tray and cut into squares. i have never found anything like it since.
long ago days, and her sharpening the knife on the granite slab in the back yard, and plucking the mint.
wish i'd told her how wondrous it all was. but too stupid to realise it would all be gone so soon. and her.