Returning to this thread to discuss Yorkshires a bit more ... in particular whether or not we leave the batter to stand ...
Yesterday I made Roast beef and Yorkshire puddings ... as it was just for the two of us the beef was a piece of Corner Rump cooked rare to 55C then rested ... then the potatoes were roasted in the roasting tin with the beef dripping ... they were wonderful.
I made just enough Yorkshire pudding batter for three small puds to be baked in this tin
I put the egg in the tin to show the size of the depressions ... I made the batter with plain flour, pinch of salt, 1FR egg, skimmed milk and water ... I couldn't give amounts as I always add the ingredients 'by eye'.
As you can see I made the batter before I put the beef in the oven, so it stood for over an hour while the beef cooked. The pudding tin went into the oven to heat up with some dripping while the potatoes were roasting, and when they were nearly done I poured the batter into the scalding hot dripping. After about 15 minutes ...
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh