“Try whisking 4 eggs with 300ml (1 1/4 cups) milk and a good pinch of salt until thoroughly combined and slightly frothy. Leave this mixture to stand for 15 minutes then whisk in 250g (1 2/3 cups) ...

Yorkshire pudding has ventured into sweeter territory in recent years. Some modern interpretations fill the puffy batter with fruits or custard for a dessert version, blending the traditional with ...

We talk, of course, of Yorkshire puddings. Or perhaps we mean popovers? While on the face of things these two doughy dishes seem awfully similar, for those with a keen eye, they're actually quite ...

Recipe. Yorkshire pudding. Makes 12 in large cup muffin tins, 24 in small cup muffin tins, 2 8- inch pans or 3 6-inch pans. 4 large eggs (200 grams) ...

Yorkshire pudding is not a creamy, custard dessert but more of a popover. But the batter is almost identical for both. Yorkshire pudding originally came out of the desire to capture the delicious ...

Yorkshire puddings were originally made by tipping the batter into the fat around the roasting meat but progressed over the years to be given their own square dish.