For Ro J regarding her Yorkshire Pudding

European flour is a finer texture than our American flour. If you are using your original recipe this could be the reason for the heavy Yorkies. Make certain your measurements are correct to American standards and it may have to be trail and error with the amounts of flour before you hit on it.

This is the recipe I use for Yorkshire Pudding. To me this is the simplest procedure and no fail all the time. Batter can be made ahead and left on the counter as the roast finishes cooking. Once you know the level of the eggs in the cup, the flour and milk are measured to the same level.

Yorkshire Pudding

4 large eggs, I measure them in a glass measuring cup. Easy to view.
Equal quantity of milk to eggs
Equal quantity of flour to eggs
Pinch of salt
2-3 tbs beef drippings (oil can also be used)

Preheat the oven to 450 degrees.

Pour the eggs and milk (same measurement as eggs) into a large mixing bowl and add the pinch of salt. Whisk thoroughly or use a hand beater. Let mix stand for 10 minutes.

Gradually sift the same volume of flour (as the eggs were in the measuring cup) into the milk and egg mixture, again using a hand beater or whisk to create a lump free batter resembling thick cream. If you get lumps (I never have) you can strain the mixture.

Leave the batter to rest on the kitchen counter for a minimum of 30 minutes, longer if possible - up to several hours.

Place about 1/2 tsp of drippings into each well of a Yorkshire pudding tin or 12-hole muffin tin and heat in the oven until the fat is smoking.

Give the batter another good whisk adding an additional 2 tbs of cold water. Pour batter about 1/3 the way up in each well of yorkie or muffin tin and return tin quickly to the oven.

Let the batter cook until golden brown (about) 20 minutes. This can be done while the roast is resting before slicing.
They are a picture when they are done and if (on the slim chance any are left) they are wonderful as a snack with butter and jam.
Judy/Buffalo