Sorry, I don't have the recipe yet but Buggs and Becca promised to post it so I'm just getting ready for it!

Here it is almost a month later, and we are still waiting! LOL C'mon Becca! C'mon Jacqui! I have such a taste for this, how much longer are you going to make me wait!?!?! LOL If it gets much warmer, I'll have to wait til fall to make it. I don't bake in the summer. Hmmmmmm...... could I do in in the grill?

OK here goes, but first you have to forgive me, because I am so used to doing this by eye that I am NOT used to measuring out lol but this is roughly the amounts you need to combine

8 oz plain flour
2 eggs
half a pint of milk and water mixed,
salt and pepper
Its very easy, put a little meat dripping, or oil, into your tins, if you want to make individual ones, which are lovely, you can use a muffin tray they work really well.
Preheat the oven to HOT. about 210 /220 C, put the tins in ( with the oil inside) to heat up.
Meanwhile mix your eggs, flour and fluid with the seasoning, a little like making pancake batter. I would say make it thinnner than american pancake mix, but thicker than crepe mix... see I told you I need to do it by eye lol.
Once the tins are smoking hot pour the batter in and cook for about 20 mins. keep an eye on them, they should RISE and be crispy and golden
Hope that helps, maybe becca can post her recipe
Jacqui

THANK YOU! THANK YOU! THANK YOU! I can't wait to try this!!!

Here is my yorky recipe:

1 cup flour
A pinch of salt

mix them together in one bowl

In another bowl mix well

2 eggs
1 cup milk

pour the flour mix into the mikl mix. beat well
oil the muffin tins, preheat for 5 min in the oven at 450c then pour the batter in bake at that temp for 10- 15 min then turn the oven down to 350c till golden brown and serve imediatly

Dont use olive oil for the tins, it can not be heated at high temps

Jennell- sounds like we might get some Guiness or Beck's and have a Yorkshire bake-off this weekend! Thank you ladies for sharing. I love yorkshire pudding, but could never figure out why mine wouldn't raise. Now I know the secret!

It is on the coolish side today. Think it would be perfect to try one of these recipes. If there were more than two of us, I would make them both for a taste test. Have a lovely roast to put in the oven soon.

BTW, Jennell, 210-220C coverts to 410-428F. I am going to set my stove at about 415-420.

I tried Jacqui's recipe today, I put the batter into 12 cupcake tins. Steve ate three! I think that means it was a success! LOL I was telling him that is can be used with berries and such for a dessert. Now I have to figure out how to make clotted cream.

I waited all winter for the weather to warm up and now I can't wait for another cool day so I can try Becca's recipe! Some folks are never satisfied, are they? LOL Although I am planning on making her Navajo fry bread the first time we grill.

Hi,
There is no-way you can make clotted cream! Unless you've got a cow, frest cream and magic. The closest thing I could find in the US is sweet butter, and then cream it. Perhaps mixing it with some real cream will give you a similar taste and consistancy. I love that stuff. My mother got here yesterday and I fixed her a scone with strawberry jam....then found out she's lactase intollerant...guess I'll have to eat the rest, darn. LOL! Yippie!!!!
Hugs to all.
KimUK

What makes you think that I don't have the cow? LOL And my son claims to be a leprachaun, so the magic isn't a problem either! I have the directions. Just need the time and the inclination. LOL