This week I made a glorious yorkie pudding. They always tasted great, but were sadly lacking in the puff factor. This time, however, I completely nailed it. Instead of all flat and sad looking this one had all the wonderful hills and valleys of a true Yorkshire pudding.
I think I finally got it figured out between the batter, temperature, drippings (with just a bit of butter to pad it out), and rack placement. It was a delicious accompaniment to a lovely bit of beef that Meryl picked up for our midwinter feast (we have a deal that she picks out the meat and I cook it with all the trimmings).