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Yorkshire pudding batter- we get to the batter bit. There are various opinions here as to the best method for beating the mixture. The bowl is tilted slightly, to allow the spoon to be beat the liquid in a circular scooping motion. The idea is to beat air into the mixture, at the same time smoothing it against the side of the bowl. When small bubbles cover the surface of the liquid, it is probably enough beating. Allow the mixture to stand for at least one hour. This lets the flour absorb the liquid.
In the meantime, prepare the baking tins or pans. For an individual pudding per person, as a separate course, an 8" or 9" cake tin is a good size.
 for individual puds Another possibility is a larger size roasting tin or some trays of muffin tins. We normally have 8" cake tins - one for each person, and a pan of muffin moulds to have with the main course. The oven should be preheated to 200C or 425F. Fry an onion in olive oil or similar, sufficient for both the puds and the gravy, until golden brown.
This gives a great flavor - almost as good as beef dripping - (trade secret#1 don't tell anyone!) Add some to the trays, enough to cover maybe a quarter of the base. Next - we cook 'em! IN THIS SECTION -
yorkshire pudding intro
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