For all those fellow forumers reading this, you are very very lucky.
Today is the day that I'm really and truly going to share the absolute, the very best, the number 1 in the world, recipe for...................
YORKSHIRE PUDDING

Make no mistake this is the one. My wife adores it, even to eat cold the next day she says is wonderful.
I have tried out so many recipes and can say after all my efforts this is 'the special one'.

It's not an original from Terpe's kitchen, it's actually based on a recipe from Brian Turner (one of my cooking hero's along with Rick Stein and Keith Floyd)

Please try it, the cost is so small for so much ecstasy.
By the way most everything is measured by volume ... not by weight (Brian Turner methodology)
Sifting the flour is important, don't try any shortcuts.

Here goes:-

Ingredients
1 'measure' plain flour
One pinch of salt
1 'measure' of eggs
1 'measure' milk
1 tblsp malt vinegar
120 g beef dripping, for cooking


Method

Set the oven to 200°C/Gas 6.

Make the batter.....sift the flour and salt into a large bowl.

Add the eggs and beat with half the milk. Make sure there are absolutely NO lumps.

Add the remainder of the milk and the vinegar, and allow to stand. I have no idea what the vinegar does, but hey, don't fix it if aint broke.

Put the beef dripping into your favourite yorkshire pudding making tin and put in the preheated oven (at 200°C/Gas 6) until the dripping is smoking hot.

Whisk the batter mix.

Quickly pour the batter mix into the tin and put into the oven.

Cook for about 20 minutes (just check it) . Serve immediately.

Heaven.