I can't belive it, after hundreds of Yorkshiore puddings from various recipes (you did me dirty James Martin) the best one was - the one I was using already!!! BUT I was getting it wrong in the oven. The fan was flattening my puddings and the temp was burning the tops. Here is my final recipe and method. I used flat muffin tins (about 10cm each).
Ingredients
Beef dripping
EQUAL PARTS - in bulk, not weight:
Eggs
Plain Flour
Whole Milk
Pinch of salt
Measure out the flour, eggs and milk in a measuring jug in that order. I say that because if you do the wet ingredients first the flour gets stuck to the sides. I generally go for up to the 200ml mark on the jug for each ingredient, so 600ml of batter in total. .
Method
Add the batter ingredients to a mixer or whisk until combined and bubbly.
Leave to rest in the fridge for at least 30 mins (ideally overnight).
Take your batter out 30 mins before cooking to get to room temp.
Heat your oven to very high (220C - NOT FAN)
Add a teaspoon of beef dripping to each tin and put on the top shelf of the oven for 5 - 10 mins.
Whisk a pinch of salt into the batter.
Pour batter into each cup about 1/2 full.
Place in the oven for 15 minutes.
Turn the oven temp down to 190C and continue cooking until golden and crispy on the bottom.
I make them in advance of the rest of the roast for ease and oven space and just pop them back into the tin to reheat for 5 mins before serving.
You can freeze them (just like Aunt Bessie does) so it's fine to make too many. To reheat just stick them in from frozen for 5-7 mins.
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