We generally buy frozen ones now because they're so easy but i fancy having a go at making a great big one with batter mix (dont fancy making my own batter mix)

Anyone still making their own or is it just a crap waste of time?

Yes, Yorkies are definitely one thing you can't get near a decent pre-made equivalent.

I only ever make them and you'll kick yourself for not knowing how to make such a simple recipe.
Take a normally sized cup and fill it with plain flour then put in blender. Fill cup with full fat milk then pour into blender. Take one large egg and add to blender. Add a pinch of salt.
Blend until a smooth consistency is reached.
That's your basic batter recipe.
The trick is to add the batter to a really hot tray filled with hot oil then straight into the oven.
Works every time

Yes, i follow Gary Rhodes Recipe i make a huge batch and freeze half,his yorkies are fab

Pre made yorkies are awful.
I always make my own using 150g plain flour, pinch salt, 2 eggs and half pint milk.

Do people still have a bit of Yorkshire pudding with gravy for their starter and a bit of Yorkshire pudding with syrup for afters when having their Sunday roast?

I use a nigella recipe where she makes one giant one, it's really easy and good!

We do the starter at my inlaws

I'm originally from Yorkshire and there we never had yorkshire pud on same plate as the rest - it was always starter with gravy or pudding with jam - so you're really talking tradition now

but the rest of the world have it with their main and we do too now - although my wife (whos never been to yorkshire) likes to save some for afters with jam on

thats really why i want to make one those great big ones that you just carve a piece off

I have to have manufactured Yorkshires as I'm allergic to egg, for whatever reason they don't give me any trouble whereas home made do. Supermarket own brand, cheap knock off etc Yorkshires are always the same, really hard and chewy - nothing like a Yorkshire. However Aunt Bessie's are great, love them.

Huge Yorkshires are out of the question as the fleshly middle isn't cooked enough to make it safe for me.

Allergy to only raw egg? Wtf?

Yes...

I never buy Yorkshires, or batter mix.

I've been honoured and been given the recipe from my step-grandmother (Sheffield born and bred), my step dad has used it forever and it's never failed us.

2 heaped tblspoons plain flour
1 lg egg
pinch salt
MIX
2 tblspoons milk
BEAT TONS OF AIR IN
Add 5 tblspoons water.
MIX (don't have to beat it but you can if you're desperate to)

Tiny bits of lard in 9 small yorkie holes.

Make sure fat is hot and keep them in for 20 or so mins at very high heat.

I never buy them! They're so easy to make, 3oz plain flour, 1egg, splash of milk and water, salt and pepper. Gives me 4 big yorkshires, two for OH, one for me and one for the dog I always cook them in beef dripping too.

No. Never had Yorkies for pudding, although I know they do in Yorkshire.

My sister has that too - its mainly things with egg whites not properly cooked get her and her face all swells up!

Here's a tip: Make the batter half an hour before you need it and leave it to rest. This causes the flour to properly soak into the liquid.

I'm a rubbish cook. I only made my first roast dinner this year (I've done a 2nd once since though ) but I made my own yorkshire puddings, and it was dead easy. I would never buy them again, I'd make them in advance and freeze my own if necessary.
Sieve sieve sieve the flour. I also used some of the juice from the beef to start off the puddings, with a bit of oil to top it up.

I always make my own in a 12 hole muffin tin, have what we need for dinner and then freeze the rest.

Not Yorkshire puddings as I'm not that fussed on them with a roast, but i sometimes make toad-in-the-hole. basicly the same thing only the sausages seems to give the batter a bit more flavour.

We have jam and extra thick fresh cream in ours lol Best pudding ever!

Always make our own, and never have an issue - use Brian Turner's 'recipe'

Equal volumes flour, egg and liquid (try 50/50 milk & fizzy water for a laugh). Pinch of salt and pepper. Whisk, leave to stand. Don't even need to sieve the flour

Oil in the tins for a good 20-30 minutes before hand. Pour in the batter and cook til done.

What could be simpler

I never weigh anything i just chuck some flour in a bowl add 2 eggs then milk to the right consistancy perfect every time !!

Mmmmmmmm....I also like golden syrup and cream on mine...

My mum used to make wonderful Yorkshires but I think we have both forgotten about them. M&S ones are nice, and I always have a giant one with my beef at the Toby Carvery.