"aem" > wrote in message
...
> Thinking about Christmas dinner. Some form of rib roast appeals, as
> we eat so much less beef than we used to that it has become more of a
> treat to have a roast or a steak. To make it more festive and
> traditional I'd like to make Yorkshire pudding, which somehow I've
> managed never to try before. Are there any particular tips or traps I
> need to know about? -aem
>

In my experience there are 2 things.. rest the batter before baking and be
sure the oil(or drippings .. I use oil) is very hot. These occur naturally
in my kitchen as I never think to heat the oil while mixing the batter so it
rests while the oil heats. Turns out fabulously every time.

Debbie