Because of the substantial egg presence in the Yorkshire pudding recipe, it lends itself to filling with roasted meats, stews ...

Yorkshire puddings were originally meant to be served as an appetizer. In the days when meat was very expensive, they played an important role in filling up hungry working Brits before the main ...

you have the perfect delicious super-sized Yorkshire puddings, ready to be filled with roast beef, potatoes, drowned in gravy and enjoyed.

Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling. Heat the oil in a lidded frying pan ...

Squeeze the filling from one sausage and place it ... gently and avoid checking the food for 30 minutes, or until the Yorkshire puddings are puffed up and golden brown. While the puddings cook ...

Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time. After 20 minutes, open the door ...