When you make Yorkshire Pudding, do you bake it in one large pan or make individual ones?

I've always made one large pan but noticed recently that almost every recipe I see calls for using sort of a muffin tin or popover tin to make them. I would also welcome any variations on the usual recipe of 1 c flour, 1 c milk, 2 eggs and salt at room temp then pour into a piping hot pan with butter or drippings.

When you make Yorkshire Pudding, do you bake it in one large pan or make individual ones?
i like them both ways and the yorkies in a tin is not an american thing since americans haven't caught on to how delicious they are. And as far as the recipe goes..."If it aint broke...don't fix it"
Reply:It is traditional in England to use one pan. Purists would say that you should cook your prime rib roast on the oven rack with the pan on the rack underneath to catch the drippings and cook the Yorkie in that pan.





The muffin tin is an American thing, it is actually a popovers.





This is a link to Jamie Oliver's huge Yorkshire Pudding. It uses more egg. But be prepared - they are enormous





http://www.foodnetwork.com/food/recipes/...





I have used a recipe that adds a cup of Gueyer Cheese, it was tasty but didn't rise as much.





Maybe combine the two would work. I think I'll try that next time.





Good luck
Reply:I find they come out better in a large pan always used to do them in muffin trays but large come out better not so soggy on the bottom