Yorkshire Puds a La James Martin
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I used to be able to make lovely yorkies but it's been a good 20 years since the last time...flat as pancakes. I always used 1 egg, flour and milk.
Yesterday I watched JM make them with 8 (!!!!!!) eggs, 8 ozs flour, seasoning and a pint of whole milk. After mixing he left in fridge overnight, covered in cling film and next day it looked like dishwater! He mixed it up again, poured into smoking hot patty pans (using beef dripping or lard) and cooked for nearly an hour. They looked incredible.
As I am having a roast today I thought of it but as I have no lard or whole milk will have to try another day!
When I do a roast the yorkie is the one thing I cheat with. Mine come out ok then go flat
Yep I never bothered again once I could get them from aunt Bessie! I am going to try these though and although back in the day they were a fill you up starter, I like them after dinner with jam on!
I have been making quiche for years but picked up a few good tips from JM on this too. One of them being to use flour on the greasepoof paper when you blind bake the pastry case. I had always used baking beans but they often embed into the pastry due to their weight, it then spoils the pastry when removed.
I only make Yorkshire puds from scratch on special occasions ie Christmas or odd time we make a toad in hole. Iv only ever used Mary Berry recipe to make them & they always come out 
. Key to good puds in making sure oil is red hot.
Never heard of anyone putting jam on Yorkshire puds mind Lynibis. Why would you want to ruin a perfectly fab pud doing that? 
Lol, there were always some left over and it is just like a puffy pancake really, same ingredients. I will have to wait until someone comes to dinner before trying them out as I can't be bothered just for me!
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