Oh,Dr F, I tried Aunt Bessies and I thought they were really awful, dry and horrible. I also tried Aunt B's roast potatoes. Threw them out. They too tasted terrible. So much easier and better to make your own. xx
My mum used to make the most wonderful Yorkshire puddings but I can honestly say I have never been successful when I've made them. I know why though. I don't let the fat get hot enough. I hate the smell of hot fat in the kitchen.
So I tend to use Sainsbury's frozen ones. The ones you have to cook yourself, not the ready cooked ones. They always come out looking and tasting good.
My mum made yorkshire puddings in hot fat by just dropping a spoonful of batter into it and letting it make it's own shape, they were huge a fluffy and wonderful. Then my grandmother made a large one in a baking pan in the oven and served it on it's own with gravy before the meat and veg, also very fluffy and light. When I married my husband wanted them made in bun trays in the oven, they were small and uniform and not what I had grown up with.
I was also brought up with the big oblong pudding. The joint was hung from a hook in the top of the oven, and the meat juices dripped into the pudding.
It was served with gravy before the meal, some with the meal, and some with syrup or honey after the meal.
I've just made a batch of Yorkshire puds from an egg, some plain flour, seasoning, and mixture of milk and water as my grandma taught me years ago. NB Haven't done this for about 20 years.
Not much effort or cost involved and they were fantastic! The Yorkshire pudding gene is obviously still in there. Eat yer heart out Auntie Bessie!