I have seen your Yorkshire Pudding recipes and found something missing. My grandparents brought this recipe from Scotland in the early 1900's. The key ingredient you guys are missing is bacon drippings. No other oil is required. I recommend buying some cheap bacon (produces alot of fat)instead of using that old stuff in a jar. It's a night and day difference. Using 9x9 metal or iron pan follow these directions.

Grease bottom of pan with bacon fat. Be generous!

Mix:
2 large eggs
1 cup milk
pinch of salt
2 tablespoons of melted butter
1/4 cup bacon drippings

Bake at 425 for 15 miniutes
Reduce heat to 350 for 15 miniutes
DONT OVERCOOK !!
Pull out of oven and carefully douse surface with LOTS of butter.
Sprinkle salt over surface.

Option - sprinkle 1/4 cup of parmessan cheese over surface and after you've applied butter.

Thats my own addition :)

If you have never made this before keep in mind that Yorkshire Pudding comes out different every time you make it. It should bubble and be light golden in color. If it does not have large 3" bubbles after you pull it out of the oven, you did something wrong.

Well there you have it. An autentic Scottish family secret!

Enjoy!