I always fancy the lodger.

 so it was...I remember saying Happy Birthday now 
*Supe's cooking definitely superior to her memory*

Not this one you wont

Ah! Yes!  Reminds me of being a kid and enjoying the Yorkshire Pudding starter so much, that the main part of the main became a struggle. 

See? It's all that raw flour and egg yolk you're inhaling. Aunt Bessie deals with all that gubbins, I just buy, bung in the oven and shove down my gregory peck

I would happily eat Yorkshire pudding for starters (with gravy), main (with bloody beef) and pudding (with golden syrup).

so greasy

Non stick woks are a waste of time.

More expensive - carbon steel one is about £10 from a Chinese supermarket.  Plus the non stick surface will eventually come off rendering it useless.  Plus they don't take kindly to mental kitchen implements in them.

Cheap steel wok, season it properly (a seasoned wok is as non stick as any teflon coated jobby), don't wash it - practically immortal.  Older it gets, more non-stick it gets.  Win.

Well I seem to manage pretty well with 'em.

I don't use a teapot.... but would wash it if I did... and I do wash my roasting tins....

*sits in corner of thread with hands folded*

I have always washed my wok,I have always washed my pans and roasting tins and I will always do so.

So there

I found this:-
"Never wash Yorkshire pudding tins as this spoils the surface of the tins and can prevent puddings from rising. Simply wipe clean with kitchen paper after use."
....in this article:-
http://britishfood.about.com/o...cipes/f/yorkspud.htm

I don't see the logic in that Brisket - what prevents the puds from rising is not using the correct ingredients,not having the tin scalding hot and not beating the batter enough.

The state of the tin is immaterial.

I do not cook with dirty utensils - thats all there is to it and I can assure you my yorkshires always rise.

Ditto

We will be in the clean pots gang

 I do know though that I was always told by my mum that you don't wash a roasting pan.... and that the blacker it is the better it cooks.....  But I just can't buy into it.... in fact I actually line mine with tin foil, so it doesn't get  dirty

I don't use a teapot, but would prolly wash it. And I wash a baking tray that I use for allsorts of stuff that goes in the oven. Mam used to make a big square yorkshire pudd that she cut up into quarters but never washed that. It was black!

Oh god I do too!

I just worry about food poisoning - especially where meat is concerned.

Mine too.

and not leaving the batter in the fridge for at least an hour

My mother in law insists on clearing up the kitchen, when they'd been round here for a meal. She always puts the roasting tins back in the oven, unwashed.

Next day, I'll turn the oven on to heat up and, ten minutes later, the smoke alarm gets angry.