"Oh Dear" as me auld dad used to say!
No one is wrong of course but:
Yorkshire pudding is singular and should be made in one large (solid enamel) roasting tray. Aunt Bessie's are good but a pale imitation of the real thing.
You can't have the oven too hot and always pour the batter in the tray sat on a hot ring with the fat/dripping smoking, then straight to the oven (not top shelf). don't open the door for at least 20 mins. Remember to save some of the crispy bits to have with golden syrup for afters. |
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By (user no longer on site)
over a year ago
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Having 2 coeliac children that love Yorkshire puddings I have mastered a recipe. Even using regular flour mine turned out like biscuits 
Try this & you'll have the biggest ever, every time. I promise
100g Corn Flour
150ml milk
3 eggs
Happy baking  |
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By (user no longer on site)
over a year ago
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This is probably the best forum post ever.....
People. .put your ingredients quantities and methods here so we can now all be masters of the Yorkshire pudding. .
X |
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