Yorkshire Pudding
I've nailed these 4 or 5 times in a row now, so after about 50 years of trying, I think I've found my mojo.
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8 replies
@slothrop it's the most energetic kind of bakery
Looks amazing. Any tips?
Pretty much this, but if you ignore their life story - follow this recipe, the key being to leave the batter in the fridge for at least 12 hours, up to three days. These were about 26 hours. Also, lightly spray the muffin tin (I used canola oil), and lacking any substantial drippings, I use a fingertip's worth of crisco in each tin.
recipe
cheers,
if you've nailed the yorkshire pudding you can move on to toad in the hole
I switched to tallow. That made a 100% improvement in my puddings. Use bacon grease when I can. But during winter the puddings flow freely and my bacon doesnt keep up.
I like any kind of Yorkshire pudding but classic pan Yorkshire Pudding filled with stew is great. I have also have filled with chili but I get dirty looks from my mother.
Brits get a lot of flak for their cuisine, but Yorkshire pudding is a devine creation.
Those look amazing!