I have a job on tomorrow night and I have been very blase about my inherent atptitude to make them perfectly.
So that I don't end up with egg on my arse flat on my face may I concur that the golden rules are:
a) have fat smoking hot before batter goes in
b) use reliable tins that are well seasoned
c) poke them on the side with a sharp knife so they don't go soggy
AOB, please?
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Food/recipes
Yorkshire Puddings - the golden rules are...
67 replies
suzywong · 13/07/2007 14:48
OP posts:
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