The science of Yorkshire puddings...

[SinkGirl]

Very useful reading for anyone deciding whether to rest or not to rest (spoiler alert: yes you should 😬)

www.seriouseats.com/2015/12/food-lab-yorkshire-pudding-popover-best-method-science.htmlM

My batter is in the fridge as we speak - let’s hope for some giant risers!

(I realise Yorkshire’s with Christmas dinner is sacrilege to some but my twins will definitely eat them so we are having them!)

Yorkshire girl born and bred.

I'm really not fussed for them. I never, ever, make them.

On the rare occasion we do have them, they're frozen.

Don't like roast spuds either.

My friends and family think I'm weird and I agree 😂

I’m Yorkshire born and bred and have to be honest...frozen are the best option for consistent success

I have been on the hunt for the best recipe for Yorkshires and I think Brian Turner’s are the best. His grandma’s recipe is based in volume of ingredients and not weight. He also adds some vinegar to the batter.

He says to rest the batter for half an hour.

Wait, there are people who don't have Yorkshire's on Christmas dinner? I'm genuinely shocked at that.

I always rest my batter in the fridge and mine are lovely every time.

Pancakes for breakfast

leftover batter in fridge

Goosefat in aga, batter in

Perfect

Ooh the only thing I can consistently cook is a decent Yorkie! Four heaped tbsps plain flour, 1 egg, 4 tbsps each of water and milk, rest for as long as you like. Gets me 6 yorkshires in a cupcake tin. I remember googling ages ago for the best recipe and I think it was a guardian article one... and when I say best recipe, I mean best but also least faff/ingredients

One of my major achievements during lockdown has been to learn how to make knockout Yorkshire Puddings. I use the BBC Good Food recipe. Very simple, and apparently foolproof. They rise to perfection every time. The only issue I have is persuading my daughter that they are not a vegetable option.

I’ve never had Yorkshire’s not rise or go wrong - touch wood! - except the time my oven broke halfway through Christmas dinner. I don’t always rest the batter though. Am giving this guy’s recipe a go this year, his photos have convinced me. Fingers crossed!

Wait, who doesn’t like roast potatoes? How?!

How did everyone’s turn out? I definitely think resting the batter helped!

Here’s mine.

100g plain flour
225ml milk
3 eggs
1/4 tsp of salt and baking powder

Cooked in crisp and dry on 230 degrees.

Bloody lovely

Here are mine. Beautifully risen and crispy. I made the batter about 1 hour before I used it this time, but when I have made them before and they had less time to rest, they still turned out fine.

I used the following recipe: 70g plain flour, 2 eggs, well mixed together. Add 100ml skimmed milk and whisk. I add salt and pepper, and also strain to ensure no lumps.

Mine never fail me...

125g plain flour
Salt and pepper
3 eggs
150ml milk

Rest in fridge. Pop in to hot fat for 18 mins at 220. All good!

My way is by measure only so for example - take a glass tumbler or Pyrex jug ,break in 2 eggs / or however many to suit size required. See how far they come up the glass then then same measure for plain flour , and the same for milk. Add salt & pepper to taste mix together, rest for awhile. Cook in usual way.