Wrong topic, I'm sure, but urgent Yorkshire Puddings question

[dippica]

Can I use strong white flour instead of plain white flour???
This was my first venture into the YP making thing and its gone wrong before I even started - only a teaspoon of plain flour left in the house.
Would it be a complete disaster??
Or would self-raising be better - my recipe says don't use sr flour, but...

Yes - but the longer your leave the batter to stand before you use it the better (IMO)

Great, knew I could rely on MN for a quick answer. Thanks, will go for the strong flour and see!!

The longer it stands the more the (Gluten?) flour breaks down

Strong flour will take longer (I guess) to break down

Good luck - I love Yorkshires

Echo KatyMac - leave batter at least half hour before using.

definitely don't use the self raising! they go flat if you do

Well .... they weren't quite right, could have done with a bit more cooking I think, but they did rise nicely, were crispy on top etc, so 8 out of 10 I think. Not bad for a first effort and the wrong flour.
Unlike the beef itself which was so rare it was nearly walking off the plate, so I had to nuke it for a minute or two at the last minute