Re: Yorkshire puddings...:-(
I'm hungry.
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OT- Re: Yorkshire puddings...:-(
Slightly OT but I've switched flours for baking recently and would heartily recommend King Arthur brand all purpose (plain) flour for baking. Much better than the Gold Label brand I was previously using.
Haven't tried Yorkshire puds with KA flour yet but when I do, I'll photograph the results. NC Penguin |
Re: Yorkshire puddings...:-(
Originally Posted by ladyofthelake
Another crucial thing I find necessary is to make the mixture and then leave it to stand for 30 mins before cooking. If I don't do that, they always flop, no matter how hot the oil or oven. Don't know why, it just works for me.
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Re: Yorkshire puddings...:-(
Well, I have lots to play about with now! Won't be making them next Sunday as I have a girlie afternoon watching the Oscars...red carpet onwards...but the Sunday after...plan is:
i) Heat the oven to absolute max ii) Use vegetable oil instead of olive oil iii) Cover up the vent iv) Put the batter in the fridge v) Find a store that does sell Aunt Bessie's! LOL I'll let you know if they rise or flop :D . Lottie |
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