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Yorkshire puddings...:-(

Yorkshire puddings...:-(

Old Feb 21st 2005, 1:27 pm
  #16  
 
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Default Re: Yorkshire puddings...:-(

I'm hungry.
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Old Feb 21st 2005, 1:48 pm
  #17  
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Default 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.




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Old Feb 21st 2005, 2:09 pm
  #18  
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Default 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.
That's for the gluten in the flour to start reacting with the liquid.
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Old Feb 21st 2005, 3:18 pm
  #19  
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Default 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 .

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