In praise of Yorkshire puddings
May 7, 2012 | 3:51 pm
#31
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May 8, 2012 | 3:39 am
#32
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I have a friend who was recently talking about Marks & Spencer's roast beef, gravy, and Yorkshire pudding sandiwch...had not have one, but it sounds tasty.
May 28, 2012 | 7:45 am
#33
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Anyone have a recipe that works at high altitude? The recipe I used at sea level, resulted in hockey pucks in Denver. Additional egg helps with the loft, but the results are understandably not quite right.
May 28, 2012 | 7:30 pm
#34
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Additional egg might not help as much as you think it does. You might want to try any of the following:
- reduce the fat a little
- beat the mixture more than what they say
- use harder flour
These things would allow the gluten to develop a little more, which can allow for the bubble structure to hold better.
Failing that, relocate to Yorkshire.
Jun 4, 2012 | 10:20 am
#35
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I'm not a high altitude cooker, but try making the batter and chilling it for a couple of hours before you bake them? Really hot fat, plus ice cold mixture (and something in the back of my brain tells me the standing itself also helps, but don't have the science to back me up!) should help prevent hockey puckness.