Kay from Kaitaia has been on the oily rag website and has a suggestion for those making Yorkshire pudding. The comment is in response to a recipe posted by Fred., “I have this dead simple recipe for Yorkshire pudding. I saw it on TV – it’s so simple that we now make it regularly. I use 2 eggs, 100 ml of skim milk, 100gm of flour, and a pinch of salt. Mix it all up into a thin batter. Place a little cooking oil in the bottom of each recess of a muffin tin, then put into a hot oven, 250 degrees Celsius. Once heated through, take the tin out and quickly pour in the batter. Place in the oven and leave 10-15 minutes until they rise. The trick is to have the tin really hot to start with – and NOT to open the door while they are cooking! We have them with a meat roast – yum!”
Another trick is the thickness of the mix. A thin mix will have tall but thin Yorkshires. Thicker and they will be shorter and fatter.
[We put Kay’s tip to the test, and quite right, the thickness of the mix is important. We think having a slightly thicker mix gives better results. And what better for cold night meals. – Oily Rag Ed’]