I just did a roast beef dinner
for the boyf, his daughter and her chef boyfriend. He has made Yorkshire puddings twice before.

He asked for my recipe as "he can't get them to rise to that height".
I told him what grandma always told me......you gotta be from Yorkshire and whisper into the batter "Yorkshire love, rise"
( Batshitmentalist is sane for once, Sun 3 Jan 2010, 4:49, 9 replies, latest was 17 years ago)

I have never in my entire life done that or felt the need too.
.
( G/PP 💩💩💩💩💩&#128, Sun 3 Jan 2010, 7:35, Reply)

I find the key is to
not open the oven door for the first 20 minutes.

The other good trick is to separate the eggs and whisk the whites and add the yolks as normal. Then fold in the whisked whites.
( Mrs Entity is in hiding., Sun 3 Jan 2010, 9:08, Reply)

I tend to go with 15 minutes
then do a quick look. From that, I can figure if it's another 2 minutes or another 5 minutes.
I only learned to make Yorkshire puddings 3 years ago, but I'll never forget what gran said :D
( Batshitmentalist is sane for once, Mon 4 Jan 2010, 3:26, Reply)

Aunt Bessie's

( Roota zweeeeeoooooowm, Sun 3 Jan 2010, 9:18, Reply)

Don't use words like that here.
Say cunt all you want, but Aunt Bessies, really.
( Mrs Entity is in hiding., Sun 3 Jan 2010, 13:06, Reply)

As well as the plain use a little self-raising.

(porkylips looks better as the sun goes down., Sun 3 Jan 2010, 11:16, Reply)

Out here,
we have "all purpose" flour, which is a little bit of both. That's why I've never baked here.........it's a tad too confusing
( Batshitmentalist is sane for once, Mon 4 Jan 2010, 3:27, Reply)

Puddings from that place
try making the batter a few hours before you need it and whisk it once an hour with balloon whisk........
(Purpledoris I've got afeckin' job, Sun 3 Jan 2010, 17:19, Reply)

I make it an hour beforehand,
stick it in the fridge, then whisk it again right before I pour the batter in the pan.
( Batshitmentalist is sane for once, Mon 4 Jan 2010, 3:27, Reply)