Yorkshire Pudding

[@NancisBakeShoppe]

A copy of the Yorkshire pudding recipe is available in the description.

[@andywakey]

A few tips from a Yorkshire man. They should have been cooked for another 15 minutes. Also ratios for the batter are equal volumes of eggs, milk and flour so measure out your eggs into cup ratio, then match it with the same cup ratio of milk and flour. Your batter is clearly too loose from using more liquid to flour ratio. The pan needs to be smoking hot, 5 minutes in the oven at the highest temperature will do it, then when you return the pan reduce the temperature to 400f to prevent burning. Don't rest your batter in the refridgerator, do it at room temperature, otherwise it cools down your hot pan too much. The hotter the pan, the more they rise. Hope this helps for your son's party 🙂

[@NancisBakeShoppe]

Thank you, I'll try it.

[@vickytaylor9155]

As a British person, they are not cooked enough. They should be really golden and very crispy and not sink. If they sink they are uncooked. They need about 30-45 minutes. Think the colour of battered fish or a crispy brown roast potato.

[@NancisBakeShoppe]

Thank you, I'll try cooking them longer.