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Originally Posted by Harrysmum  Nope, no Yorkshire puds.....we're on a very strict diet as you can tell....
Now, where did I put that clotted cream....oh yes, it's underneath the sugar...    xx |
LOL so do tell me, do you do your YOrkshire Puds in the roasting pan, or in individual muffin tins?
Also I have had better success with lightness of the puds and height of them, not preparing the pud ahead of time and putting in the fridge until it is time to cook. Instead I have taken to whipping up the pud just before or an hour before I place in the oven. Also I found good results with separating the egg yolks from the whites, and whipping up the whites and folding into the batter last minute.
Any tricks on the puds you can share?