How Do You Make The Perfect Yorkshire Puds Every Time?
If you have tried your hand at making Yorkshire pudding and it never turns out or it deflates before you even get it out of the oven, you need this recipe! The real secret to getting it right every time is the oven temperature and your use of eggs. If you want your Yorkshire Puds to rise, they need constant and instantaneous heat because the rising occurs from the steam created in the oven. Your oven should always be pre-heated. Do not take your puds out of the oven too quickly because they will deflate. The key is to have them crisp just a bit on the outside so that the eggs and the flour you add have a chance to solidify so as to hold their own shape. Also, your pudding batter needs to be poured in to hot oil in a heated muffin tray. Combine the egg and milk completely with a fork. Do not use a whisk. Then, add as much of the flour using a whisk as to create a pour able batter. Add salt to taste. Place the batter aside. Take the oil and pour in to the muffin tray about 1/5th (approxi
