Sorry, but I just had to let you know : ) I am a Yorkshire lass for sure now!!
I made a few alterations to my previous attempt and hey presto, lovely, well risen Yorkshire puds!
The alterations I made were to wait a little longer until the oil in the tin was r e a l l y hot and also the tin I used this time was a m u f f i n tin which was a lot deeper than the previous one.
I am so pleased I have found a way to make great looking puds, but more importantly, puds that taste lovely too! I think my Nan must have been looking down on me : )
Have a great week ahead.
I was born in Yorkshire, I live in Yorkshire, I am Yorkshire through and through, so why oh why can I not make Yorkshire Puddings that rise and look pretty?
I tried again tonight. I appeared calm, I was not about to let the batter know I felt nervous. Everything was going great…the batter was smooth, the pudding tray was hot. I poured in the mixture, it sizzled and I smelled victory! I looked through the glass in the oven, they were rising…yes!! Then they didn’t rise any more, they just stayed there and turned golden brown. Victory ebbed away.
But, I w i l l n o t b e b e a t e n! I will conquer the great Y o r k s h i r e P u d d i n g! I must for I am from Yorkshire!!
Questions need answering here:
Did I have the fat hot enough in the tin? – I think so.
Was the batter mixed correctly? – I did what the Be-Ro cook book said.
Should all Yorkshire people be able to make Yorkshire Puddings? Erm…not sure about that one!
My Nan made a m a z i n g Yorkshire Puds, I wish she had told me her secret! But, I will not be deterred, because even though the ones I made today looked a little like they had been stamped on, they did taste great, so that’s half the battle!
Here’s the Be-Ro recipe if you fancy making some, however, if they look better than mine I don’t want to know…only kidding!
Have a great week ahead!