Flat Yorkshire puds

[LJo]

I wonder what the science reason is behind Yorkshire puds?

I mean, what kind of chemical reaction lies behind the rising of a Yorkshire pudding? What does the hot oil do to the molecules to make them expand...or whatever it is that makes the puddings rise or not rise? If we knew that, perhaps we could get to the bottom of the problem once and for all...

I wish I'd paid more attention in GCSE Chemistry now.

edited to add:I've found it, Igor, I've found it! The eternal mystery has been solved!!
http://www.waitrose.com/food_drink/wfi/foodissues/campaigns/0502016.asp

 

[madzone]

. And as for heating tin on hob. No.

Delia disagrees

 

[madzone]

madz - I reckon it might be something to do with the eggs, because I always use the same quantities and technique, and I only have about a 50:50 success rate with my Yorkshire puds.

If the recipe was wrong, or I was doing it wrong, why would they be perfect some of the time?

I'll try adding more eggs on sunday and see what happens. I have such mixed results with yorkshire puddings, drives me potty

 

[ViolentPanda]

Delia disagrees

Yeah, but Delia is a director of Norwich City FC, so she's obviously prone to lapses of judgement.

 

[Ms T]

My mum's coming to visit next week. I'll get her definitive, never fails, recipe (she does it all by eye, so I'll have to do some weighing and measuring), and post it up here.

 

[davesgcr]

I always do it by eye -

Get as much air in as you cna by beating - let it stand a good long time - and a water wash seems better than milk - just a touch of the latter.

Just a touch of olive oil in the pans - and masses of heat !

 

[Ms T]

I always do it by eye -

Get as much air in as you cna by beating - let it stand a good long time - and a water wash seems better than milk - just a touch of the latter.

Just a touch of olive oil in the pans - and masses of heat !

Beef dripping or lard is better as it gets much hotter than olive oil.

 

[wtfftw]

I didnt realise there was so much to do with making yorkshire puds!

we just use some recipe off the bbc recipes page.
3 eggs
115g/4oz flour
275ml/½ pint milk
wipe the tin with grease beforehand and we use wholemeal flour I think.

Dont open the door for the first 20mins.

 

[Jazzz]

I increased the number of eggs, beating time and oven temp and viola - perfection!!!

How many violas did you use exactly?

 

[Saffy]

I swears by 1 egg for every 2oz of flour and 50:50 of milk and water.

And your roasting tin so hot it has a blue haze coming off it.

Anyone else here have left over pudding with jam on?

 

[fen_boy]

Yeah, but Delia is a director of Norwich City FC, so she's obviously prone to lapses of judgement.

No, Queen Delia of Norwich is never wrong!!!

 

[The Boy]

are you on your period?

you shouldn't be allowed near yorkshire puds when you're "on"

Same rule applies when making home-made mayonnaise. Or so my family in France tell me