I’ve nailed these 4 or 5 times in a row now, so after about 50 years of trying, I think I’ve found my mojo.

  • BC_viper@lemmy.world
    9·
    11 days ago

    I switched to tallow. That made a 100% improvement in my puddings. Use bacon grease when I can. But during winter the puddings flow freely and my bacon doesnt keep up.

  • Deacon@lemmy.world
    4·
    11 days ago

    Brits get a lot of flak for their cuisine, but Yorkshire pudding is a devine creation.

    • slothrop @lemmy.caOPEnglish
      2·
      10 days ago

      Pretty much this, but if you ignore their life story - follow this recipe, the key being to leave the batter in the fridge for at least 12 hours, up to three days. These were about 26 hours. Also, lightly spray the muffin tin (I used canola oil), and lacking any substantial drippings, I use a fingertip’s worth of crisco in each tin.

      recipe

      cheers,

  • agentTeiko@piefed.socialEnglish
    2·
    11 days ago

    I like any kind of Yorkshire pudding but classic pan Yorkshire Pudding filled with stew is great. I have also have filled with chili but I get dirty looks from my mother.