FAO Peter

[DeckstarDeluxe]

Watching Countryfile? Most of it covering Yorkshire this week and they show you the Scientific formula for the perfect Yorkshire pud....

If you missed it then catch it on the iplayer.

[Kernow]

Watching Countryfile? Most of it covering Yorkshire this week and they show you the Scientific formula for the perfect Yorkshire pud....

If you missed it then catch it on the iplayer.

It's not Science :confused: , it's Fine Art !! ;) :)

[DeckstarDeluxe]

Well the funny thing is they brought out a huge pud! We are talking the size of a football here.

[Excalibur]

Well the funny thing is they brought out a huge pud! We are talking the size of a football here.

Round here pal, that's an Hors D'Ouevre. ;) :D :D :D :D

[Craig - Dragon Discos]

easy, equal parts egg, flour & milk. or a little extra milk if you like.
one of life's great pleasures!

[DazzyD]

Yes, but the trick is letting the batter stand for a while. And chilled, too, as when chilled batter hits the hot fat it tends to make for super-risers!!

[Craig - Dragon Discos]

And as you also eluded to, make sure the fat/oil is HOT before putting the batter into it. Too many people put the batter into cold fat