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Given that I'm a Southerner and my in-laws are both from Yorkshire, I'm quite proud of the fact that I can make better Yorkshire pudding than they can (by their own, and the rest of the family's admission).
However, the best I've ever had were at The Ivy - really crisp and light but not airy (if that makes sense?).
Anyhoo - here's my question.
My recipe is as follows:
110 (ish) grams of plain flour
300ml milk
3 eggs
good pinch of salt
Whisk until smooth and a little bit frothy. You can leave the batter in the fridge if needed, but I don't always.
Heat oil in silicone muffin trays until shmokin'.
Pour batter mix into oil until about half full and put back in the oven on full heat - or around 220C.
Now, here's the crunch bit - to turn down, or not to turn down, that is the question.
I've always turned it down to 180-190C after about 15-20 mins, but I'm thinking maybe leave it on full for longer.
The reason for asking is that whilst the puddings have a bit of crunch to them they're not as crispy as I remember them at The Ivy.
Go on then, how do you do yours?
However, the best I've ever had were at The Ivy - really crisp and light but not airy (if that makes sense?).
Anyhoo - here's my question.
My recipe is as follows:
110 (ish) grams of plain flour
300ml milk
3 eggs
good pinch of salt
Whisk until smooth and a little bit frothy. You can leave the batter in the fridge if needed, but I don't always.
Heat oil in silicone muffin trays until shmokin'.
Pour batter mix into oil until about half full and put back in the oven on full heat - or around 220C.
Now, here's the crunch bit - to turn down, or not to turn down, that is the question.
I've always turned it down to 180-190C after about 15-20 mins, but I'm thinking maybe leave it on full for longer.
The reason for asking is that whilst the puddings have a bit of crunch to them they're not as crispy as I remember them at The Ivy.
Go on then, how do you do yours?
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