The Yorkshire Pudding Formula...

Strange stuff the RSC is throwing up recently. First of all, I found this release about gellan (which, in retrospect, I reckon may just be sodium alginate). Then today, I open up the paper to discover this article- crazy, non? Perfect puddings must be "no less than four inches (10 cms) in height", and Dr. John Emsley, the author, says that unless the cook is actually from Yorkshire they just aren't as good- "it's in the blood and instinct of people born and raised there" (guess where he's from!). Interestingly, the quest for the perfect recipe (below) started because an expat in the Rockies couldn't get his puddings to rise. The Society is investigating the effect of pressure on rising. Apparently, this all came about in advance of the RSC's food theme next year. I'm well excited!

The Royal Society of Chemistry Yorkshire Pudding

Tablespoon and a half of plain flour
1 egg
Half milk, half water to make a thin batter
Half a teaspoon of salt

Put flour in a bowl, make a well in the middle, add the egg, stir until the two are combined then start gradually adding the milk and water combining as you go.
Add the liquid until the batter is a smooth and thin consistency.
Stir in half teaspoon of salt and leave to stand for 10 minutes.
Put beef dripping into Yorkshire pudding tins or into one large tin but don't use too much fat.
Put into hot oven until the fat starts to smoke.
Give the batter a final stir and pour into the tin or tins.
Place in hot oven until well risen - should take 10 to 15 minutes.

Always serve as a separate course before the main meal and use the best gravy made from the juices of the roast joint. Yorkshire housewives served Yorkshire pudding before the meal so that they would eat less of the more expensive main course.
NB: When the batter is made it must not be placed in the fridge but be kept at room temperature.

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