Poll: Yorkshire Puddings

[robfosters]

cold, freshly made, yorkshires with jam, or, with a wide toaster, often cut them in half and reheat then butter and marmalade.

main thing is not opening the oven whilst they are cooking, or doing so slowly to avoid a thermal shock, plus having a ceramic/china pan with high heat capacity(sizzling oil)

Actually at a late point during cooking, you should open and shut the door quickly to let the steam escape, otherwise it can make the pudding go a bit too moist

 

[Griff7520]

fresh all day long, used to have them for pudding when I was a kid with jam and milk

 

[COYS]

Always preferred fresh. Athough I'm now having to stick to a gluten free diet and I'm still trying to build the courage to try the gluten free frozen one's.

Try using about 60% gf flour and 40% cornflour. They still puff up like full fat gluten ones.

 

[dpbadger]

Always fresh if we are making at home. I also like a full tin one like a Toad in the hole to share rather than individual puddings.

 

[BeeP]

Usually make our own but we do have some frozen ones for cba nights.

 

[PaulM]

I'd like to say always fresh... but in reality half the time I can't be bothered so it ends up 50/50 chance of homemade or a cardboardy aunt bessie's