Chippers foolproof Yorkshire Pudding recipe

I've used this recipe for years , the key is the heat , the oil should literally be smoking and pour the mixture quick as possible and then put back in the oven.
 
D.P. said:
I'm told the brand of flour makes a big difference to how much they rise, certainly my mum experiment a lot and found certain flour brands were useless and some really good.

Maybe chipperhead cans ay what flour he used.
Click to expand...

Just Morrisons plain flour.

divaboy said:
I've used this recipe for years , the key is the heat , the oil should literally be smoking and pour the mixture quick as possible and then put back in the oven.
Click to expand...

Yeah definitely.
 
Trying a batch of four now. Just one egg as there is only two of us. No normal vinegar and white wine vinegar looks off, so slapped in some rice vinegar for the hell of it.

Will take a picture when they are out.
 
Failed, though they did taste nice. Not what the rice vinegar added to them though!

JwSKw.jpg


My current oven, as you can see, is not one for even cooking.
 
^^^ That is what mine always come out like. It's not the brand of flour in my case, I've used Sainsburys flour since I've lived here and they used to rise no problem in the old oven
 
How do you make them sink in the middle like proper ones?

Like if you wanted an oversized one filled with roast beef and gravy...
 
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