Question for Lindsey
Asked on 2 May 2018 by Rob C
Yorkshire Puddings
Hi Lindsey
Hope you are well?
A question I have been meaning to ask for sometime :)
The use of plain flour in the Yorkshire pudding recipe - what is the reason that plain flour causes the pudding to rise, but self raising flour will cause it to come out as flat as a pancake? I remember Delia saying many years ago in the winter collection that she used SR flour by mistake.
Is it something to do with the heat at which it is cooked? Or does the SR flour give too much rise so that the pudding collapses
Happy BH weekend :)
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Posted on 14 Feb 2022 by Delia Online Team
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Hi Rob,
The steam makes them rise. I think the plain flour makes a Yorkshire pudding that retains its crisp edges for longer but SR flour is more likely to make a Yorkshire pudding with a spongy texture that’s less likely to retain its crispness.
Have a great weekend too.
Best wishes
Lindsey