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 :)