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Yorkshire pudding question.

plasticpenguin

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Why is it Yorkshire puddings don't rise with self-raising flour? I've looked on the internet and the only explanation, which sounds shaky to me, is the steam reacts with the raising agent & keeps it flat. Surely, if that's the case why do sponge cakes rise with self-raising flour? It's cooked in the same oven with the same steam.

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rabski

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Chemical reaction? Self-raising contains salt and baking powder, so I suppose there's some sort of reaction with the milk and eggs in a normal batter mix. Seems logical, but I dunno...

 

Carrington

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plasticpenguin

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We make gf ones too and find they often raise better using corn flour but don't taste as nice.

This is a good recipe - https://glutenfreecuppatea.co.uk/2017/10/01/gluten-free-yorkshire-pudding-recipe-dairy-free-low-fodmap/

When I said 'we' above, actually I mean't my OH, I just eat them...
I use a combination of supermarket plain GF flour and cornflour.

To be honest nearly all GF stuff tastes rubbish, but as Mrs.P suffers from Celiac disease, we have no option. Can't be doing with making ordinary ones just for me. Too much faffing around.

When I make mine I use buttermilk. Gives it more body.

Thanks

 
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JamieMcC

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Just follow James Martin's recipe. 

Apart from the ingredients I've found best results come from sieving the  flour prior to mixing then passing the mix through a sieve into a jug and getting it chilled down in the fridge prior to using.

Use the big batter pud moulds, chilled  mix goes into very hot tubs with a bit of preheated oil or lard. 

Fantastic results every time.

https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/james-martins-yorkshire-puds/amp

 
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technobear

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The method I learned a long time ago, is to just use a little milk to make a thick gunge and put that in the fridge overnight. Add the rest of the milk a bit at a time just prior to using.

I would echo the need for pre-heated pre-oiled very hot pans/trays.
 

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