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A foolproof/failsafe Yorkshire Pudding recipe please.

Kevin Bacon | Dec 18, 200104:46 PM

I have a pretty good family recipe:

125g plain flour
1/2 teaspoon of salt
2 eggs
300ml milk
1 tablespoon of water

However it is a bit hit and miss. Sometimes it comes out perfect sometimes dense and soggy and sometimes dry and brittle. How can ensure that my Yorkshires always rise are crisp on the outside and moist and dense in the middle?

Any thoughts?

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