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yorkshire pudding - technique advice

kate | Mar 17, 2005 05:15 PM

Yorkshire pud is one of my favourite week-night suppers, since I always have flour,eggs and milk on hand, and it is both a protein and a carb. I usually use Jane Grigson's/Nigella Lawson's recipe, in which you add the dry to the wet ingredients, and not the other way around. To paraphrase:

Beat 1 egg with 80ml milk. Leave it to stand for 15 min. Whisk in 90ml sifted flour, and a dash of salt. Preheat a generously oiled dish in a 230C/450F oven for 10 min. Add batter, and cook for 20 min.

This is good, but not spectacular.
I don't understand why some yorkshire pudding recipes specify an hour's rest for the batter, versus 15 min. Why this recipe says not to overstir, but Gordon Ramsay's (too eggy for my tastes) says to beat it well for five minutes. What is the actual science behind a yorkshire pudding? Can anyone explain it to me? What makes it rise, and what overbeating does to it?

Additionally, does anyone have the perfect recipe, or special ingredients which they add? Thanks!

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