The Royal Society of Chemistry Yorkshire
Pudding
Scientists at
the Royal Society of Chemistry have concluded that a Yorkshire Pudding can only be deemed a success if it rises to four inches.
John Emslev, a scientist and Yorkshireman, had the task of devising the definitive recipe and dimensions after the society
was contacted by a frustrated cook whose Yorkshire Pudding was refusing to rise.
We agree that
this is a fine recipe, and are delighted to reproduce it here in its original, quirky format:
Perfect Yorkshire
Puddings:
85g of polysaccharide powder; kitchen grade (flour).
1g of sodium
chloride, NaCI, table grade (½ tsp of salt).
1 egg (use 2 eggs in areas of higher altitude).
Solution of
230cm3 reduced-Iipid bovine lactate (23OmI milk)
mixed with 20cm3 H2O (2OmI water).
1-2 tbsps of beef dripping. (No
clever scientific name here... too complex even for them maybe?)
Preheat the oven to 220C/425F/Gas
7.
Put the flour in a bowl, make a well in the middle and add the egg. Whisk (hand-held or electric or
balloon whisk will do) until the two are combined. Then gradually add the milk/Water. Continue adding the milk/ water until
the batter has a smooth and thin consistency. Stir in a half-teaspoon of salt and leave the mixture to stand for ten minutes.
Don't put
the batter in the fridge, but keep it at room temperature.
Put the beef dripping into Yorkshire Pudding tins. Place the tins
in the oven until the fat starts to smoke. Give the batter a final stir and pour into the tins.
Put them back in the oven until well risen (this should
take 10 to15 minutes).
