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I’m American and I’ve never eaten Yorkshire pudding. Gonna try making it. Any tips on cooking or serving? (lemmy.ca)

submitted 9 months ago by [email protected] to c/[email protected]

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Also how do I know if I’ve done it right? How is it supposed to taste? Texture?

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[–] erusuoyera 3 points 9 months ago (1 children)

This is almost exactly what I do and it works every time. Only slight variation I have is that I chill the batter in the fridge for at least half an hour before use. I find the easiest way to get equal amounts is to zero the blending jug on scales, add the required eggs, then the same weight of flour and milk.

[–] [email protected] 3 points 9 months ago

That's the thing tho, you can't use the scales for yorkies, it works by volume. Two eggs worth maybe not so much but a pint of flour weighs a lot less than pint of milk making the batter too thick and stodgy.