Kathy in NZ wrote:
> On Mon, 3 Oct 2005 11:11:44 +0200, "Pandora" >
> wrote:
>
> >
> >"Kathy in NZ" > ha scritto nel messaggio
> ...
> >> This recipe is now my preferred method of making Yorkshire Pudding. I
> >> make it in medium muffin tins (12 hole tray). They rise beautifully
> >> and are crunchy on top, soft in the middle. My puddings tend to rise
> >> unevenly. It's probably a problem with uneven heat, but it doesn't
> >> affect the taste.
> >>
> >> I usually make these before I put the roast on, then reheat on a tray
> >> till they re-crisp while meat is resting.
> >>
>
> >I have made a lot of yorkshire puddings this summer (with Ophelia and others
> >Rcf'rs recipes). They came out well and good. Btw I want to try also your
> >method and I want to ask you something:
> >1) Why do you clarify butter? Because like this it can't burn?
> >2)When you re-heat them. do they go up again, or they remain deflated?
> >In fact I know that YP, when out of oven, deflate.
> >Cheers
> >Pandora
> >
> The clarified butter is because you want a fat base in the bottom of
> each hole. You can use dripping (or lard) if you prefer, but the
> writer of the recipe said many people nowadays don't like the taste of
> dripping. Ordinary butter would burn. I buy a pottle of clarified
> butter.
>
> When reheated, they do rise a bit, but not as much as the first time.
> Ideally, you should serve them as soon as they're ready and if I had a
> double oven, that's how I'd do it. But in a less than ideal world,
> reheating works pretty well.
>
> I usually snaffle one as soon as it's cool enough to eat, unless I
> need all eight of them! Cook's privilege.

Mmmm Cold and smothered in Golden Syrup. Yum!!!

Doc