Attempted a Yorkshire Pudding as per the recipe on the website for the first time. The result had the texture of a cake rather than a traditional pudding as pictured below. I wonder if this is the expected result or if I did something wrong?
I did deviate from the recipe in a few ways. Firstly I did add the optional yeast (Hovis fast action bread yeast) and I did not add the salt to the mixture straight away but gave the yeast a little time without it first. The second thing was that I made the batter some time before it was needed so the yeast was bubbling away for about an hour first. Have these deviations resulted in more of a Yorkshire cake than a pudding?
I'm not sure what pudding is, we don't eat it in Italy, but it seems like
a perfect cake
I think you might have stumbled on something worthwhile there but we have to rename it. Looks like the mix needed extra liquid, maybe one more egg and more milk?
This is what the regular wheat flour makes
And this is the best I have achieved with FIberflour.
Most likely need some more experimenting with the ratios, but they do taste good with gravy and a roast.