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?
Have tried the original FF recipe but also got the cakey texture. Delicious with gravy but not quite the Yorkshire I remember. Just tried the 50:50 recipe and it’s a belter! I made up half the mixture for four very large Yorkshires. I cooked at 200C fan for 30 mins using sunflower oil. They worked out about 9g carbs each but they were huge so you could make 6-8 and halve the carb content. Picture is on a large dinner plate to give you some scale. Thanks O’Kane.