I love Yorkshire Pudding. My mum's pudding was wonderful and I have fond memories of it as a child. I am hopeless at making it, hopeless. I simply do not know why, I have tried every which way but it always turns out a flat stodgy mess.
So I was probably a bit daft to attempt one the other night when I had some sausages in the freezer and decided to make Toad in the Hole. Out comes Delia Smith and I used her batter recipe. Now I am not going to give it to you as it is the same as all the others, I was merely using it to check measures etc. Mixed it up and realised it was a bit thick and I just knew it was going to be a stodge again so thinned it out with a dash more water.
I have tried various oils etc to make the batter and all have been failures so remembering my mother's method, I got out an old small pie tin, put a knob of LARD in it. Yes, lard. My mum used to use beef dripping but none of that around. Put in in tin, placed tin at top of very hot oven and left it until it was smoking and I had to stand back a bit when I opened the door. Sloshed in the batter and left it.
To my utter astonishment when I opened the oven some ten minutes later there it was - risen and beautiful. I simply could not believe it and then I practically danced round the kitchen. I had made a decent Yorkshire pudding!!
Had a lovely supper and decided that the difference this time is that I had a thinner batter and I used fat which has a higher temperature than oil. Am going to try it again next week just to make sure that this was not a fluke.