A foodie posted a snap of his incredible, risen Yorkshire puddings, but expressed sorrow that they would quickly deflate when taken out of the oven.
So, a clever home cook decided to share his nifty trick for keeping his Yorkshire’s puffy and large.
After all, we’ve all felt the disappointment of cooking the perfect pud only to watch it sink into itself before our eyes.
Luckily, by using this trick you’ll be able to impress friends and family (even the in-laws) with your exceptional Yorkies.
And, after all, aren’t they the best part of a roast dinner (bar the roast potatoes)?
The foodie shared his photo on Reddit where he said: “Had to take a shot before the inevitable deflation.”
And, hundreds of people liked his post on the r/CasualUK forum.
But, one person replied with a solution: “Pierce them and leave in the oven with the heat off, it'll burn off the moisture but won't burn them.”
“Well, look here, boys, we got ourselves a real Jamie Oliver,” praised another commentator.
While a third said: “Nah this was good advice!”
“Thanks for the tip, will definitely try it next time,” added the OP.
Another cook suggested: “Do you flip em and bake for a couple more minutes?
“Works for me.”
And, if you want to get Yorkshire puddings which rise as well as these it turns out the poster has a secret ingredient.
He explained: “Same amount (200ml) of each (eggs, milk, flour) + large pinch of salt + 1/4 cup of sparkling mineral water.”
Around 60ml of sparkling water will really take your puds to lofty new heights.
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A poster wrote: “F***ing legend, those are some fine puddings.
“I need to experiment with gas absorption in the mix, they work best when I’ve made the batter a couple of hours beforehand and chilled it in the fridge then shaken it to hell and back to bubble it up.”
Beer will also create an admirable rise and add more flavour than water.
Try it some time, we promise you’ll never look back.
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