yorkshire pudding

[louisecheese]

could anybody tell me why when you make yorkshire pudding mix you are supposed to leave the mix overnight? i have tried doing this, and there appears to be no difference whether i make it in advance or 10 minutes before. ?

[katejess]

I have never heard that you are supposed to leave it overnight. I usually mix it up and bung it in the oven and that works fine for me!

[treaclefight]

if i had to be that organised, we'd never have yorkshire's or toad in the hole, no definately not, mix it up and bung it in oven, make sure fat you're using is really hot :-)

[chijiki]

Ideally yorkshire pudding mix should be at room temperature and beaten just before cooking. Leaving the mix overnight will not add any benefit and may well cause the mix to deteriorate.

[Pinotage]

The reason for leaving the batter mix to rest for a while is to let the gluten to develop. An hour should be plenty - overnight seems well in excess.

[chijiki]

Are you sure Pinotage ? I think that the mix should be made immediately before required. The adding of a little of the meat fat will aid the development of the gluten and when it is cooked the air will expand and the gluten in the flour sets to form a framework to make the pudding rise.

[Pinotage]

Hi chijiki - I'm sure thats the reason behind the advice to let the batter rest. Whether its necessary or not I don't know. I've read it is, but Delia says its not necessary. I've tried both and I have never had any success in making a good risen Yorkshire pub. Now my mum - my - what wonderful ones she made.

[chef]

I always let my batter rest for � an hour whether its yorkies, pancakes [a must] or whatever. That way all the flour soaks into the mix, it's a bit ike leaving pastry to rest.

[darth vader]

To quote Jamie Oliver, (sorry but like him or loathe him he is a top chef) who is the reason i finally found the secret to perfect Yorkshires after 10 years trying, you should leave the batter to rest for a few hours, to allow air to be absorbed into the mixture, resulting in lighter Yorkshires. If you are making the batter up at short notice you can get round this by weighing your flour quantity carefully as usual, then adding about half a tablespoon extra of flour to the mixture.