The Royal Society of Chemistry has issued a recipe for the perfect Yorkshire pudding. Apparently the puddings should be at least 10cm high and based on the following formula carbohydrate + H2O + protein + NaCl + lipids. The full recipe is below
The Royal Society of Chemistry Yorkshire Pudding
Tablespoon and a half of plain flour.
Half milk, half water to make a thin batter.
Half a teaspoon of salt.
Put flour in a bowl, make a well in the middle, add the egg, stir until the two are combined then start gradually adding the milk and water combining as you go.
Add the liquid until the batter is a smooth and thin consistency.
Stir in half teaspoon of salt and leave to stand for 10 minutes.
Put beef dripping into Yorkshire pudding tins or into one large tin but don’t use too much fat.
Put into hot oven until the fat starts to smoke.
Give the batter a final stir and pour into the tin or tins.
Place in hot oven until well risen – should take 10 to 15 minutes.