Scientists: Perfect Yorkshire pud formula
Scientists around the world are tirelessly striving to find a cure for cancer or an answer to the problem of Aids ... others are trying to improve sunday lunch.
Experts from the Royal Society of Chemistry have used their collective brainpower to create a formula which can produce the perfect Yorkshire pud.
They say 'carbohydrate + H2O + protein + NaCl + lipids' can consistently guarantee culinary success that grannie would be proud of.
Dr John Emsley says he began work on the vital research when a man living in Colorado contacted the RSC to find out if the high-altitudes could explain why his puddings refused to rise.
Now he has the formula sorted Dr Emsley will try to answer the all important altitude question.
"The perfect Yorkshire pudding which stands at just over four inches, with a light, fluffy texture and crisp exterior." said the Yorkshire born boffin.
The Royal Society of Chemistry Yorkshire Pudding
Ingredients
85 g polysaccharide powder, kitchen grade (flour)
1 g sodium chloride, NaCl, table grade (salt)
1 egg
Solution of 230 cm3 reduced-lipid bovine lactate (milk), 20 cm3 H2O (water)
Method
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.
Serve
NB: When the batter is made it must not be placed in the fridge but be kept at room temperature.
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