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Sky High Yorkshire Pudding

Reviewed: Jan. 6, 2013
Great recipe. I was taught never to use salt as some others have said and I use 1 tsp bacon fat in each cup instead of oil. The old 1:1:1 recipe standby creates a denser doughier puff. This recipe makes a slightly crispy-on-the-outside, hollow centred, fluffed up, lighter-weight puff. I have tried many many recipes looking for the perfect sky-high fluffy puff, and this is near perfect. I use 2 x 7/8 of a cup of flour, instead of 2 cups even. It makes it lighter and puffier. I also let the ingredients come to room temperature before whipping up the batter in my blender.
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