ISO: ISO: Joe and Tammy...I made the Yorkshire Pudding from Bon Appetit, but while it tasted good,

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curious1

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it didn't puff. Isn't it supposed to? I used to make popovers quite a bit and thought this was basically popover batter. Hmm, just saw the comments when I went to link it and see the posters mentioned how puffy it was. I screwed up somehow.

I reread your comments Tammy, and realized there wasn't much batter there, so I halved it and baked in an eight inch square Pyrex dish.

I'm starting to suspect my oven is running slow, could that have caused it? Or not getting the dish with the bacon fat hot enough? It didn't puff at all except at the very edges.

http://www.epicurious.com/recipes/recipe_views/views/236596

 
Curious, I'm thinking that the oven, or the fat, was not hot enough as you suspect.

It sounds like it set before it had a chance to puff up. I remember it's really important that the fat be hot--my mom used to pour the batter in the pan without taking it out of the oven.

 
Mine was quite puffy- Just like popovers- this is why I am usually reluctant

to "mess" with baked goods recipes- It's chemistry, not just flavor, you know?? Still, I would check the oven temp- Also, I think the 8" square pan is larger than half of a 9x13" pan.....But probably no enough to make a diff....

Hmmmmm/ at least it tasted good!

 
was your batter at room temp? I didn't see any mention of that in the recipe. I made

popovers and they didn't "pop" either smileys/frown.gif I followed the same instructions and lowered the oven temp to the 350, usually, I just lower to 400 and they take about 20 min and pop beautifully. I'll have to try again with the higher temp. I'll let you know if that makes a difference smileys/smile.gif

 
Thanks, I believe you're right. Tammy, I really think it was the temperature some where, not the

halving of the recipe.

 
No, it wasn't at room temp...should it have been? I thought the roast was

done, but ended up sticking it back in the oven for another 10 minutes and refrigerated the batter. I saw recipes where it said to let it set in the refrigerator for awhile before baking, so thought that was a good thing. Did you use this recipe for your popovers or a different one?

As Joe said, I suspect my oven is slow. I seldom bake anything where it would make a big difference, so it's kind of hard to tell. According to one of those little oven thermometers I have, it is running at least 35 degrees slow, but they're not always accurate. I've just noticed it doesn't feel as warm to me as it should, if you know what I mean. Really frustrating because I had a GE repairman here last week to replace the igniter on the cook top and fix a leaky icemaker. Why wasn't I thinking to have him check it?

 
hi Curious, I've always had my batter at room temp. I remember my grandmother

would put the mix in a jar and leave on the counter and shake it every now and then to keep it mixed. it's the same basic recipe, 1 cup flour, 1 cup milk, 1 egg. sometimes I add an extra egg to get it a bit more "custardy". try again at room temp and see if it makes a difference.

anyone else on the batter being room temp?

 
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