![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madrobinsYorkshire pudding was one of the sacred rites of my family. The roast was splendid, of course, but the pudding--never made in muffin tins, but in a fluted or otherwise oddly shaped baking dish, so that the crust could rise up in eccentric shapes to delight the eye, as the pudding itself would delight the palate--was the centerpiece. For my father's birthday one year he asked for (and received) a triple recipe of YP all for himself. And I should note that the man is now 96--the eggs and beef dripping and milk and salt don't seem to have harmed him materially, even as to cholesterol.
Yesterday I learned that rice flour is not an optimal substitute for regular wheat flour. It still tastes pretty good, but the miraculously eggy salty custard part was a little gritty and too heavy. It worked for my gluten-averse sister-in-law, and I might experiment with different flours to see if it can be improved. But for household use, I want the canonical Yorkshire pudding of my yout', wheat flour and all.
Yesterday I learned that rice flour is not an optimal substitute for regular wheat flour. It still tastes pretty good, but the miraculously eggy salty custard part was a little gritty and too heavy. It worked for my gluten-averse sister-in-law, and I might experiment with different flours to see if it can be improved. But for household use, I want the canonical Yorkshire pudding of my yout', wheat flour and all.