Check out my pathetic attempt to make a Yorkshire Pudding. I can cook most things, but these just elude me no matter what I try. I’ve tried using milk to make the batter, water to make the batter, both olive oil and goose fat in the tray (not at the same time!). I’ve tried all sorts of heat and they always turn out like that.
Help!! What are your top tips for making the perfect yorkshire pud and please don’t say an Aga 😉