On Sun, 26 Dec 2010 19:15:39 -0500, Cheryl >
wrote:

> On 12/26/2010 1:13 PM, sf wrote:
> > Tip for those who still have some Yorkshire Pudding left over. Reheat
> > YP in the toaster and it comes out crispy, yummy good.
>
> Mine wouldn't have sliced into toaster shape. Does this look like how
> it's supposed to turn out? It was very custardy in the middle. I'm
> sure it was supposed to puff up more in the oven, but we had to open the
> oven too many times to make it correctly.
>
> http://i55.tinypic.com/11iz675.jpg
>
That looks beautiful! Be sure to preheat your baking pan (work
quickly so it doesn't cool off) and bake the YP at 400-425° if you
didn't try a high a temp this year. You could also try using a larger
dish next time. This year was the first time I used a roasting pan,
but it won't be the last! One good reason to use a cast iron skillet
is so you can turn on a burner to keep it hot while you pour in the
batter.

Place your oven rack on the lowest rung possible, the point is to get
lots of heat from the bottom and to try not to brown the top before
the middle part cooks (which is what happened to you).

Have you ever made a Dutch Baby? YP is similar only not sweet.

--

Never trust a dog to watch your food.