On Wed, 18 Sep 2013 13:32:06 +0100, "Ophelia"
> wrote:

> > Also for Yorkies, where I used to make them and leave the batter to
> > rest a bit before using, it was the reverse here, make and use
> > immediately.
> >
> > AP seems to be far lighter, finer flour.
>
> You worked out how to do it with what you can get)

Interesting because I use the Julia Child method where you mix the
batter and let it sit in the refrigerator for an hour. I suppose I
could use it immediately and be fine with it too, but Yorkshire
pudding isn't part of my upbringing so I'm not super critical of what
I make. If they puff up (and they always to that beautifully),
they're fine by me. There's no such thing as a tough Yorkshire
pudding, IMO. I suspect, it's the difference between 00 flour or
White Lily and All-Purpose. I was brought up with all things AP
probably because I'm a Northerner (aka: Yankee), so I prefer the
texture it produces in all the baked items that other posters (but
especially those with ties to the South) get all picky about and want
to use 00, White Lily or cake flour.

--
Food is an important part of a balanced diet.