This question was recently answered with an answer that reads:
I use one cup plain flour, 3/4 cup of milk, 2 eggs, salt & pepper, then approx 3/4 cup water depends consistency of batter, use hand whisk, leave to stand at least hour, heat tin with lard until smoking (I use 12 tray but works bigger tins too) this recipe works brilliant everybody loves them, about 200 oven approx 20 mins.
What of it is method related is covered more than adequately in existing answers:
- "leave to stand at least hour" (let batter rest)
- "heat tin with lard until smoking" (preheat the pan)
and the explanation in the answer for why it works is... non-existent.
I'll admit that the question itself is a bit broad and sort of invites the "what's a recipe for Yorkshire Puddings that works?"... particularly since they don't say what their current process is, only that it doesn't work.
Has anyone got a foolproof method for Yorkshire Puddings? With the recipe I have they never seem to rise properly.
So, what should be done about this type of question and the recipe-style answers?