EDIT: We have had extreme demand for a more “accurate” recipe, including measurements of ingredients. A very fair point! Rest assured we are working on it and will provide a definitive version of the recipe shortly.

EDIT 2: The amended recipe is now included in this post.

EDIT the third!: to complete the chemistry-perfected roast dinner, you could check out chemically-perfect gravy

The RSC made the bold proclaimation today that Yorkshire puddings simply aren’t up to scratch unless they rise to four inches or higher.

With the collaboration of Dr John Emsley – chemist, RSC author, and proud Yorkshireman – the RSC established that the perfect Yorkshire stands at just over four inches, with a light, fluffy texture and crisp exterior.

An RSC-approved Yorkshire pudding, standing tall, risen and proud

An RSC-approved Yorkshire pudding, standing tall, risen and proud

It all started with a chap called Ian Lyness, who called the RSC to complain about his lack of Yorkshire success in Boulder, Colorado. “Is it the pressure difference?” he asked us. An investigation is under way.

Incisive science writer and Twitter giant David Bradley told us the American equivalent for the famous Northern stomach-filler is a “popover“. Curious.

This is just the beginning for the RSC in the kitchen. 2009 will see the RSC focus its energies on a food theme, a year-long campaign with food-related events and exhibitions to highlight the importance of chemistry in food.

If you’ve been having trouble with this savoury delight, try the experts’ recipe below.

The Royal Society of Chemistry Yorkshire Pudding

Ingredients

85 g polysaccharide powder, kitchen grade (flour)
1 g sodium chloride, NaCl, table grade (salt)
1 egg
Solution of 230 cm3 reduced-lipid bovine lactate (milk), 20 cm3 H2O (water)

Method

Put flour in a bowl, make a well in the middle, add the egg, stir until the two are combined then start gradually adding the milk and water combining as you go.

Add the liquid until the batter is a smooth and thin consistency.

Stir in half teaspoon of salt and leave to stand for 10 minutes

Put beef dripping into Yorkshire pudding tins or into one large tin but don’t use too much fat.

Put into hot oven until the fat starts to smoke.

Give the batter a final stir and pour into the tin or tins.

Place in hot oven until well risen – should take 10 to 15 minutes.

Serve

Always serve as a separate course before the main meal and use the best gravy made from the juices of the roast joint. Yorkshire housewives served Yorkshire pudding before the meal so that they would eat less of the more expensive main course.

NB: When the batter is made it must not be placed in the fridge but be kept at room temperature.