SPEAKING OF POPOVERS:

Scientists crack the perfect Yorkshire pudding formula: Scientists have discovered the secret to the perfect Yorkshire Pudding is that is should rise to four inches in height. (Richard Alleyne, 12 Nov 2008, Daily Telegraph)

The chemist and Yorkshireman Dr John Emsley was tasked with drawing up the definitive recipe and dimensions after the society was contacted by a bewildered cook whose pudding refused to rise. [...]

He said that cooks wanting to rustle one up need to arm themselves with carbohydrate + H2O + protein + NaCl + lipids (flour, water, egg, milk and fat), said the scientists.

He also warned about the dangers of putting the prepared batter in the fridge and stresses the importance of getting the fat really hot.

Dr Emsley claims that cooks born outside of Yorkshire have a natural disadvantage and will never manage to create a truly perfect pudding. But the Society admits there is little scientific evidence to back up this particular conclusion.

"It's in the blood and instinct of people born and raised there," he said.

"You can always tell from the look and taste if the cook has the right touch and it is almost pitiful to observe the stuff that comes from some southern ovens - flat, pale and soggy much of the time."

He added: "I have seen many grim results from people who have tried to get their Yorkshires to rise. They frequently made gross errors.

After all, cooking is chemistry in the kitchen and one has to have the correct formula, equipment and procedures.

"Some amateurs even place the batter in the fridge first. What kind of foolish act is that?".