Is it okay to put baking powder in Yorkshire Pudding batter?

Yorkshire puddings rise because of the eggs in them. This means that the mixture for you Yorkshire puddings needs heat to rise So if your oven is not hot enough, they won't rise as much as you want. So here are some tips:

-make sure your oven is hot before putting your puddings in

-Don't open the oven while cooking your puddings

-I always pre heat the muffin trays before I use them.

So you put your mixture in a hot muffin tray (or something els you use), put the hot muffin tray in a hot oven, and don't open the oven anymore before the cooking time is over. So I won't use baking powder, I first try it by making sure the heat is there.

Note that of course every oven is different and so you might need a couple of time before have the right temperature. Also I recommend this site for more information about Yorkshire puds: http://www.hub-uk.com/tallyrecip03/recipe0124.htm

I thought I would try adding baking powder to see if my usually really good Yorkshire puddings would rise any more but no batter went like light cake mixture was a waste of time will stick with my old recipe. If having trouble add another egg I always use 2 and not the recommended one and they are brilliant. Don't know why I messed around

Don't use baking powder in your mixture. It's an absolute no no, the rise rise LESS and have a cake type texture

I use a mix from a cash and carry for yorkshire puddings for my pub sunday lunch service (it's as cheap as buying the ingredients separately), to which you just add water. It has bicarbonate of soda in it as a raising agent. The puddings are OK, but not brilliant. Last week I used my emergency pack of Aunt Bessies mix, and the puds were amazing. These are the ingredients list:

WHEAT Flour, Dried EGG, Skimmed MILK Powder, Raising Agent (Sodium Bicarbonate), Salt, Sugar, Potato Starch, Emulsifiers (Mono- and Di-glycerides of Fatty Acids, Lacto Glycerides, Propylene Glycol Esters of Fatty Acids), Dried Glucose Syrup, Maltodextrin, Stabiliser (Diphosphates).

So it seems that bicarb is commonly used in prepackaged mixes.