Elaine is a former chef trained at the Ritz Escoffier School in Paris and was the owner of renowned cookery school Cuisine Eclairée for 10 years with bases in the UK, Italy, France, and Sweden. She now shares her passion for food and cooking as a freelance writer and photographer and is the author of three food books (with number four due in 2020). She has written for many leading titles including five years writing about and developing recipes on British and Irish food for the New York Times Company online and was voted one of the top 50 food writers in the UK by The Press Gazette.
Everyone loves a Yorkshire pudding, and a quality tin will help you make your best yet. We tested tins for heat retention, optimum rise, shape and finished results – read on to discover which came out on top.