Leftover Yorkshire batter I cover and put in the cold

The tins are already in the oven — and in the bowl there is still thin batter for two or three puddings. Easy to leave the whisk in the bowl “till evening”: by morning a skin on top, the bottom settled, and the hand pours something that isn’t right. I cover the bowl, put it in the cold and whisk again tomorrow — so the leftover gives another batch, not a sour smell by the sink.

Leftover Yorkshire batter I cover and put in the cold. Yesterday’s puddings are another note; pancake batter for a week its own; gravy another story. Here it’s the thin batter after the tin: covered, in the cold — not an open bowl until midday.

In the morning I stir; if thick — a spoon of milk, not a heap of flour. Straight into hot fat, not “wait another day”. If the smell is sour or odd bubbles rise — I don’t rescue it with bicarbonate. I’m not writing a new batter recipe in this note — it’s about what already remained after Sunday.

I don’t need a bowl that sours by the sink all night. I need a leftover that smells of the oven again. At yours does Yorkshire batter reach the cold — or already in the morning one skin and doubt?