Yorkshire pudding must be four inches tall, chemists rule

[keith britten]

I used to make bloody splendid Yorkshire puddings in the UK..
Not here though.. Cant get the buggers to rise??
Might be the flour?

This is all very well for people living back in Blighty but how the hell do you make a decent Yorkshire Pud here in the Phils. I've been trying for 2 years and they still come out like flat doughy cakes. I've also come to the conclusion that it's the flour here that's no good, tried every type, 1st. class, 2nd. class, 3rd. class, even tourist class, and still they won't rise. Could someone mail me some Aunt Bessies please.