Vegetarian Yorkies?

Stephen_Leak

INGREDIENTS

2 eggs
100g of plain flour
200ml of milk
50ml of water
1½ tablespoons of sunflower oil

METHOD

Break the eggs into a bowl and pick out any bits of shell. Mix up the eggs. Add the flour. Mix thoroughly. Put the milk and water into a measuring jug. Add the milk and water a bit at a time. Mix up each time until the batter is smooth and creamy. Leave the batter to stand for at least 30 minutes.

Put the oil into an ovenproof dish in a preheated oven at 220°C, 425°F, gas mark 7 for at least 10 minutes.

Take the dish out of the oven. Pour in the batter mix. Put the dish back into the oven. Cook for 20 to 25 minutes until golden.

TIPS

Don't use an electric whisk, as they make it too easy to beat the air into the batter and then beat it out again.

The real secret ingredient is heat. Use a metal dish, as they get hotter than ceramic or glass dishes and won’t crack when you pour the cold batter into a hot dish. If you have to open the oven door to check, open it as little as possible and close it gently.

Keep the metal dish just for YP's and don't wash it up, but just wipe off any excess oil. After a while it will develop a non-stick coating better than anything DuPont have invented.

MRSTITTLEMOUSE

Ches wrote: »

I have recently started to use a deep 12 hole muffin pan to make yorkies in and they have been ginormous. Half fill with batter made with 1 egg to each 2oz plain flour. Heat oil as described above and watch them go.

I do exactly the same as you.I use a silicone muffin pan though kept just for yorkshires.I've always been vegetarian and have never had a problem with yorkies rising.I agree with someone else when they mentioned that the oil seems to cool sooner than lard.I just take a jug with the batter to the oven rather than the mould to the jug.They usually start to sizzle straight away.

taplady

I'm another one who uses muffin tins or sponge sandwich tins for a great big one . i use either trex or veggie oil. The best ever recipe for yorkies was one I got from a top chef in the Asda magazine and its never let me down yet.:j

whisk 3 eggs up, add 300mls whole milk( I use semi and its ok)and whisk again.

Sieve in 150 g plain flour and mix then add a good pinch of salt. The rise brilliantly and taste fab!:T

SatansPlaym8

I use brian turner (tv chefs ) receipe.
equal measures of eggs flour and milk.
I crack 2 eggs in a small beaker then measure out milk in another beaker to the same amount of egg doing the sma efor flour in another beaker. Then i mix the egg and milk together in a bowl adding the flour last i add a splash of water if it seems a bit thick.
Heat veg oil when its sizzling i add batter and leave for 25 mins without checking on them.
Mine rise well they flop if i open door too soon though so i always do my puddings after the meat has come out to rest.

trying-very-trying

gremlin wrote: »

Thanks for the replies I knew I could rely on oldstyleee wisdom
Ok it looks like I might be letting the fat cool down too much before I add the mixture. I had assumed that because veg fat doesnt reach the heat of animal fats that it was the problem but it looks like veg fat doesnt hold the heat as much as animal fats so Im gonna try putting it on to a hot hob while im adding the mix. Good tip that one.
Again thanks for the help - its appreciated (roll on Sunday lunch :T) Jane x

Why wait 'til Sunday We often have yorkies with mince, chicken, anything that has a gravy:j