what happened to my Yorkshire Pudding?

mummytomoo&roo

What am I doing wrong, my yorkshires are always soggy in the middle and dont cook properly.

I heat a small amount of oil in roasting tin til smoking, use normal batter mix and have oven at 220 degrees.

The top always goes crispy, the bottom usually goes crispy, it rises nicely but I end up with a soggy mess in the middle.

Can anyone help or do I have to resort to Auntie Bessies for the rest of my life?????

Kelinik

I do mine for 25 mins on 180 and they come out lovely, maybe try a lower heat?

Jo6673

He he!
Half read your post and was gonna suggest Aunt B's!!

Fen_2

Do you use one big tin for a giant pudding, or a fairy-cake tin for a dozen individual puddings? It's much easier for the batter to cook through and balloon in a little individual mold rather than trying to do so in a big tin. Fill the little molds almost to the top.

Do you also pre-heat the tin? You want the batter hot all the way around, not just on the bottom.

You just need a dessertspoon of hot oil (preferably the juices from the meat you are cooking, or hot lard as that cooks to a higher temperature than vegetable oils (the best fish and chip shops always cook their battered fish in lard for this reason)) in each little mold.

What batter are you using? Packet or home-made?

mel123

It sounds like the mixture is too thick, it should be the consistency of single cream. I add abit of water to my mixture too. Hope that helps.

newmrslockwood

i like my Yorkshire puds a bit soggy! thats how my mum always cooks them, mind you, its the only thing my mum cooks that i reaaly like! lol

Pink.

Hi mummytomoo&roo,

There are lots of tips on making yorkshire puddings on this older thread that might help:

Yorkshire Puddings

Pink

Stompa

newmrslockwood wrote: »

i like my Yorkshire puds a bit soggy!

Me too, I can't stand crispy ones.

lil_me

I like soggy bottoms too :rotfl:

Do you heat the tin in the oven before putting mix in ?

mummytomoo&roo

Thanks for all your responses.

I do heat the tin first, then put a bit of oil in which I make sure is really hot. I use a roasting tin so will try to use a cake tin in future and use smaller individual portions.

I make the batter myself and it is quite runny - like single cream as suggested.

Will also try lowering the temperature a bit.

Thank you, thank you, thank you, will try all the above and hopefully master a perfect yorkshire in no time! lol

janb5

4 oz plain flour
half a pint of milk
teaspoonful of mustard
2 eggs - beaten
Mixed herbs

Invest in a proper Yorkshire pudding tin. Put a tiny piece of lard/dripping in each space and put in a very hot oven Gas 7.

Put the flour in a bowl and make a ` well` which is a hole in the middle. Add dry mustard and mixed herbs Whisk the eggs into the milk and then pour into well and mix lightly. It will look a bit claggy but that doesnt matter.

Put your Yorkshire pudding tin from the hot oven over the hob until it starts to sizzle. Quickly add your mixture and then transfer back to the oven for about 35 mins( depending on oven. Dont open oven door to check.

This should work better. HTH