what happened to my Yorkshire Pudding?

tori.k

I have a 11 yr old very picky eater, he had tea at a friends house and she gave him a ready meal of a giant yorkshire pudding filled with sausages, and he's asked if he could have it again at home,
i dont really like using ready meals, and would like to make it myself, but my yorkshire's always end up like huge bubbles, how can i make it flat to put the meal inside?
many thanks

sunshinesheli

I may be wrong, but I think you pre cook the sausages and whatever else, and lay them in the middle of the batter before cooking the yorkshire puds...

Pink.

Hi tori,

I think the dish you are thinking of may be toad in the hole. You part cook the sausages first then add the batter to the (very hot) dish and return to the oven until the batter is risen and cooked.

This earlier thread may help:

anyone got a good recipe for toad-in-the-hole ?


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tori.k

sadly sunshinesheli he wont eat toad in the hole, he is a strange fish bless him he suffer's from reflux and if its bad after he eaten a meal, that enough to put him off eating that food again, it blights his life really, he loved cub's but stopped going because he didnt want to go to camp as he is so funny about food.

Sorry the meal im on about is a bowl made of yorkshire pudding, then a seperate filling, confusing myself now..

flea72

no, you just buy ready made large yorkshire puddings, and then fill them with whatever you fancy. ie sausages, chilli, stew, etc.

but yorkshires made in large tins, tend not to rise so much, as ones made in pudding tins, so, you usually find they are flat in the middle anyway

hth Flea

tori.k

thanks flea, will dig out the sandwich cake pans and give it a bash

Pink.

Right, I understand now. Even if your yorkies rise in the middle, once you add the sausages or any filling the centre will deflate but still leave the sides risen.

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studiorex

My twin boys also love yorkshire puddings. One of them said 'why is there nothing but air inside?' bless.

The point is mine rise ridiculously as well, but my mum knew the trick. But before I get onto that a word from our sponsors....

Those ready meal yorkshires are very good and aren't really ready meals at all, don't knock 'em.

Firstly you'll need a decent sized tin with deep sides. Heat oil in the oven (about 180-200 degrees), until it produces a haze or slightly smokes. For the batter you need to heavy up on the eggs - easiest way is to reduce the amount of milk used. When you pour your batter into the hot oil, it will sizzle. Put it back into the oven and wai until the top of the sides are crisp. Remove from oven and the centre will collapse as there is nothing supporting it. Timing and practise are required (and eggs).

Good luck.

underlay_guru

Simple: Use PLAIN FLOUR instead of SR. Also use a little more egg that usual. The puds will not rise then.

Can't believe no-one hasn't already suggested this!!!!!!

Pink.

underlay_guru wrote: »

Simple: Use PLAIN FLOUR instead of SR. Also use a little more egg that usual. The puds will not rise then.

Can't believe no-one hasn't already suggested this!!!!!!

Possibly because yorkies are generally made with plain flour and adding extra egg makes them rise more.

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