what happened to my Yorkshire Pudding?

underlay_guru

Pink-winged wrote: »

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

Pink

Sure? My OH says the wrong flour makes them as flat as a pancake! Or is that just an excuse for her rotten cooking????

Trow

Pink-winged is right, yorkies are made with plain flour.

Even if the middle of the yorkie is too high, just slit the top (not all the way to the bottom) and it will deflate a bit.

Pink.

underlay_guru wrote: »

Sure? My OH says the wrong flour makes them as flat as a pancake! Or is that just an excuse for her rotten cooking????

Yep,I'm sure. The wrong flour is self raising and they won't rise at all.

I think what the op wants is yorkies risen at the edges but flat in the middle. I make filled yorkies a lot and once the filling is added, the middle (which is full of hot air anyway) deflates under the weight.

Pink

flea72

Pink-winged wrote: »

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.

Pink

the yorkies are being used as a bowl for a filling, you dont cook the filling in the yorkie, you add it when you are serving up - so they need to be flat in the middle, but with good crispy sides

only problem is, if youre a gravy lover (like me), you tend to fill the whole yorkshire to the brim, then find when you cut into it, your plate isnt big enough to hold the tidal wave :rotfl:

Flea

Pink.

flea72 wrote: »

the yorkies are being used as a bowl for a filling, you dont cook the filling in the yorkie, you add it when you are serving up - so they need to be flat in the middle, but with good crispy sides

Flea

Hi Flea,

Yes that's what I do...I cook the filling separately. When I add it to the still warm 'yorkie bowls' the weight of the filling/gravy etc knocks the air out of the centre of the yorkie and it goes flat. I'm like you, I overfill them too.

Pink

powershopper

..........and if you want really stupendous genuine light-as-a-feather (yes, they are SUPPOSED to rise in the middle) try using strong flour-the sort you make bread with- whisk until your arm aches, then leave the batter to rest for half an hour, then make your puds. ( if you mix the batter in a food processor, the long-strands of protien in the egg white will be chopped up and become short strands and wont hold the air to allow the pud to rise. Science. fact.)

jackie_w

Hello,

Yesterday I made toad in the hole, I make the batter for the yorkshire pudding as per the recipe, and put it in the oven at the tempreture as per the recipe. When it was read, the outside was lovely and crisp and exactly as it should be, however, the inside was all kind of mushy and as if it wasnt cooked properly!!!

What did I do wrong ? Is this the way its meant to be, cos before whenever Ive eaten yorkshire pudding, its always been Aunt Bessies , and im sure they arent all mushy on the inside.


Jackie xx

debtmuncher

it was maybe too much batter for the pan and the oil not hot enough. i find if i pour too much in, the bottom doesnt really cook all that well whereas the top does.

jackie_w

Thank you debtmuncher, I think next time I will make it in a bigger pan, to see if that makes a difference.

Jackie xx

PasturesNew

I like the mushy yorkshire bottom. We've just used big trays to make Yorkshires all my life just to get it like that.