what happened to my Yorkshire Pudding?

Norfolk_Jim

renegade wrote: »

Batter too thick, Oil/dripping not hot enough( it has to be sizzling) Who's recipe did you use?

I used one off the internet, but yes I remember the batter did seem thick - oil was hot, but batter? yes thick.

Norfolk_Jim

esmf73 wrote: »

You have to use LOADS of oil - I mean absolutely tonnes!

Yes I didnt use a lot of oil - always worried about too much oil.

Previous attempts at Toad in the Hole have worked ok though

themull1

Batter was too thick. I don't put loads of oil in mine, and they're usually huge!! and your oven and oil needs to be reallt hot.

angeltreats

Which oil did you use? Olive oil just doesn't work for yorkies. Lard is very good, I find (although not everyone likes the smell). And yes the batter shouldn't be thick. The recipe I use is this one from Be-Ro and it's really very thin. There's a link on the page to the recipe for the batter.

cyclingyorkie

what sort of container did you do them in?

Penelope_Penguin

Sounds to me like the tin and fat weren't hot enough.

We have another thread on this subject, so I'll merge this so you can see if there are more suggestions for you

Norfolk_Jim

cyclingyorkie wrote: »

what sort of container did you do them in?

Proper Yorkie tins, 6 per tray - But with the advice given here I think I see what I've done wrong - I'm a man you see - can make concrete but not batter mix:rotfl:

Batter too thick
Tin not hot enough

cyclingyorkie

practice makes perfect - my husband makes a mean tray of yorkshires!

Having the fat piping hot is SOOOOO important!