Yorkshire pud with SR flour

Magicstar_2

Just realised I have no plain flour, can you make yorkshire puddings with SR?

SandC

I would imagine so. Just check in the oven in case they are taking it over with huge growth!

Penny-Pincher!!

SR flour makes the yorkshires flat and very stodgy (sp)....what about dumplings?

PP
xx

Swan_2

I agree with Penny Pincher, you'll get a cakey texture, not good

Magicstar_2

Thanx for your replies. We are having roast chicken, veg and roast potatoes so not sure if dumplings would go, would I bake them in the oven, I've only done them in stew before.

ubamother

My husband bakes dumplings in the oven in some gravy so they absorb it and are soft on the bottom and crunchy on the top, but they would probably do fine just in the oven - like savoury suet scones.

level200

On a similar note, mine always turns out flat. Any tips and advice for getting the perfect pud

Usual way that I do them:

sieved plain flour
3 eggs
milk
mix
very hot oven
heat up fat til smoking
add mixture
and viola... flat yorkies

Why?

Some puds in pubs etc.. are huge. How do they do this?

Swan_2

Magicstar wrote: »

Thanx for your replies. We are having roast chicken, veg and roast potatoes so not sure if dumplings would go, would I bake them in the oven, I've only done them in stew before.

sounds great, I'd certainly eat that loads of gravy too :drool:

ubamother's suggestion sounds good

Swan_2

level200 wrote: »

On a similar note, mine always turns out flat. Any tips and advice for getting the perfect pud

Usual way that I do them:

sieved plain flour
3 eggs
milk
mix
very hot oven
heat up fat til smoking
add mixture
and viola... flat yorkies

Why?

Some puds in pubs etc.. are huge. How do they do this?

it's a long read, but everything you'll ever need to know about Yorskhire Puds is HERE

Lady_Aitch

Swan, I use an 8 inch sandwich cake tin for big yorkies. I expect this is what pubs do. I also reduce the milk just a touch and replace with water. This gives a crisper pud. Also I find placeing the tin on the hob whilst pouring in the batter helps to maintain the temperature and start cooking the mixture immediatly.

Swan_2

Lady_Aitch wrote: »

Swan, I use an 8 inch sandwich cake tin for big yorkies. I expect this is what pubs do. I also reduce the milk just a touch and replace with water. This gives a crisper pud. Also I find placeing the tin on the hob whilst pouring in the batter helps to maintain the temperature and start cooking the mixture immediatly.

I've got non-loose-bottomed sandwich tins I keep to make big ones too

good tip about the milk & water ratio