Yorkshire pud with SR flour

PasturesNew

I have a big lasagne dish that I make a giant yorkshire pudding in. It's the sort of thing you could get 6 good sized portions of pie/similar out of.

And I eat it all myself stuffed with piles of mash (about 500-750g) and gravy and mixed veg (brocolli, cauli, carrots usually).

I love big yorkshires filled with stuff.

Swan_2

PasturesNew wrote: »

I have a big lasagne dish that I make a giant yorkshire pudding in. It's the sort of thing you could get 6 good sized portions of pie/similar out of.

And I eat it all myself stuffed with piles of mash (about 500-750g) and gravy and mixed veg (brocolli, cauli, carrots usually).

I love big yorkshires filled with stuff.

me too, I want one of those now :drool:

MrsCook_2

Swan wrote: »

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

good tip about the milk & water ratio

:eek:loose bottomed sandwich tins for yorkshire pudding lol:p:D

i would be scared in case the batter went right back out again!! same for oil, i couldnt take the risk!(just too lazy to clean hte oven lol:p)

Swan_2

Swan wrote: »

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

MrsCook wrote: »

:eek:loose bottomed sandwich tins for yorkshire pudding lol:p:D

i would be scared in case the batter went right back out again!! same for oil, i couldnt take the risk!(just too lazy to clean hte oven lol:p)

lol, I can just imagine :rotfl:

I think you've mis-read/interpreted my post, no way I'd try that!!! as long as I don't mix them up with my same size loose-bottomed ones for sponges I'll be ok!

MrsCook_2

pmsl!!
oh dear bedtime for me then!! obviously missed the "non" part!!

Swan_2

MrsCook wrote: »

pmsl!!
oh dear bedtime for me then!! obviously missed the "non" part!!

easily done, I do ramble on a bit

t_obermory

level200 wrote: »

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

How much flour are you using to 3 eggs? Standard (Delia) recipe is 3oz flour, 1 egg, 2floz water, 3floz milk; they'll make 6 normal sized ones or 2 big ones I guess. You need to make sure that you've whisked them really well and if you're doing big ones don't put too much mix in or they'll go stodgy on the bottom. Other than that Delia's other recomendation is to put the yorkshire container over a low heat on the stove top while you're pouring in the mix so it stays hot.

HTH's.

tandraig

ive used SR flour in past but its not as good as plain. try adding another egg hun . for some reason eggs act as raising agent.

carolinosourus

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?

Mine used to go flat until I worked out that if I opened the oven during them cooking then that would cause epic flatness! Now I make sure that I put them in at just the right time so I won't have to open the oven at all until everything has cooked. There's no light in our oven so I have to turn the kitchen light off and use a torch to look through the oven-window to check on them!

cyclingyorkie

hubby makes brilliant ones! don't open the oven door to check on them!