Giant Yorkshire Puddings

ragz_2

I tired to make these the other day (in sandwich tins) and I ended up with two flat pices of batter. Which tasted fine but looked nothing like what I was aiming for! I can only assume I didn't use enough mixture and/or have hot enough oil.
Does anyone have a recipe for these, preferably with the suggested quantity to use for each one?

Many thanks in advance (tried search and indexed colections with no luck, sure it's here somewhere! )

juliapenguin

My toad in the hole always comes out like that and I'm generally a very successful cook. I'll be interested to find out what people suggest!

tiredwithtwins

I use 6oz of plain flour, 2 eggs, pinch of salt, 10fl oz of milk and water (about 30;70 milk to water). bang it all together in a jug and whisk it up.
get oil hot in a heavy bottomed metal tin for about 10 minutes, gas mark 7 - on next to top shelf. (i find they cook too quick and dont rise enough before you take them out if you put them on the top shelf)
when oil heated up, pour batter into oil, and cooked for about 20 ish minutes (or whenever theyve hit the top of the oven!)
mine come up nice and high, even in a big tin. I use full fat milk, so use the ratio as i said above.

its taken some trial and error, but im really happy with mine now :T

lynzpower

Sounds to me like there is not enough oil in the tins. I used to have this problem.

You need the oil to be 1/3rd of the way up the pan- minimum- and only fill 1/3rd.

I think i was trying to be healthy, but they never did work right till I put more oil in

ragz_2

Thanks guys. Will try the above recipe and more oil!

alisong_2

Yes, I think it is the oil thing. I also tried to cut back on this and it's only since I've got fed up with flat yorkies and added extra oil that they've started rising properly.

lil_me

Oil is needed. I use Brian Turner's recipe (or should I say the one he says he Mum used), don't need scales. Fill a ramekin (or a tumbler/pot etc depending how much mix you need) of flour, eggs and milk....chuck in a dish with a little vinegar and salt then in a red hot oiled pan (even better if you can keep the heat under on the hob as you pour in). You can use half and half milk and water......I tend to. Don't need 1/3 of oil with that recipe, just enough to line the bottom....they are enormous! So much so after so many failed attempts I made them and burned the tops!

nuttyrockeress

I actually use Silicon bake ware for my yorkies and don't use any oil other than a spray of olive oil and mine come up huge!!

I always let the silcone heat up a bit before and then put the mixture in - I use a Jamie Oliver recipe

x-cupcake-x

When I make yorkies I do 1 cup of plain flour, 1 cup of milk, 2 eggs & a pinch of salt. Mix the batter and then leave to rest for an hour.
As said above there needs to be enough oil in the tin & it has to be really hot.