Yorkshire Pudding Help

Christie_L

Hi all & happy new year _party_

Can anyone give me some advice re. yorkshire puds. I usually buy them ready made - the sort that you just heat for 4-5 mins in the oven. Obviously these are quite expensive and I remember my mum (departed) used to make these effortlessly using just batter, a tin and a hot oven.

No matter what I try they always turn out rock hard and not even remotely risen!

I don't know what I'm doing wrong but I'm determined to crack it and finally make my own. Can anyone tell me how you do yours, and any tricks of the trade???

TIA for any advice

C xx

*newstart*

lard

and really really really hot

booter

Plain flour, spot of water instead of all milk for the batter. Batter about the consistency of double cream. Very hot fat and hot oven. HTH

Pont

I use the '200' method.
First put a little oil into muffin tray (12 puddings)
Place tray into the top of a hot oven to get steaming hot
Then mix together 200g plain flour, 200g eggs, 200ml milk
Whisk like a mad woman until bubbles appear
Pour mixture into piping hot muffin tray
Back in oven for 30 mins
Big secret - on no account open the oven door during cooking

Christie_L

Thanks guys/gals, I honestly appreciate it :-)

I've got a x12 muffin tray, which I usually use just for making muffins. How much oil should I put in, and does it matter if it's goose fat/lard/veg oil etc? I remember I read somewhere that certain oils don't work well at very hot temps?

MIL reckons that she mixes hers for 15 mins, then puts straight in a hot oven around beef. Other articles I read say to rest for at least 1 hour, do you think it matters?

Thanks to all :-)

Mrs_Chip

For a 6-hole muffin tin I do:

About 4 heaped tbsp plain flour;
Salt and freshly ground black pepper
about 50 ml milk
1 Very Fresh Egg
Cold water

Heat oven to about 230c. Put tin in with a little oil, or pref lard or dripping in each hole.

Put flour, s&p, egg and milk in a bowl and whisk, by hand or with a beater.

Add water to make a batter with the consistency of thin cream.

Pour into the very hot tin, put back at the top of the oven and do not open the door for at least 25 mins.

Fresh egg underlined as this, I found after a long time in the Yorkshire pud wilderness, makes a massive difference.

Don't be fooled into adding more eggs, just makes puds taste eggy.

Makes lovely puds that rise right up, crisp on top, spongy at the bottom, with a hole in the middle for gravy:D.

Mrs_Chip

I put about a tsp in each hole, this will overflow, so I put a tray to catch under.

In all experiments, leaving to stand has made no difference.

About 30-35 mins in a v hot oven should have small ones lovely and crisp.

Fruball

If your recipe uses a pint of milk and one egg, add an extra egg - a chef taught me that once, and its never failed yet

Lard or animal fat is best... and get it really hot... smoking! whack the temp up on the oven to the highest it will go then turn down to 220.

HTH

bubbs

I never use milk just water. Never weigh either couple heaps plain flour, pinch of salt, 2 eggs, drop of cold water pour into very hot smoking mufin tray oh and i use vegetable oil, sometimes have a job to get them out the oven they rise sooooooooooo much!

nuatha

Individual size
Put a drizzle of oil (I usually use sunflower) or a quarter teaspoon of fat (I've used dripping, lard and goose fat, but would generally use trex) into each depression of a bun tin (about a 2mm depth coating)
Large tins
(I've used both sandwich tins and roasting tins) just enough oil in to barely coat the bottom of the tin - a heaped teaspoon of trex will do a 7 or 8 inch sandwich tin and double for a full size roasting tin. The trick with larger tins is to swirl the oil round them as you take them out of the oven (carefully, hot fat burns)
Put them in a hot oven for 30 mins (220C fan oven in my case).
The batter.
250g plain flour (8oz)
3 large eggs (or 4 small)
450ml milk (3/4 pint)
Pinch of salt
Dried herbs (optional)

Whisk the eggs into the flour and salt, add a little milk and whisk until its incorporated (basically to slacken the mix) add the milk gradually whisking until the consistency resembles double cream. Whisk in the herbs if using.
Decant from bowl into a jug.

When the oil is hot (at least a heat haze coming from it) pour the batter into the centre of each [FONT=&quot]receptacle[/FONT], you should have a sizzling sound and little bubbles appearing round the edge of the batter. Work as quickly as you safely can and get the pans back into the oven, don't open the door for at least 15 minutes and preferably 25. Check them at 25 minutes and if your oven is like mine they probably need another two or three minutes.

Batter can be made ahead of time or at the last minute (I've made batter the day before and kept it overnight in the fridge) it doesn't make any difference. If the batter has sat for a while (particularly if you've added dried herbs, then a quick whisk before you take the tins out of the oven is worthwhile.
My failures have been down to using self raising flour (value flour bags look the same in a rush) which produced no rise at all. Oil not hot, very little rise, and a heating element in the oven dying well risen on one side and pancakes on the other.

Assuming you have any left (a miracle in this house) they do freeze well.

(The method and basic recipe were my grandmothers and makes 24 individual sized or two roasting tins.)

lil_me

I use Brian Turners recipe and they come out enormous

Ramekin of - plain flour, eggs and milk (can do milk and water half half)
Splash of vinegar I sometimes remember
Whisk well

This is where I do it different - spray oil into a muffin tin, heat in oven at 200, spray again if needed, half fill muffin tin and back in oven ASAP

Nomnomnom