Yorkshire Pudding Help

totallybored

I do 4oz flour, half pint of milk, 2 eggs and a pinch of salt whisked together.

I use a 12 bun silicon cake tray, cover each hole so the bottom is completely covered in sunflower oil and leave in an oven at the hottest temp for at least 15 mins. Add the mix and leave in an empty oven for around 15 to 18 mins.

I use old eggs and use the mix straight away sometimes (Delia recommends leaving it for an hour before using) but they always work. I've found that the oven must be hot, not have other things in and the mix must go into a tray that won't stick. My aluminium trays don't work and the puds never rise if there is other stuff in the oven. Also, never open the oven door while they are cooking.

Pont

totallybored wrote: »

Also, never open the oven door while they are cooking.

Everybody seems to have different ingredients/methods which all seem to work for them. However, I think the 'never open the oven door' is the tried and trusted secret!

I made 24 last night - delicious!

Pink.

Hi Christie,

I use half a pint of milk, 4oz plain flour, two eggs and a pinch of salt and pepper. Mix the ingredients together and let the mixture stand for half an hour.

To get them to rise well the most important thing is to make sure that the fat in the tin is really hot (almost smoking) when you add your batter. Usually I pre-heat the tin in the oven then set it on a ring on the hob to maintain the heat while pouring in the mix.

This thread has more recipes and tips that might help:

Yorkshire Puddings

I'll add your thread to that one later to keep the recipes together.

Pink

rachbc

i just can't do them either- lucky my hubs is a skilled YP maker- so much so that he has to go to his mums to do hers too - she used aunt bessies so no idea where his hidden talent comes from

Linz4383

i usually use the value batter mix .... only around 8-10p n works fantastic i put my yorkshire tray in oven on around 200 let it get REALLY hot, put the mix in and leave them to cook normally around 15-20mins

margaretclare

I learned to make these when I was a child, by watching. Basically, plain flour, half milk/half water, one egg, pinch of salt. Beat well. This is important - get lots of air into the mixture. Leave to stand in a cool place for a couple of hours before putting into the oven. Nowadays I'd put the bowl into the fridge - the important thing is, put into a cool place because again, it gets more air into the mixture.

When I was growing up it was beef dripping that was used. Doesn't matter whether you use patty tins or the slightly bigger ones. The important thing is: the oven must be hot, and I mean really hot. Like baking pastry. Put the tins into the oven so that the fat melts and gets really hot, you can see smoke coming off it. Put the mixture into the tins and then back into the oven really quickly. Don't open the oven door until the puddings have risen. If the tins are well-seasoned the puddings shouldn't stick, should come straight out on to the plates and be eaten straight away, with gravy or with mint sauce. Very important: they're eaten as a separate course, not on the plate with the rest of the meat and veg. Yorkshire puddings are the first course, the starter, of Sunday dinner. The meat will have been cooked and will be 'resting' while this is going on, because the meat doesn't have such a hot oven as Yorkshire puddings.

This is me, remembering how it was done in a Yorkshire cottage in the 1940s. I can't say any quantities, times, amounts etc because no one weighed or measured anything, they did it by 'feel' or by memory, by experience. My job was to get all the ingredients out and then put the bowl back into the larder where it was cool, to stand for about 2-3 hours until the meat etc was cooked and then the puddings were cooked. It was a work of art trying to get the temperature right in an oven beside the fire on the range - we always had cheap cuts of meat which needed long slow cooking and then the oven had to be much hotter to cook Yorkshire puddings.

I don't know when the fashion arrived to have Yorkshire puddings on the plate with everything else. To me, they are a basic peasant dish and easy enough to make, but I think it must be much more difficult to balance out everything, meat which needs not such a hot oven as Yorkshire puddings, veg etc and get them all on the plate at once.

I don't make them nowadays, but if I ever did, you would get them as a separate course the way I grew up with. Of course you don't have to wash the plates after you've eaten Yorkshire puddings and gravy, just serve the meat etc on the same plate. And no need to make it all that complicated - no need, for instance, for potatoes cooked in 2 or 3 different ways, one is sufficient, and some seasonal veg. And no pudding course after - you've had your puddings beforehand.

This is

bltchef

hi u could try this a cup of flour a cup of water and a cup of eggs it does not matter what size of cup you use as long as you use the same one for all your ingredients hope this helps

Kimitatsu

The key to it for me is the oven temperature, your oven MUST be hot, and the oil smoking so that when the batter hits the pan it sizzles and starts to cook instantly. I was born and bred in Gods Own Country and I use the same recipe as Pink winged have to say it has never failed me.

MessyTessie

I took a receipe from this site, sorry but I've forgotton who from, it's the simpliest I could find and it's never failed me yet.

2 tablespoon plain flour
2 tablespoon water
2 tablespoon milk
2 eggs
Pinch of salt

You get the idea, for me it's idiot proof, this makes me four large yorkies, someone did post that it made 12 small ones but I've never made small ones so I can't comment. The other hint I had from somewhere was it's the difference in temperature that makes it rise and to let the mixture rest so I make the batter at lunchtime and leave it in the fridge until wanted at night with a quick whisk before it goes into the very hot oil, I use sunflour oil and that works for me.

My Mum now uses this receipe and she's a yorkshire lass, so if there good enough for her they are good enough for me

Lizbetty

• A good friend gave me this recipe (via facebook message!) which has made my life complete:
  
  "Okay .... 150gm plain flour, 175ml milk, 50ml water, 2eggs & 1egg white, pinch of salt. Preheat oven to gas 8 or 230 put oil in muffin tins, wait 10mins then add mix, cook for 20/25mins, do not open oven! Good luck x
• oh, it makes 12 ;0) "

Sorry for bullet points, I copied and pasted it!

I'm in Yorkshire and mine would never rise til I tried this. They ROCK! :T