Yorkshire Puddings

16011996

Any one any foolproof recipes for getting them big, my mum used to do massive ones in a dinky tray, but mine are always little (or bought frozen)

thanks

MATH

Make sure the tin and fat are smoking hot. Put the tin on a hotplate while pouring in the batter so the tin does not cool. Cook at top of oven (I use 220c) 20-25 mins for individual ones 30-45 mins for large one or toad in the hole. Never open the oven door unitl cooked. Only ever use plain flour. Some people recommend resting the batter. Delia says this is tosh but I do it anyway out of tradition.

If you do all this already and they are still small add an extra egg. Most recipes call for 1 egg to every 4oz of flour and 1/2 pt of milk. When I moved house and changed ovens my Yorkies shrunk (Painful). I splashed out and used two eggs and now they are fine.

Use two eggs and they should be ginormous. If you like them fluffy in texture use all milk, if you like them a bit cripser (like restaurant ones) use 1/2 milk and 1/2 water. Don't ever buy them 160 they are cheap and dead easy to make.

Save time and make double the mixture, have yorkies one day and fridge the remaining mix for pancakes the next. The batter is identical for both

Batter also freezes well, can be defrosted and used later. The yorkies are not quite as big as using fresh batter but still better than bought ones.

One large yorkie filled with Tyne Brand mince and some veggies makes a quick and easy meal.

Fruit yorkie is very nice also. Pour batter into hot large tin and through in cooked rhubarb and plenty of sugar. Cook for about 30-40 mins.

cathy_3

the knack with yorkshires is to have the oven hot and at the right temp for the recipe

if you put them in a cooler oven they just sit there or dont rise properly

and beat them really well, usually let the batter rest for a while as well


I use this recipe and I get biggys every time lol

4oz plain flour
2 eggs
half pint milk pinch of salt

beat them well together and use gas 8 or 250 electric
about 12 to 15 mins should do it

good luck

16011996

thanks math. that sounds easy enough.

Spendless

my mum and my gran always let the batter 'rest' in the fridge - and they both do far more yorkshire puddings than me.

Jay-Jay_4

160, have a look on Fairygirls toad in the hole thread for some more tips.

I always stick to my recipe/method exactly and they rise beautifully.

16011996

160, have a look on Fairygirls toad in the hole thread for some more tips.

I always stick to my recipe/method exactly and they rise beautifully.  ;)

will have a look poochy. stupid, but i never thought of toad in thehole being same sort of thing. :-[

Jay-Jay_4

yeah, just omit the toad! ;D

16011996

 yeah, just omit the toad!  ;D

:-[ :-[ :-[ ;D ;D ;D

Chris25

I once followed the Gary Rhodes method (usual recipe just add an extra whisked egg white) and they rose so high that they stuck to the integral grill ;D ;D ;D

16011996

I once followed the Gary Rhodes method (usual recipe just add an extra whisked egg white) and they rose so high that they stuck to the integral grill ;D ;D ;D

sounds like my sponge cake, that rose a lot cos i put too much bicarb in i think, . ;D