Yorkshire Puddings

janeawej

Punky wrote:

Used to follow Delia recipe but saw this done by Brian Turner and now I get HUGE Yorkshire's which are yummy plus no fancy measuring just bung it in a cup

1 cup of plain flour
1 cup of eggs
1 cup of milk/water
pinch of salt
dash of vinegar

Whizz it up and leave to stand. Meanwhile get the oven very hot. Spray oil in large muffin tray and put in oven until very hot. Pour batter into muffin tray and put in oven - LEAVE ALONE for 30 - 40 mins. Perfect. I love them with gravy and mint sauce!

Punky xx

the same recipe but i measure the eggs then use the same amouont in flour and milk/water that way i can make as many as i want! 3 eggs usualy does us! jane:T

jaxxy00

I always used to make my own until a couple of years ago, then gave up. I dont know what was going on but they came out like pancakes all flat.

I found a recipe a few weeks ago and thought id give it a go and hey i batch cook now in 60's a time and they rise really well. First time i made them i got a bit worried cos they rose so much they almost touched the next shelf :eek: I think the main thing is to have the fat smoking hot so it sizzles when you pour the batter in. Another thing i do is let the mix sit for 15 minutes (not too sure what this does but recipe states it) and i put mine in the middle of the oven.

Recipe i have is:

100g plain flour
pinch of salt
175ml milk
1 egg (medium)

Preheat oven to 220c with your oiled yorkshire trays in then when heated pour mix in and cook for 20 minutes.

Last time i added some dried sage and finely grated some onion into the mix for sage and onion yorkshires and they came out really well, eveyone liked them. I did think about putting a couple of spoons of stuffing mix in but thought this may dry the mix out a bit too much so didnt do it. Good luck and let us know how you get on, whichever recipe you use.

cattie1

well I tried the basic recipe
2 eggs
flour
oil e.t.c
but ds1 and ds2 had actually lost my fairy cake tin :eek: so made 1 in a casserole dish and it actually turned out really nice but OH said it was a bit eggy!:rolleyes: so 1 less egg next time! lol
thankyou every1 for your replies and ideas.

Jake'sGran

cattie1 wrote:

hi:hello:
Could any1 give me a recipe for hm yorkshire puds please?
I will be honest I have NEVER EVER made them before :rolleyes: (young family!) and always bought but would like to start hm ones. thankyou very much.
cat.xxx

I have not read the other answers but will just say that I make them regularly and don't weigh anything. It is much the same as a pancake mix but the big secret is that the fat/oil in the tin and the oven must be very hot.

I use about 4 ozs plain flour
1 egg
enough mil or milk/water to make a batter (not too thin)
pinch of salt

Drop the egg in the centre of the flour - salt added - with some milk and start whizzing (whisk or fork) to correct consistency. But towards the end I add a tbs of oil. They always go down well. Putting a bit in tart trays always comes out good but often I can't be bothered and use a bigger tin dish such a sandwich tin one. Must be metal. Any leftover is used for pancakes next day.

Jake'sGran

cattie1 wrote:

hi:hello:
Could any1 give me a recipe for hm yorkshire puds please?
I will be honest I have NEVER EVER made them before :rolleyes: (young family!) and always bought but would like to start hm ones. thankyou very much.
cat.xxx

I have not read the other answers but will just say that I make them regularly and don't weigh anything. It is much the same as a pancake mix but the big secret is that the fat/oil in the tin and the oven must be very hot.

I use about 4 ozs plain flour
1 egg
enough mil or milk/water to make a batter (not too thin)
pinch of salt

Drop the egg in the centre of the flour - salt added - with some milk and start whizzing (whisk or fork) to correct consistency. But towards the end I add a tbs of oil. They always go down well. Putting a bit in tart trays always comes out good but often I can't be bothered and use a bigger tin dish such a sandwich tin one. Must be metal. Any leftover is used for pancakes next day.

Forgot to say I leave the mixture in the bowl for about an hour before whisking again.

taplady

Hi I was told a tip for getting huge yorkies and I tried it yesterday at work and they rose like never before!

4oz plain flour
pinch salt
2 eggs
half pint milk or milk/water
plus add 2 more egg whites and whisk the lot up, this tip came from a chef apparently!;)

Am trying it out again tonight at home with toad in the hole!:D

luckylukey

I leave my batter over night and always wait until the oil is smoking until adding the batter. I also make sure that the batter sits level with the tin section it is in - if that makes sense!

vivaladiva

jaxxy00 wrote:

I found a recipe a few weeks ago and thought id give it a go and hey i batch cook now in 60's a time and they rise really well.

:eek: Do you multiply your recipe by about 5 or cook however many single lots? (Large family so batch cooking goes down well here.)

Penny_Watcher

My Grandma (being born in and living all her life in Yorkshire) used beef dripping or if non was available lard as the fat for cooking Yorkshire puddings in.


And she made the best Yorkshires in the world - ever!:beer:

She used a big enamel (sp?) dish which she put in a very hot oven for about 5 minutes to heat the fat. She used to say that it was hot enough when there was a "blue haze" coming off the tray.

When she was a child (early last centuary) she said that they used to eat the Yorkshire Pudding first. This was supposed to take the edge off your appetite so that you didn't want too much [expensive] meat.

jaxxy00

Bizzimum wrote:

:eek: Do you multiply your recipe by about 5 or cook however many single lots? (Large family so batch cooking goes down well here.)

I was making up double each time. The only reason for that though was my jug fitted double mix in just nice and also as i use a combi microwave (although i have an electric oven) im limited to the amount im able to cook at a time.

So i figured that the mix would be ok to sit for a little while but if i made loads of mix i wasnt sure if it would be ok sitting about for quite a while, so played safe.

Im sure though if you have the oven capacity and amount of tins there would be no harm in making a large mix up in one batch and using it. Just multiply everything by however many you want to make.

P.S. Just thought to myself that a double mix of 12's doesnt go into 60 (if you see what i mean) then i realised what happened last time. I made a double mix and while 12 were cooking i knocked the rest of the mix over so then made up 2 more double lots giving me 60 instead of what should have been 72. This sounds confusing to me :eek: so apologies if it does to others. I know what i mean tho.