Yorkshire Puddings

TheFlyingGerbil

We call them yorkshire pancakes in our house, so you can guess how they turn out here, so well done!

Joe

Queenie

TheFlyingGerbil wrote:

We call them yorkshire pancakes in our house, so you can guess how they turn out here, so well done!

Joe

Joe, if they are not rising, check you are doing the following:

~ using plain flour
~ letting the batter 'rest' in the fridge before cooking (this lets the gluten in the flour relax) At best, let it rest overnight; but you can get away with leaving it to 'rest' for an hour in the fridge if pushed
~ have the oven up high
~ heat the oil in your patty tins
~ add the cold batter to the hot oiled patty tins
~ don't open the oven until they are cooked!

Hope your pancakes metamorphasise into scrummy risen puddings

purpleimp

I have Never ever let my batter rest and it's never been a problem getting them to rise....................
smoking hot fat and then load the bottom of each tin with powdered white pepper and it works everythime. HTH.xxx

Queenie

That's great purpleimp :T I know people who don't let their batter rest and still have good results too

The reason I mention it is because that is the *principle* of making a batter If someone is having problems getting theirs to rise, I feel it's only fair to give them all the options based on the principles.

I've eaten chicken beyond it's sell by date and not been ill - however, that doesn't mean it's safe. Therefore I wouldn't recommend it to others because *in principle* it's not safe at all!

Never heard of loading the bottom of the tin with white pepper - is there a reason behind that method which contributes to the rising?

studentphil

This is probably an apt one for Christmas time.

The secret is a really hot oven and hot tins with almost smoking oil in them

studentphil

What is the best way to avoiding them going flat?

Raksha

studentphil wrote:

What is the best way to avoiding them going flat?

Don't start cooking them until the very last minute - then straight from the oven onto the plate - even the best yorkie will flop in the middle.

Penny-Pincher!!

Aunt Bessies

JoeyEmma

I'm making Delias mini yorkshire puds with roast beef as little canapes for NYE. I thought that I would make the mini puds in advance and freeze them like Delia suggests. Anyway, I made them last night, and they have turned into beautiful puds, however they are round balls. There is no well in the middle to fill with roast beef. I've shoved them in the freezer, but was wondering if anybody had any ideas on how to save them so I can fill them, or any alternative canapes that I can make with yorkshire pudding balls!

http://www.deliaonline.com/recipes/mini-yorkshire-puddings-with-rare-beef-and-horseradish-and-mustard-creme-fraiche-sauce,825,RC.html

inkie

Tescos value mix - olive oil in the pudding trays - add mixture when oil is sizzling amd bingo - works every time!!