Yorkshire Puddings

newleaf

I use:
4oz Plain Flour
1/2 pint milk
2 large eggs
Pinch salt

I have had a lot more success with mine since I started making 6 individual ones in a silicon muffin mould instead of one large one in a roasting tin. As everyone else says, the oven, tin/mould and fat all need to be spitting hot! Hth

nearlyrich

I use Delia's recipe for Yorkies and I have not had any problems with them rising, I use a non-stick YP tin, the oven on as high as it will go and I use vegetable fat (Trex or similar) in the tray which I heat in the oven first, I also turn the ring on under the tin whilst I am pouring the mix in.

chuckles1066

Don't forget a teaspoon of mustard powder or some garlic.

Delicious :T

tickb26

thank you all so much. i will try what you have sugested and post my results.

i got the milk and water bit wrong it is fl oz not ml just had a blonde moment as my oh would say.

scheming_gypsy

tips are..

add the mixture to HOT oil
add an extra egg if your usual mixture doesn't rise
keep the oven door shut

kippers

I heat my oil for at least 10 mins before i put the mix in and i always use 2 eggs.

stockmarket-diva

The best yorkshire pudding recipie which never goes wrong and produces the most amazing risen puds is Brian Turners recipie.

This is simply 1 cup of plain flour, 1 cup of milk and 1 cup of eggs. The results are truly amazing.

lil_me

I have no idea where I went wrong with Brian Turners puddings but mine went awful, I think I might try that one again, they tasted fab but were as flat as a fart.

My sons a yorkshires junky, he goes crackers for them, but if they aren't to Aunty Bessies standard of rising (I did used to buy them but not now) he moans.

moj1966

I use equal volume quanties of flour, milk and eggs , Mix them up and leave to stand for at least a hour put in oil to heat up very hot about 220c and put into hot oil

Nova5

My Yorkshires are going flat as we speak.:eek: Wanted to make big ones - so using cake tins. Have read all previous posts and everyone does it differently so I'm confused. Have 4 adults and 1 child so I made batter with 8oz flour, 2 eggs and enough whole milk to make a single cream consistency. Have oven on 230 C. Does anyone know what I'm doing wrong? Any help much appreciated. Looks like I'm gonna have to see Aunt Bessie otherwise!