Yorkshire Puddings

Glad

I always make one large yorkshire pudding
it's not as hard as the small ones sometimes are
and I always add an extra egg

trafalgar_2

Gonna try the extra egg ,cause mine ain't doing so good (well hubbys ;D),I love going out for lunch and eating the whole thing from a giant yorkshire pud swamped in gravy

16011996

i love this too, is better than anything else.

Gonna try the extra egg ,cause mine ain't doing so good (well hubbys ;D),I love going out for lunch and eating the whole thing from a giant yorkshire pud swamped in gravy  :D

16011996

did them with extra egg yesterday, they were lovely, so good i made two lots. ;D

Caterina

Well this thread has inspired me, so it is gonna be yorkies for dinner for the family!

Caterina

16011996

they are fab caterina, they will enjoy them, and really light too. ;D i was tempted to make them again tonight.

Lucie_2

I hardly ever make my own yorkies & I'm from yorkshire *hangs head in shame*

I have discovered Iceland own brand frozen batters to be the best little ones (16 for 99p?? I think, or maybe it's 12) & Morrisons giant ready-made yorkies at 37p each are pretty good as well

My mum says it's best to let the batter rest & opening the oven door during cooking is the cardinal sin.

16011996

I hardly ever make my own yorkies & I'm from yorkshire *hangs head in shame*

I have discovered Iceland own brand frozen batters to be the best little ones (16 for 99p?? I think, or maybe it's 12) & Morrisons giant ready-made yorkies at 37p each are pretty good as well

My mum says it's best to let the batter rest & opening the oven door during cooking is the cardinal sin.

my mum swore by not opening the oven door too. had forgot that.

Alison_B

I have just found this thread and hopefully your tips are going to put me in my sons good books.  He loves yorkshire puddings and my 2 boys have great fun each weekend deciding what they could be, sometimes they are like biscuits and other times they are like balloons as they puff up but they never ever look like my mum used to make.  Sadly she is no longer here, so I can't ask her how she made them but I am going to follow your tips and hopefully my boys will be pleased with the end results.

Can I just ask a question: do you put fat into the tins, what sort and how much?

Thanks

Alison

Squidgy

I use veg oil.

I use two eggs, and always leave the batter to rest. It's quite nice to stir some (about a tsp) wholegrain mustard in to the batter too.

About a tbsp oil (not sure as I never measure) in each hole, put the pan in to the oven until you are ready to pour the batter in (I use a ladle, but it is probably quicker to use a measuring jug). Whip the tray out quickly pour the batter in to each hole (until it is all level with the tin), put back in to the oven and DO NOT open the door until they are ready!