Yorkshire Puddings

Stephen_Leak

troll35 wrote: »

Ask 100 people who don't buy ready made yorkshires what their recipe is and you'll get 100 different answers!

True. So, here's mine.

2 eggs
100g of plain flour
200ml of milk
50ml of water
1½ tablespoons of sunflower oil

Break the eggs into a bowl and pick out any bits of shell. Mix up the eggs. Add the flour. Mix thoroughly. Put the milk and water into a measuring jug. Add the milk and water a bit at a time. Beat each time until the batter is smooth and creamy. Leave the batter to stand for 30 minutes.

Put the oil into an ovenproof dish in a preheated oven at 220°C, 425°F, gas mark 7 for 10 minutes.

Take the dish out of the oven and immediately pour in the batter mix. Put the dish back into the oven. Cook for 20 to 25 minutes until golden. If you have to open the oven door to check, open it as little as possible and close it gently.

My quantities, more by accident than design, seem to be the metric version of the traditional "1 cup of each".

YP's are full of secret and magic ingredients, such as the second egg and the water. I can understand the egg, as it will hold the air in the mixture to make it rise. However, as has been stated above, self-raising flour doesn't work. Some recipes add salt, some don't. I can't see what it adds, so I've left it out.

The real magic ingredient is heat. If possible, use a metal dish, as they get hotter than ceramic or glass dishes. Again, if possible, use dripping or lard instead of the oil in the oven, as this gets hotter than oil. As soon as the pre-heated dish comes out of the oven, get the batter in there as fast as possible and get it back into the oven again.

The problem is that the easiest things to do right are also the easiest things to get wrong.

outrageous_monkey

I've been using Brian Turners receipe for Yorkshire Puddings and it couldnt be easier.

1 cup of plain flour
1 cup of milk
1 cup of eggs (I use a childs cup, so around 3)

Works a treat every time!!

Skint_Catt

I tried the extra egg last time and it sank! I'm going back to my one egg! :rotfl:

RHYSDAD

We do home made Yorkshires and it takes a few goes to get right but i think the 2 egg thing and beating the air in is what achieves the best result!

Clowance

after many years of being rubbish at yorkshires I have finally got it sussed. I use a tesco value yorkshire batter mix (9p) because I am too lazy to struggle to the back of my overloaded cupboard for the flour, whizz up 1 egg and 200ml water then add the sachet and whizz again. Put in non stick muffin tins (does 10) while the muffin tins sit on a gas ring (they have been heated already in the oven for 10 mins or so, teaspoon of oil in each ). Batter goes in sizzling and I put in the oven for 25-30 at about gas 7. Works a treat.

naranja

I'm a true Yorkshire lass and use 8oz plain flour,1 pint of milk and 6(Yes 6!!)eggs and have perfect results every time. Make sure the fat in the trays is sizzling when you add the mixture, the oven is very hot and don't open the oven door until they are well risen and cooked. Perfecto!!

chappers

I'm with naranja on this one with regards to plenty of eggs

8 ounces of flour
1tsp salt
4 whole eggs plus 2 egg yolks
300ml water
300ml milk

get the pan smoking hot and in with the oven on flat out
don't even think of opening the door for 20 mins
This is enough for a roasting tin a twelve slot deep yorshire tin, if using a shallow 12 slot tart tin then just half the recipe.
Resting the batter for 20mins is essential it helps the starch chains in the flour bind together.

sparklygirl1

I would love to make fro scratch. Please can someone offer a recipe? Thank you so much.

angchris

i made toad in the hole earlier and the batter grew like a monster out of the pan :rotfl: heres the recipe i used http://forums.moneysavingexpert.com/showthread.html?t=855543
im sure if just poured the batter straight into oiled muffin tins it would work great too. thanks stephen for a fabby toad in the hole :T :T

Stephen_Leak

Ask 100 people for a YP recipe and you'll get at least 101 answers.

To start the ball rolling, here's mine. I've tried to gather together all the "traditional" variations, tips, etc.

I had to shoe-horn mine out of the oven as well!

A further tip: Don't use an electric whisk, as they make it too easy to beat the air into the batter and then beat it out again.