Yorkshire Puddings

angchris

Stephen_Leak wrote: »

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.

TOAD IN THE HOLE


Serves 2


INGREDIENTS

2 eggs
100g of plain flour
200ml of milk
50ml of water
1½ tablespoons of sunflower oil
1 tablespoon of sunflower oil
6 pork chipolata sausages*

METHOD

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. Mix up each time until the batter is smooth and creamy. Leave the batter to stand for 30 minutes.

Put the 1½ tablespoons of oil into an ovenproof dish in a preheated oven at 220°C, 425°F, gas mark 7.

Put the 1 tablespoon of oil into a frying pan on a medium heat. Fry the sausages for about 10 minutes, turning them from time to time.


Take the dish out of the oven. Pour in the batter mix. Add the sausages. Put the dish back into the oven. Cook for 20 to 25 minutes until golden.

ADDITIONS & ALTERNATIVES

Use a packet of batter mix according to the instructions on the packet for Yorkshire pudding. Wrap a rasher of bacon around each sausage. Grille the sausages under a medium heat for about 10 minutes instead of frying them.

TIPS

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. Use a metal dish, as they get hotter than ceramic or glass dishes and will not crack when you pour the cold batter into a hot dish. Use lard instead of the oil in the oven, as this gets hotter than oil. If you have to open the oven door to check, open it as little as possible and close it gently.


* Use good quality sausages. The more meat in them the better. There are few tastier foods than a meaty, herby sausage. There is nothing worse than a bland, mass-produced tube of pink stodge.

beat ya to it! fabby recipe though... i thank you, my oh thanks you, my ds thanks you and even my rottweiler had the leftovers on top of his biscuits did i say it was good? :rotfl: deffo one for my keeps list as it turns a few bangers into a filling cheap meal yummm.:T

Stephen_Leak

The secret to YP's is almost the ancient "4 Elements", Earth: good simple ingredients, Air: you need to get and keep this in the batter for it to rise, Water: no recipe I found didn't add a bit of this. It seems counter-intuitive for keeping the air in the batter but it seems to work, and Fire: hot oven, hot oil or lard, metal tin, keep the heat in.

Oh, and another tip I've found for a metal YP dish: keep it just for YP's and don't wash it up. Just wipe off any excess oil. After a while it will develop a non-stick coating better than anything DuPont have come up with.

Penelope_Penguin

Huuuuuge thread here - Yorkshire Puddings - lots of othre tips.

HTH, Penny. x

debbym

I can vouch for the recipe quoted by PP above just a few things to add.
If you want to use oil for your Yorkies use sunflower oil rather than olive oil as it has a higher smoking point. You want the oven on full belt and the oil to be white hot before you add the batter.
If even after all of this they don't rise as they should use 3 eggs rather than 2 next time...

sparklygirl1

Will try tomoz and will report back.......

Stephen_Leak

And every cook has had, or will have, at least one YP disaster.

sparklygirl1

cathy wrote: »

the knack with yorkshires is to have the oven hot and at the right temp for the recipe

if you put them in a cooler oven they just sit there or dont rise properly

and beat them really well, usually let the batter rest for a while as well


I use this recipe and I get biggys every time lol

4oz plain flour
2 eggs
half pint milk pinch of salt

beat them well together and use gas 8 or 250 electric
about 12 to 15 mins should do it

good luck

This was perfect, I think I will half the quantity next time as way too much batter for us. Also only put a small amount of batter in the dishes.

fuzzgun19

Well, I made cathy's above recipe last might, and it's been resting overnight.

I have some brisket in the slow cooker (first time!) so I hope they both turn out ok.
My yorkshires have always come out like flat cakes, or sometimes they are hollow, even though I follow the recipe in the Bero book!

Fingers X'ed!

fuzzgun19

Update:

Well, the brisket came out nice, the meat was tender.

My Yorkshires were a bit of a disaster though.

I mixed the above recipe last night, and put it in the fridge.

Oven at Gas 8 for 25 mins, tray with veg oil in for 20 mins, whipped up the mixture again, then poured into the hot tins.

After about 10 mins I could see that 10 of the 12 were 'round', and then I took them out after 25 mins they were the same.
Almost like they has 'dombed' underneath, and the tops were round.

They tasted ok, but I am still dissapointed, as I (yet again) followed the recipe to the letter.


What am I doing wrong?

Skint_Catt

The first time I ever made toad in the hole it was perfect - I thought 'how hard can this be'. Since then not once has it worked out. Last time I think I tried to put too much batter in the oil/tray as it cooked round the outside and ewas pretty good, but the middle just stayed as soggy batter.

Will try with half the amount next time. Trouble is I'm trying to keep fat out of it as much as poss (on the eternal diet) but I know it's one of the animal fats that makes fab yorkies (I've forgotten which - goose?)