Yorkshire Puddings

kandyfloss

Fuzzgun,when I make my Yorkshire pud I make the batter the same day as I am cooking the meat,first making sure that the milk and eggs are at room temperature and don't put the mixture in the fridge.When all the ingrediants are together in the bowl.I use a fork to mix it all together first then a balloon whisk to get plenty of air into the mixture.I ususally tilt the bowl while holding it in one hand and the whisk in the other and just put lots of effort into it.

When the fat is smoking in the tin in the oven I take the bowl and give it another good whisk before opening the oven and using oven gloves or a tea towel gently pull out the oven rack until there is enough room to tip the mixture into it.I then push the rack back into the oven and close the door.

I leave the mixture cooking for at least 20 minutes before gently opening the oven door slightly to see what is going on.If the pudding has risen round the edges and look brown I then turn off my oven and let the last of the heat in the oven cook the pudding.Hopefully by the time it has fiinshed cooking everything else has finished cooking and it will be time to dish it up.

Remember also to cook the Yorkshire on the top shelf of the oven for best results....Good Luck

fuzzgun19

Thanks.
I did do all that (except the milk at room temp).
Next time I'll try making the mixture an hour or two before I cook them... If they are still a disaster, I'll give up!

nothavingfun..

just found this thread as i had no plain flour in.... just wholemeal SR which i used :eek:

they were awful - i had to bin them. they did indeed go all cakey and the middles weren't cooked properly _pale_

cuca

:rotfl: so thats what i have been doing wrong all along :rotfl:

missimaxo

I do small individual yorkshire puddings regularly with the following (my mum's) recipe:

1/4 pint milk
2 oz plain flour
1 egg
pinch of salt

I cook these in a muffin tin in a little fat.

However, whenever I have attempted a big yorkshire pudding (for toad in the hole) it never works, it simply doesn't rise.

Does anyone have any tips about how to cook them? Also, what type of pan do you cook them in?

Cheers :beer:

thriftlady_2

I think you have to accept that a large batter pudding won't rise very much in the middle -that's part of its charm, the stodgy bit in the middle. Or, maybe I'm just a rubbish batter pudding maker:D

sam010185

I never measure quantities when making yorkshires, I just guess! I use fairy cake tins for normal yorkshires although when I have tried to make big yorkshires (i.e. those that you can put the roast dinner inside IYKWIM) They never rise properly so not sure what's going wrong there!
Are you using a mega hot oven even when you're doing toad in the hole?

thriftmonster

I use 4 7" sandwich tins that I keep just for pub type Yorkies. To feed 4 generously I use 8oz plain flour, 2 whole eggs and 1 egg white and 3/4pt of milk and water mixed. I use lard in the tins.

jomo70

I use 3oz plain flour, 1 egg, 1/2 pint milk (or combination of milk and water, I find using water makes it lighter) gas mark 7 ..care of Delia! and fingers crossed its always been lovely. When I do a large yorky I use a pyrex regtangular dish...ooooh I love toad in the hole!!!

missimaxo

Many thanks everyone - I'll have another go tweaking my recipe.

So far they just look like thick pancakes lol!