Yorkshire Puddings

looby-loo_2

A metal dish gets it even hotter.

aconitum

wack another egg in it . An extra egg always makes it rise well!

thriftlady_2

aconitum wrote: »

wack another egg in it . An extra egg always makes it rise well!

That's a good point, last time I made small Yorkshires I used Jamie Oliver's recipe from the Ministry of Food book and he specifies 3 eggs rather than 2. They rose really well.

MATH

Add another egg it will make all the difference. HTH

nesssie1702

Make your batter early and let it rest for an hour or so before you need to use it.

Have your dish oiled and in the oven, so that the batter goes onto very hot fat, as Looby-loo said above.

Make sure that the oven is at the right temperature, at least 220 ºC for Yorkies/Toad in the hole

ZLS1984

I agree about the extra egg, try about 3 and I also agree about the milk and water combo thats what I do.

Also I beat mine quite a few times before it goes in, then I heat up the oil to mega hot, then beat again so loads of bubbles appear then pour it into hot fat.

If you do not like the soggy bit, try turning it over when it is cooked to double cook its bum.

sarymclary

ZLS1984 wrote: »

I agree about the extra egg, try about 3 and I also agree about the milk and water combo thats what I do.

Also I beat mine quite a few times before it goes in, then I heat up the oil to mega hot, then beat again so loads of bubbles appear then pour it into hot fat.

If you do not like the soggy bit, try turning it over when it is cooked to double cook its bum.

I agree too with using extra eggs.

My mix for 12 large using a muffin tin, or 1 big in a large roasting tin is:

4 large tablespoons of plain flour
2 large eggs
pinch of salt
generous pinch of ground black pepper
cold water/semi skimmed milk - enough to make the consistency of very thick gravy

I make mine a good hour in advance of needing it, so that the gluten in the flour gets to work

Ensure the fat in the tin (I use olive oil) is generous, and smoking hot - my oven is usually at about 230 degrees celsius

Allow 15 mins to cook the individual yorkies, and make sure you've allowed plenty of room for them to rise about 3/4 times the height the batter was!
A large tin should take a bit longer, and as suggested above, if it's a bit soggy on the bottom, flip it over and give it an extra 5 mins to make it crisper.

As a quick easy tea, I make a batter mix, and pop 1/3 of a sausage in each individual batter mix in a muffin tin, and they have mini toad in the holes. My boys love it, and it's also a good vegetarian dish to make, as you can use veggie sausages too (you can use up cooked sausages this way too).

undercover_angel

I use Brian Turners Yorkshire Pudding recipe, he says to use equal volumes of milk, flour and cracked eggs. (Eg, 1 cup full of flour, 1 cup full of milk and 1 cup full of cracked eggs)

It has always worked for me and the yorkies come out massive, even when I make toad in the hole (it does take quite a while to cook though) x

ZLS1984

sarymclary I forgot about letting it sit I do this too.

Silaqui

Sorry don't know how to do quotes, but

"try turning it over when it is cooked to double cook its bum."

Ahhh bless!