Yorkshire Puddings

kaydn

I use Brian Turners recipe it works on volume pick any container(I use a ramikin dish-makes 12 ) use equal volumes of flour milk and eggs(unbeaten) add eggs to flour and half the milk and whisk then gradually whisk in rest of milk. As stated in previous posts fat and oven shoul be very hot and do not be tempted to open the oven for at least 20 minutes.

lala1974

Hi all,
The title says it all really! I've been trying to make yorkies for a while now (not a quiter or just plain stubborn)! Anyway, I've got a batch in now that have at least risen but there is no "dip" or "hole in the middle! The whole blooming things have risen :rolleyes:

Any ideas, suggestions, wisdom welcome!

Lala

smartandshrewd

Was your fat really hot when you added the batter? If it sizzles at the edges when you first add the batter the sides tend to rise first.

lala1974

Hi Smartandshrewd

It did hiss when it went in, wondering if the batter was too thick? Maybe too much/little fat?! Flippin eck - deserves some sort of award/certificate to all of you that achieve perfect Yorkies!

wigglebeena

What's your actual recipe? (Stupid question alert: you are using plain flour, aren't you? Always worth asking!)
l

purpleivy

why do they have to have holes? Isn't big and fluffy all over good?

dizzybuff

are u using yoorkie tins. I use muffin trays as I like them huge and u can crack em open urself .

lala1974

wigglebeena wrote: »

What's your actual recipe? (Stupid question alert: you are using plain flour, aren't you? Always worth asking!)
l

:rotfl:Stupid question wasn't so stupid a few weeks ago when I gave them a go with SR flour too!

I'm using equal amounts of egg, flour and milk.

purpleivy wrote: »

why do they have to have holes? Isn't big and fluffy all over good?

Guess I just expect them to look like the usual YP's. Maybe I should settle for the fully blown ones and call them my own traditional recipe. Lala's Yorkies - hmmm, has a kind of ring to it come to think of it! :rolleyes:

dizzybuff wrote: »

are u using yoorkie tins. I use muffin trays as I like them huge and u can crack em open urself .

Using little bun tins. Would love to make giant ones but guess thats a whole new ball game!


Thanks for responses everyone - I will not give up, I'm determined to avoid Auntie B's. Costing me a small fortune in eggs at the moment though....!

Lala

mrs_motivated

This works for me (secret is sparkling water)

Ingredients

• 20g beef dripping or 2 tbsp vegetable oil
• 100ml full-fat milk
• 50ml sparkling water
• 115g plain flour
• 1/4 tsp salt
• 2 medium eggs, beaten

They come out like little top hats!

i remember a friend of mine that moved to yorkshire and was having her family visit from London - she asked me my yorkshire pud secret and i told her she needed to mix the batter in the garden so lots of good yorkshire air went into the mix (silly mare tried it) lol lol lol :rotfl:, but i did make her and her family a batch to make up!

jexygirl

I use equal amounts of flour, milk and eggs and let the mix rest once fully mixed in the fridge for an hour or so so its really cold. I use old fashioned lard, and dont pour the mix till the fat is blue and smoking. Have the oven on its hottest, and when you pour in the mix, be sure to pour it into the centre of the tin gently. This will mean that the edges spread out to the sides, and sizzle as already said. Get them back in the oven asap and dont open the door till they are done! I also make sure I dont cook anything else in there at the same time. They work for me! But I also have very old yorkie tins, and my nan swore by NEVER washing them lol, tho I do rinse them out, I never scour or scrape them.
Hope that helps!



(these are the giant version, with an entire sunday roast served inside! We were experimenting as to serving it like this all the time, but the regular customers we used as guinea pigs all said it was too much! )