Yorkshire Puddings

elona

To make yorkshires extra crisp add a dash of vinegar before putting in oven.

halloweenqueen_2

I use the lids of pyrex casserole dishes, they get HOT!

Alison_B

I made my yorkshire pudding yesterday and for the first time - they actually rose and looked like proper yorkshire puddings.

Now I have a quick question, I have got a tray that has 4 moulds for yorkshire puddings but where can I buy individual trays?

Thanks guys.

Alison

elona

You can use sandwich cake tins.

halloweenqueen_2

Or bread tins

scrimperjan

I always found my Yorkshires stuck to the tins if I used veg. oil so now if I haven't got any dripping I use lard (only about half a level teaspoon per pud). I use muffin tins for mine, filled about half full with batter once the fat is smoking hot. They come up lovely and high.

Jay-Jay_4

Oh Y Y Y YYYUUUUUUMMMMMM!!!!!!!!!

Had yorkies last night which I re-heated tonight too (just whack the oven on full and sit them directly on the top shelf)

There are 2 reasons not to open the oven door.... One is that the cold air stops them from rising and the other is that when you bang the door shut it 'knocks' the air bubbles out of the wet batter and makes them collapse.

I find that everytime I move house and use a new oven my yorkies fail to rise until I've got used to the temparature of my new oven.

I actually conducted my own survey ;D :-[ ::) where I wrote down EXACTLY what mixture i used, what temperature the oven was and where abouts i put the shelf.

I eventually realised that the lowest 'top shelf' was the one to use on a good 200 degrees temperature and that resting the mixture in the fridge along with using 2 large eggs or 3 small eggs gives me perfect results.

Lucie_2

Made my own yorkies for the first time in ages last night & they were scrummy. Went mad & added the extra egg - Wow! The batter had a good couple of hours to rest too, so that may have helped. I made one big one in a small stainless steel roasting tin (not a non stick one) & it didn't stick at all. Perfect

squiggles

I know this is an old thread but i need some help please.

Why are my yorkies still gooey/soggy/doughy in the middle,i cant leave them in the oven any longer as they will burn,ive even tried turning the puddings upside down at the end of the cooking session and its still not helped any.I use the right oven temp,leave mixture to stand,add extra egg,i want mine to be as nice as they are in pub lunches.

squeaky

The usual two faults in this case are:-

a) too much batter per place tray/space/bun hole thingy

b) oven just isn't hot enough

When you aim for the big ones it's really a case of trial and error to match temperatures with tins with volume AND cooking time for each/either.