Yorkshire Puddings

jbreckmckye

Too much batter, frankly. That's all.

MellyB_2

Wow - that giant Yorkshire pudding looks lovely! I'm hungry just looking at it...

I always do giant Yorkshires now but the first couple of times I think I was making the batter too thick which is why they were coming out like pies plus the first time I forgot to put the fat in! Doh - it looked like scrambled eggs by the time I had got it out of the dish!

After a couple more attempts (and making the batter slightly thinner...) they seem to be coming out okay now with the 'dip' in the middle so I would suggest making the batter slightly thinner.

tandraig

er - my yorkshires used to come out looking all fluffy and perfect - until you turned them over and they resembled teacups!
I didnt realise that you should use plain flour - and when they said get fat hot - mine was smoking!
I buy aunt bessies or aldi ones now - they got just the right amount of dip in middle and taste better than mine!

eco

I don't know if this is true, but my mum used to say never scrub the yorkshire tin out, give it a quick rinse, like another poster, i used to think my mum couldn't be bothered to was the tin properly, if your fat is hot at the beginging it shouldn't stick anyway, her mixture went in the fridge like another poster, and she just chucked the ingrediants in a bowl and mixed it well, she never ued scales and the mixture was like slightly thickened cream.

powershopper

I use strong flour- the kind you make bread with- whisk like b*****y, (stretches the gluten) then rest it in the fridge while you do the rest of the meal, before cooking in hot fat etc etc etc....
OH, who in another life was a chef, tells tales of 'cowboy' yorkshires......... a tray of puddings would be put on the oven until the batter was just set in the tins, then they would be tipped into the deep-fat fryer---not ALL at once--- in seconds producing HUGE light fluffy puddings! Worked for him!!

powershopper

Does anyone still serve yorkshires the REAL OS way? As a starter with gravy? Children were told that the one who ate the most pud would get the most roast beef. Obvious!!
No 1 son easily could eat a tray of 12 puds, then still put away the full roast dinner

---

probably still can!

poppy-glos

powershopper wrote: »

I use strong flour- the kind you make bread with- whisk like b*****y, (stretches the gluten) then rest it in the fridge while you do the rest of the meal, before cooking in hot fat etc etc etc....
OH, who in another life was a chef, tells tales of 'cowboy' yorkshires......... a tray of puddings would be put on the oven until the batter was just set in the tins, then they would be tipped into the deep-fat fryer---not ALL at once--- in seconds producing HUGE light fluffy puddings! Worked for him!!

thanks powershopper,

hee hee, i love the cowboy yorkies idea, will have to give that a go when i have a pan of oil on at some point (not very often here but sometimes do homemade chips).

also, i have bread flour in and have given up making bread so will use up that bag on making more yorkies.

my current yorkie recipe is 1 egg (measured it it is 60ml, whisked with 60ml of milk, 60ml of plain flour, salt and pepper. I have gratin dish (glazed china/porcelein), which i spray with 1 cal spray all over, then put a drizzle of veg oil in so there is some fat for the 'taste'. dish is cold when mix goes in. then put mix and dish into hottest (210 fan) for 30 minutes, usually on the last half hour of the roast spuds. it grows huge and keeps its shape and has a dip. I used to be a hot fat person but this seems to work and appears a bit healthier, and also when teach dd to cook she will be able to do this recipe before trying any hot fat stuff.

good luck all

zenmaster

I need help with my yorkies too.

I made some toad in the hole for the first time last week. The yorkshire pudding rose beautifully and was really tasty but the base was soggy and undercooked.

Where am I going wrong please?

wigglebeena

mrs_motivated wrote: »

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!

I don't know if sparkling makes a difference, but my Mum always added some cold water to finish off (making her mix a bit thinner than most recipes here I think.) Then, as has been mentioned, you have to let it stand in a covered bowl - Mum left it an hour at least. Her Yorkshires were the best Yorkshires in Yorkshire!

charlysez

you do know that you have to be born in yorkshire to make perfect yorkshires!!!

not too thick batter, let it stand for an hour before pouring, smoking hot oil, not too much batter in each dish. and repeat the words ee by gum three times