Yorkshire Puddings

rigsby1967

Does anyone have a fool proof yorkshire pudding recipe please. I have tried and tried but it always ends up heavy in the middle.

Thanks
rigs

uolypool

Hi not sure about it being foolproof but we have no probs with this one
4 eggs, the same in pl flour and same in full fat milk, ( we crack them into a jug and see where they come upto and then do to that line with the flour and milk), leave for min of 30 mins in fridge and then whisk again , cook on gas 7 for about 20 mins.My yorkies are huge using this recipe and works with toad in the hole too.:)

donny-gal

I keep to the Be-ro recipe for pouring batter

100g (4oz) Plain Flour
pinch salt
250ml (1/4 pint) milk (or milk and water) - we have skimmed milk so I use milk
1 egg - I use two

Get the Oven/fat hot and then pour in.

As I am not the best at making a smooth batter, I used my old Tupperware shaker, which works a dream, mix it up early, and then let it stand, and then give it a good shake before putting in the tin.

Good Luck
DG

Lard or oil for the tin

Fruball

I can't remember my recipe but the biggest tip for good Yorkies is to have the oven HOT HOT HOT and to use one egg more than the recipe states - learned these tips from a chef

Pink.

Hi rigbsy,

I use half a pint of milk, 4oz plain flour, two eggs and a pinch of salt and pepper. Mix the ingredients together and let the mixture stand for half an hour.

To get them to rise well the most important thing is to make sure that the fat in the tin is really hot (almost smoking) when you add your batter. Usually I pre-heat the tin in the oven then set it on a ring on the hob to maintain the heat while pouring in the mix.

This thread has more recipes and tips that might help:

Yorkshire Puddings

I'll add your thread to that one later to keep the recipes together.

Pink

rigsby1967

Thanks all, I will certainly give them a try and see which one comes out best.....which has to be all of them compared to mine :rotfl::rotfl:.

rigs

Fruball

Pink-winged wrote: »

Hi rigbsy,

I use half a pint of milk, 4oz plain flour, two eggs and a pinch of salt and pepper. Mix the ingredients together and let the mixture stand for half an hour.

To get them to rise well the most important thing is to make sure that the fat in the tin is really hot (almost smoking) when you add your batter. Usually I pre-heat the tin in the oven then set it on a ring on the hob to maintain the heat while pouring in the mix.

This thread has more recipes and tips that might help:

Yorkshire Puddings

I'll add your thread to that one later to keep the recipes together.

Pink

Well done Pink - that is the recipe i use (couldn't remember if it was one pint of half without checking my book!) and my original recipe has one egg but I always add two. And I always pop the hob on to retain heat too

Use PinkWinged's recipe - it will work

FelinePrincess

I use 4oz flour, 2 eggs and a little bit less then half a print of milk. I add the egg to be flour, pour in a bit of milk give it a give quick mix with a fork then blast it with a blender to get it nice and smooth, then add more milk - quicker and easier on the arms then standing there beating it!

I agree with what Frugal says about needing a very hot oven, also make sure the oil in very hot before putting them in

bakerp

uolypool wrote: »

Hi not sure about it being foolproof but we have no probs with this one
4 eggs, the same in pl flour and same in full fat milk, ( we crack them into a jug and see where they come upto and then do to that line with the flour and milk), leave for min of 30 mins in fridge and then whisk again , cook on gas 7 for about 20 mins.My yorkies are huge using this recipe and works with toad in the hole too.:)

I use this method too,never fails:D

OrangeProse

I do it backwards; it's a Nigella recipe and it's never failed me yet.

4 eggs, 250ml of milk and a pinch of salt - mix or whisk together (I use a jug blender). Let stand for about ten minutes.

Add 250ml of sifted flour and blend again. It's then ready to use.

I use one of those silicone muffin trays; I pour in a bit of dripping from the roast beef, or alternatively a little duck or goose fat, or lard, and let it heat up in a VERY hot oven (I heat mine to about 230C). Then I pour in a bit of batter to each 'cup' (there are six in my tray) and bung in the oven for about fifteen minutes (sometimes twenty).

They puff up a great deal at the top and look like big puffy crispy crowns, but the bottom stays a little soft and spongey (not too soggy though) - exactly the way I like it.

Good luck!