Yorkshire Puddings

traybro

does anybody have the recipe which makes yorkshire puddings really fluffy? mine don't come out flat , they are slightly raised but once they have been served, they tend to go flat.

I would appreciate it if anyone could tell me what the secret is to making fluffy yorkshire puddings? :j

martinthebandit

I have just asked the wife who makes the best yorkshire puds and apparently the recipe is a bit of milk, a couple of eggs and a bit of flour.

Hope that helps :cool:

Mrs_Chip

I don't measure anything, but this is how I make yorkies, and when they are on form they are something to behold!

About 4oz plain flour; good pinch salt; good grind black pepper; 1 FRESH egg; about 2fl oz milk; water.

Oven on @ 230c, 6 hole deep muffin tin with a bit of either oil or pref dripping in the bottom

Add salt & pepper to flour, make a well in the centre and break in egg and add milk. add about 2floz water and beat. Then add water a bit at a time until the batter is like thin cream. No need to stand imho.

Put pan ito ovve, once the fat is smoking pour in the batter, not quite to top. Stand pan on another tray (the fat will overspil) and bung in for 25 mins or so or until golden and well risen.

I think the secret is the lightness of the batter - only 1 egg, which does have to be fresh, and only a little milk, then not having the batter too thick.

bullet_2

Half a pint of milk, two eggs beaten, four ounces of flour. Mix together in a jug and leave in the fridge for half an hour before cooking.

For those who may not be aware, do not do as I did today and think that cornflour will be an adequate substitute because you have realised too late that you used up all the flour to make the meat and potato pie. It does not work. They come out flat and insipid in flavour. Plain is best, but self-raising also works fine.

LumpyMoo

I do mine like bullet - 2 eggs is def the way to go. Huge big towering piles of lovelieness. Make sure you dont open the oven door until they're cooked else they sink.

Lumpy x

PS - my recipe was from the OS recipe thread courtesy of MATH and they have never failed me. :beer: MATH.

Mrs_Chip

The only time mine have not risen is if I have not used a fresh egg - have to be the ones bought few days before, max.

meritaten

make sure the fat in your yorkshire pudding tins is really HOT! honestly, it needs to be smoking! this seals the puddings preventing them from sinking. my nan always said that if you put the batter in when its not hot enough you got pancakes! I do this - but I dont know what I do wrong - my yorkshire puddings rise enough but turn out like cups! OH thinks this is great - I fill the cups with gravy! but just for once I would love to have those great big cushions!

kmiller4

I so want to make these for OH but could someone please tell me how much flour 4oz would be in a measuring cup? I do not have a kitchen scale to weigh ingredients as we here in America use the Imperial system and not metrics like you lovely people in Ireland/UK/Europe.
Thanks so much in advance!
Kathy

TrashyBook

Brian Turner has a Yorkshire Pudding recipe which is equal volumes of ingredients, so it would work with American cup measures:

http : // uktv. co. uk / food / recipe / aid / 514323

I've done this, and it turns out very well!

Sorry, it won't let me post the link, but I'm sure you can work it out!

always_poor_2

Hi, I agree with Trashybook - equal volume ingredients works every time for me. Crack the eggs into a measuring jug, and use the same volume of plain flour and full fat milk - I never have any success with semi or skimmed xxx