Yorkshire Puddings

meer53

20 mins at 220 degrees.

MrsCrafty

I am an amazing cake maker but have never really mastered these. I now do a cup of eggs, a cup of flour and a cup of water, plus a dash of salt. They go in a muffin tin and are enormous.

Asda is cheaper. I can't get that whole bowl thing ever!

McKneff

Thanks all 20mins at 220 did it, I was really pleased with them.

Lovely with some onion gravy.............

WantToBeSE

Now, I can make pancakes, I can make cakes, I can make a whole host of simple things...but when it comes to Yorkshires, I ALWAYS go wrong!

Can someone give me a (hopfully! ) Fool-proof recipe for 6 yorkshires that we can have with our roast?

Alli135

Hi

Always had probs with Yorkshires till I saw Mark Sargent on telly. He uses Brian Turner's recipe - he said get a cup or mug and fill it with eggs - put in bowl then fill with 1/2 milk and 1/2 water put with eggs and beat then fill with plain flour and beat - last a dash of malt vinegar.

Beat together - no need to stand. Works for me every time - I can even made toad in the hole now!!!!

I think a cup should be big enough for 6 Yorkshires - a mug is great for toad in the hole for 6.

Hope hat helps and it works for you.

WantToBeSE

I have made this recipe :http://allrecipes.co.uk/recipe/5130/yorkshire-pudding.aspx

but it says that they need 40mins in a 230 oven.

My oven is on 180 for my chicken...not sure what to do now!!

WantToBeSE

Alli135 wrote: »

Hi

Always had probs with Yorkshires till I saw Mark Sargent on telly. He uses Brian Turner's recipe - he said get a cup or mug and fill it with eggs - put in bowl then fill with 1/2 milk and 1/2 water put with eggs and beat then fill with plain flour and beat - last a dash of malt vinegar.

Beat together - no need to stand. Works for me every time - I can even made toad in the hole now!!!!

I think a cup should be big enough for 6 Yorkshires - a mug is great for toad in the hole for 6.

Hope hat helps and it works for you.

Thanks Alli, i have written that one down in my recipe book..I didn't see it until after I made the recipe above!

McKneff

Take your chicken out and let it rest, it wont go cold.

Do you mean 6 small Yorkshires

My fool proof recipe (too many eggs makes them heavy and soggy, not to mention a waste of money

Turn the oven up to 220

2 heaped tablespoons of plain flour
1 egg Yes, only one egg.
salt
milk and water.

Double the mix if you want the bigger Yorkies.

Mix it all together, it needs to be quite runny.

Heat the oil up till it is really really hot.

Distribute the mix between the tins. Tin in the middle of the oven.

20 minutes, dont open the door.

Never failed for me and Ive been doing them for 50 years.

hilstep2000

The main thing with yorkshire puds is VERY HOT FAT! It literally has to be smoking when you put the batter in, or they won't rise.
Hope this helps!

touch*my*food*feel*myfork

I had the same problem, till I used Jamie Oliver recipe and now they are always HUGE

http://www.food.com/recipe/jamie-olivers-yorkshire-puddings-397360

makes 12, but I either freeze half of them, or make half batch that works just as well

HTH