Yorkshire Puddings

WantToBeSE

Thanks everyone, yes i meant 6 single sized ones.
I will leave the chicken to rest while i do the yorkies, thanks everyone

_gav_

My recipe used for years:-

100g plain flour
200ml milk
100ml water
2 eggs
Salt & Pepper

Mix all together, pour into trays, then into very hot oven, job done. :-)

McKneff

_gav_ wrote: »

My recipe used for years:-

100g plain flour
200ml milk
100ml water
2 eggs
Salt & Pepper

Mix all together, pour into trays, then into very hot oven, job done. :-)

just about the same as mine then, but double.
You fogot to say heat the oil up before putting the batter in.

poppyjane

http://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings

A northerner told me these are better than his mums. Just follow the recipe to the letter - it's totally fool proof. Just make sure there is a decent gap between the oven shelves, as they rise like crazy!!

Jane xx

_gav_

poppyjane wrote: »

http://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings

A northerner told me these are better than his mums. Just follow the recipe to the letter - it's totally fool proof. Just make sure there is a decent gap between the oven shelves, as they rise like crazy!!

Jane xx

4 eggs, wow, that could be overkill. No wonder they are fool-proof, with that many eggs :-)

suki1964

Golden rule of Yorkies and roasties, is a very hot oven and make sure the oil/fat you are using is at smoking point

Meat has to be cooked and sat resting so you can turn the oven up

And good roasties and Yorkies wait for no man, make sure you are ready to dish up soon as they are ready

BAGGY

I use the same recipe as pancake mix only half it.
1 cup flour
1 cup 50-50 water milk
1 egg.
heat fat in the tray until smoking and then pour the mix in. Don't bother changing the temp - I cook at 200 but I think my oven is on it's way out. If they are too hot they puff up too much and taste of burnt air IMHO.

lmp0507

I always go with Jamie Oliver's recipe;
1 cup plain Flour, 1 cup milk & 1 egg.

Preheat the oven to 200 degrees C (fan assisted) put a fair glug of oil in the baking tray you're using and into the oven.
Stick in the blender/food processor for a few minutes to mix, pour mixture into baking tray ensuring it is very hot, cook for about 20 - 30 minutes.

Perfect everytime.

kkgree1

Did Yorkshires yesterday - use Mary Berry's recipe. I make up at the batter at least an hour before I need it and let it rest.

125g plain flour, pinch of salt, make a well and add 3 beaten eggs then 200ml of milk gradually.

When ready to cook, heat lard (or fat) in oven (220c) till very hot. Add batter and cook for 15-20 minutes with door closed.

Made the mistake of opening the oven once and they sink!

I always leave Yorkshires till last - when I'm waiting for the veg and gravy to finish.

margaretclare

suki1964 wrote: »

Golden rule of Yorkies and roasties, is a very hot oven and make sure the oil/fat you are using is at smoking point

Meat has to be cooked and sat resting so you can turn the oven up

And good Yorkies wait for no man, make sure you are ready to dish up soon as they are ready

Preferably eat them first, THEN dish up the main course on the same plates. That's the traditional way.