Yorkshire Puddings

Cliecost

Hi,

Normally my Yorkshire puddings are perfect, I follow this recipe.

But occasionally they'll split on one side and then form looking weird. Why is this? Is there a reason behind this?

Thanks.

Blackbeard_of_Perranporth

Nana had a recipe

3 oz flour, plain

1 medium egg

5 fl oz milk

Put lard into pan, or cups.

Torch at 210C

Add raspberry jam, Onion Gravy and Roast beef!

Chris25

Cliecost wrote: »

Hi,

Normally my Yorkshire puddings are perfect, I follow this recipe.

But occasionally they'll split on one side and then form looking weird. Why is this? Is there a reason behind this?

Thanks.

if you look at the yorkies in the photo, they're not perfectly round. As long as they taste good, that's all that matters

meritaten

mine don't split - but turn them upside down and they are like cups! so this is what I do, I serve them upside down and fill them with gravy!
my family think that this how yorkies are supposed to be.

ciderwithrosie_2

That seems a lot of eggs, I only ever use 2 with 6oz plain flour, pinch of salt and mix in enough milk to make a thickish cream consistency. Mine usually look like the ones in the pic, a bit randomly shaped, it's a bonus if they form a cup for gravy (I get first dibs on those ones)

freya18th

When making Yorkshire puddings and also gravy it always says use plain flour does it matter if you use SR Flour.

Grimbal

traditionally it's plain flour that gets you the outside edges risen & crispy with the sunken middle.

If you use SR flour, you'll get more of a muffin which will be "doughier". not terrible, but just not the shape you'd be expecting


For gravy, it tends not to matter so much, but again the "normal" one to use is plain flour. But I have used both in the past, and also cornflour successfully

Jacksmummy

I've never tried either with sr flour, I've always used plain.... If I had no plain flour I would use sr tho, the yorkie might not look the same but I'm sure it would taste ok .

iammumtoone

I made yorkshires with SR by mistake once, they came out like cakes lol no one ate them they just looked really odd!

with gravy I just use whichever flour is the closest to the front of the cupboard

meritaten

I buy both flours and keep baking powder in store cupboard. for yorkies pancakes etc I would choose Plain - but will happily use the SR if I have run out.
lol - when I use SR flour for yorkies I get upside down cups - OH loves those cos, I turn them up and I fill them with gravy for him!
pancakes are better with Plain flour - SR flour lets them develop little air pockets when you cook them...........if you don't mind that, then use SR by all means!
Pastry - I don't care which flour I use!
Cakes - usually need SR unless recipe states otherwise. but, if you only have plain then add a teaspoon of baking powder per 8 ozs flour and viola! SR flour.