Yorkshire Puddings

vexedprune

I have a rare weekend off and have decided to cook the last of the beef I bought at Christmas. Here is the problem, I made the flattest Yorkshire puddings on Christmas day. One of the problems I have is that I have a fan oven which I am trying to get use to. I have managed to master roasties in it but every time I have made Yorkshires they are flat. I never measure he ingredients and make a batter half water/milk, plain flour and one egg. I beat it and place in the fridge for a few hours and then beat again before putting in the tin (smoking hot). I don't put that much oil in the tin.
Any advice would be very appreciated:D.

Icey77

I found this recipe just before Christmas and since then it hasn't let me down. It gives me HUGE beautiful Yorkshire puddings and amazing Toad in the hole. I don't put this in the fridge and on Christmas Eve I tried using silicon muffin mould/tin and they simply fell out rather than having to dig them out of my old metal muffin tin

It's a big receipe but I haven't had any problems when I divide it down to make enought for 2 people.

My oven is a fan oven too - good luck!!

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

VfM4meplse

When I have a new kitchen installed I will go back to a gas oven. Have had a fan oven for 20 years and never got on with it.

craigywv

I buy for when I cba tescos batter mix 15p in bakery aisle.make it up in morning and let it thicken for few hrs. bung in bun trays spritzed with oil in oven top shelf max heat until smoking then take out ,pour mixture in tray and bung back in oven DONT OPEN THE DOOR!!!!!!!!!!!! cook for 20 mins and they are done lovely and puffy.

UnderPressure

Fan ovens are easy, because the air is circulated a lot more efficiently you simply have to lower the cooking time a little, I am a great believer though in something is not necessarily cooked after 20 minutes as it says on the box, it is cooked when it is cooked, ie, take a look, take it out prod it poke it use a temp probe if you like whatever but you really need to be able to look and feel something to tell if it is cooked or not.

Now saying all that I have tried many many Yorkshire pudding recipes over the years and there, for me anyhow is only 1 that works every time but you HAVE to follow the very very simply instructions. I use a 12 hole muffin pan, a good quality heavy one is best, add about 1 teaspoon of a high heat oil to each "hole", vegetable or sunflower will work fine, if you are more of a traditionalist then lard is fine as well, olive oil and butter are no good as they burn at low heat. Whack your oven right up to full and place the pan in the middle of the oven, now make the mix:

4oz of PLAIN flour
3 eggs
1/2 pint of water or a mixture of milk and water
Salt and pepper

Tip it all into a bowl and beat with an electric whisk ideally, you can use a normal hand whisk if you wish, you want to beat some air into this so if using electric say 3-4 minutes on high if using hand say 6-7 minutes. This should take all in all about 10 minutes, I fid it easier at this stage to dispense the mixture into a jug. Let it rest now for another 15 minutes.

After this time take out your muffin pan which by now will be "smoking hot" you should see small amounts of smoke coming off the oil, this is perfect for these puddings the hotter the oil the better, gently pour an equalish amount into all 12 "holes" each one should be just over halfish full, then put it back in the oven and leave it for 20 minutes, DO NOT open the door in this time. After 20 - 30 minutes the pudding will have risen, and id this recipe is done correctly they rise like no Yorkshire pudding you have ever seen!

Only problem I have found with this recipe is sometimes they can be a bit soggy on the bottom, so after 20 - 30 minutes taken them out and release each individual pudding from its mould then place it back on its side, it will site on top of the mould but allows the heat to get tot he sides and bottom, place them back in the over for around 10 minutes or until they are are crisp as you like.

Look at them, feel them if they have risen well, have a good colour and are lovely and crisp, they are done, forget cooking time use your own senses

Although I do not tend to go for the celebrity chef thing, this is actually a Jamie Oliver recipe and done correctly works every single time.

Give it a try and report back

McKneff

1 egg only for every 2 oz of flour, more than that makes them heavy and they cant hold the height. So they fall .....


I never put mine in the fridge, make the batter just before you use it.


I always use lard too, not oil.


Ive never had a failed Yorkshire pudding yet.....

lola34

I've got a fan oven too but never measure out ingredients, for me its oven on about 220 degrees and a small amount of lard in the tin, then its 2 eggs and a large glug of milk to match the amount of egg and then plain flour to make it a batter that's of quite a thick consistency, when the lards melted after a couple of minutes pour in the batter and then put the veg on I tend to find they cook in about the same time it takes for the veg.


I've never put the batter in the fridge and only use lard and not oil

pigpen

140g flour..
4 eggs..
200ml milk..


chuck in jug whizz with hand mixer/balloon whisk
share over 12 muffin tin with preheated oil.. far more than is needed


Can't be faffed with having it in the fridge.. that just makes them soggy in the middle.


fan oven on.. hot.. I think its about 240/220'


I use whatever flour is to hand.

themull1

I use four eggs, splash of water, glug ofmilk, salt and plain flour, my fan oven never lets me down, but don't leave anything in there to keep warm after you turn the oven off, it tends to burn.!

Jacksmummy

My yorkie recipes is one my MIL gave to me years ago, and its never let me down

4oz plain flour
pinch of salt
1/2pt milk
1 large egg

I too always use lard and have never put the batter in the fridge either
I did find once that my yorkies went flat when opening the oven door whilst they were still rising.