Yorkshire Puddings

ivyleaf

Hi Gills! That recipe sounds as if it would make an awful lot of batter. I use (for four of us) 3 oz plain flour, 1 lge egg, and 3 fl.oz. milk + 2 floz water. Sift the flour into your mixing bowl, make a "well" in the middle and break your egg into it (or of course, you can break your egg into another bowl or cup and then tip it into the well), then add the liquid gradually, mixing as you go. I use an electric hand-mixer, but you can use a wodden spoon though this will take longer. Once you've added all the liquid, keep mixing until you've got rid of the lumps.

HTH

ivyleaf x

Gillby1

Thanks guys - i do need to make loads. I was just worried that there had been a mis-print as i've never seen a recipe with that ratio of flour to liquid...

Ta

Gills x

Newtonlot

I make mine Jamie Oliver style.
1 cup of eggs, 1 cup of plain flour, 1 cup of milk.
Whizz them together and put in the fridge (preferably overnight, but have put it in for an hour and they still come out lush).
Heat the oven before putting them in and have a little fat in the yorkshire tray.
Pour in the mix, stick in the oven and watch them rise.
Can't beat homemade yorkies.

Curry_Queen

That does sound rather a lot of milk to be honest, although I'm not sure how many grams a tbsp of flour would be. The following recipe is one which sticks in my head as it works without fail every time ... 115g plain flour, pinch salt, 3 eggs and 1/2pt milk ... think it's either a Jamie Oliver or James Martin recipe, forget now.

The trick is not to overbeat the batter - electric whisks are bad for mixing batter - but use a balloon whisk or wooden spoon and just mix until smooth then leave to rest for at least half an hour, preferably longer, or overnight. Don't whisk it again before using, just stir it gently.

Also, get the fat/oil sizzling hot before adding the batter mix and get them straight into the oven and don't open the oven for at least 15-20 mins.


PS - re: my comment about electric whisks - I know some people have no choice but to use them due to disability/weak wrists etc (me too occasionally) and that's fine as long as you don't over-beat it ... just wanted to add that before anyone jumps on me for it

Ronankfan

I agree with Newtonlot i just use the same cup and fill it with eggs, then flour and then the milk and whisk it up and i use it straight away and i have never had any trouble with it.

FunkyFairy

ronankfan wrote:

I agree with Newtonlot i just use the same cup and fill it with eggs, then flour and then the milk and whisk it up and i use it straight away and i have never had any trouble with it.

I do the same and keep them in the oven until brown. My mouth is now watering homer simpson style.

comping_cat

My yorkies alway rise better if ive used a little drop of water, so substitute a little drop of milk for the water and it makes them lovely and light. The recipe they have given you sounds more like a pancake mix than yorkshire puds!!!!

kittiwoz

My dad (a Yorkshireman) taught me to use a cup of flour, a pinch of salt and one egg and to add milk gradualy to achieve the consistency of single cream. Rest the batter in the fridge for at least half an hour before you use it.

troll35

Ask 100 people who don't buy ready made yorkshires what their recipe is and you'll get 100 different answers!
I use 4 heaped desert spoons of plain flour (I don't have a tablespoon), two eggs, a pinch of salt. I start mixing it with the balloon whisk and then gradually add semi skimmed milk until it is like single cream. I never wash my pud tin. I give each 'hole' a spritz with frylite and stick it in the oven for a few mins before putting in the pud mix(oven at it's top temperature approx 210C). They take 15 to 20 mins and come out approx 2.5 inches in diameter and 2.5 inches deep and they never stick. I don't rest the mixture as I always seem to make it at the last minute. I never open the oven door until they are cooked.
If I'm making toad in the hole I make the mixture a bit thicker and if I'm making pancakes I make it a bit thinner.
Works for me!

susank

Now I know there are lots of these recipes but I need a foolproof one - in all my years of cooking roast beef I cannot get the yorkshire puddings right for love or money - they are just c**p so I now appeal to you OS's to come up with the foolproof recipe.
I have made some the last 2 nights and whilst they are just ok they are not what I want to make! IYKWIM
Thanking you all in anticipation