Yorkshire Puddings

Thistle-down

Punky wrote:

1 cup of plain flour
1 cup of eggs
1 cup of milk/water
pinch of salt
dash of vinegar

do you just keep cracking eggs in to a cup until it is full?

Punky

Thistle-down wrote:

do you just keep cracking eggs in to a cup until it is full?

yes - sometimes as many as four or five eggs

bobbadog

I would post my 'recipe' but i always make 'em in a plastic jug, and add 1/3 flour, eggs, an inch of water, an inch of milk etc, pinch of salt, mix.... then if it looks as thick as single cream then i'm on the right track. Not very scientific, unfortunately, but i rarely cook biscuit style yorkies! HOT oven is the key.

aurora_borealis_2

I don't measure/weigh either.

All in and mix then hot gas oven. Never fails though

susank

Funny yesterday when it mattered I made so so ones and I measured out the lot before hand and let it sit for a while - while tonight just us two I threw everything into the little blender and whizzed without weighing and they were fabulous - grrrrrrrrrrrrrrrrr I also did not let it stand tonight at all - used lard last night and oil tonight

larmy16

My recipe is this;

4 oz plain flour
1/2 pint liquid (half milk half water)
I egg
Salt

Blended up. I usually make a large one instead of indies. I notice you all use two eggs, but have never had a problem with this one rising.

dannahaz

beachbeth wrote:

I second that!

I third it. The secret is VERY VERY HOT oven, with the fat VERY VERY HOT before you pour the batter in. I have mine smokin hot too. Make sure kiddies are out of the way when you do it.

Let us know how you get on?

TNG

Ok then - the oven. Top, middle, or bottom?

recovering_spendaholic

wigginsmum wrote:

I made my first Yorkshires at the weekend.

4oz plain flour
2 eggs
1/2 pint milk
Pinch salt

Mix together (I dolloped it all together and used a hand blender) and rest the mix for an hour. Heat generous dabs of lard in fairy-cake tins in hottest oven until as hot as possible, put in 2 tablespoons into each mould, and cook for 15 -20 minutes. They were fantastic!

That's my recipe too!! They always come out beautifully.

recovering_spendaholic

TNG wrote:

Ok then - the oven. Top, middle, or bottom?

I would say near to the top, but not too near - in the past mine have risen and stuck to the oven roof!