Yorkshire puddings

kerri_gt

Argh - why oh why can I make 101 things I couldn't make when I was a student, but cannot turn out a yorkshire pud these days when I could before.

They either stay as flat as a pancake or look like a fairy cake. I've tried a 4 hole yorkshire pan, and a cupcake tray. I have the oil hot and smoking and yet still they don't work.

I use a Jan Arkless recipe:

4 heaped tablespoons of flour
pinch of salt
1 egg
300 ml milk

Mix egg and flour and salt, beat in milk graudually.

What am I doing wrong

Islandmaid

Kerri,

I would say not enough eggs.

I use a small mug of plain flour, 4 eggs, enough ice cold water to make it double cream thickness, a pinch of salt and pepper and leave the mix for a minimum of an hour, whisk again then into the piping hot oiled tin into the oven for 30-40 mins depending on size.

My dad used to make HUMONGOUS batter puddings when we were kids, it was only when we were in our 40's he told us he used a packet mix 🙄

iammumtoone

You will get lots of different answers as everyone will have their own way of measuring ingredients, you will have to try a few to see which works for you.

Mine is

weight egg /or eggs depending on how many you are cooking for (1 egg will make enough for a four hole Yorkshire pudding pan)
weigh out the same amount of flour as the egg(s) weighed
weigh out the same amount of milk the egg(s) weighted
pinch of salt

mix well with a fork, if you have add and weight scales you can add everything to the same bowl (saves on washing up ). note you do need digital scales for this to work.

Leave to rest (this bit is important)

get the oil smoking hot and very quickly add the batter mix, try not to keep the oven door open long so it doesn't lose much heat.

Good luck and keep practicing.

iammumtoone

Islandmaid wrote: »

Kerri,
I use a small mug of plain flour, 4 eggs, enough ice cold water to make it double cream thickness, a pinch of salt and pepper and leave the mix for a minimum of an hour, whisk again then into the piping hot oiled tin into the oven for 30-40 mins depending on size.

That is a lot of eggs compared to flour for a 'standard' batter mix, and water rather than milk? I am going to give it try next time I make yorkshires to see what the difference is, thanks

happy35

I use a cup of flour, cup of milk, cup of eggs as my mix.

Make up a couple of hours before, put mix in fridge to rest when oil is hot take out of fridge,whisk again and pour onto the hot oil.

suki1964

I use 4 tbsp flour, 4 tbsp of milk, 4tbsp of water per egg

One egg will make about 6 yorkies ( fairy cake mould size)

If I need more I just double up, 2 egg mix will easily make 12 really puffy crispy yorkies

Forgot to say I also leave the mix to rest whilst I'm cooking the dinner, then a quick whisk before pouring ( I use a jug for speed)

Islandmaid

iammumtoone wrote: »

That is a lot of eggs compared to flour for a 'standard' batter mix, and water rather than milk? I am going to give it try next time I make yorkshires to see what the difference is, thanks

It works - promise



It's one of those recipes that if you asked 100 people, you'd get a 100 recipes - prob all good

Spendless

Eggs are the raising ingredient in Yorkshire puddings, add an additional one.

JIL

I would say that you need to put the heat up full blast and heat up the tin with a good portion of oil in it, then quickly pour the pudding mix in and put it in oven as fast as possible. Leave the temp up high for 5 mins and then turn down to about 190. They should rise really quickly. Then they just need to cook.

kerri_gt

Thanks everyone - I know there are tons of recipes out there, I'm willing to try them all to get one that works :rotfl:

It's odd, i'm sure this is the same recipe I used previously that worked fine but its deff not working now - not enough eggs does seem to be the main consensus so I'll try adding another, or using less of the other ingredients to just make 4 in my yorkie pan as OH doesn't really like them.

Interested about the ones made with water - that's different.

I'm determined to crack this

iammumtoone

kerri_gt wrote: »

Interested about the ones made with water - that's different.

What milk do you use? I use semi-skimmed, if you are using full fat maybe trying to replace some with water will help?

my rule is semi-skimmed for batter - full-fat for custard.