Yorkshire puddings

JIL

A chef on tv was using fizzy water to make his, he said it helped get the air in.

kerri_gt

iammumtoone wrote: »

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.

I use semi skimmed too - that's what we drink / use for everything usually (unless it was the one time we ran out of milk and i was desperate for a cuppa...then I did use a carton of cat milk :rotfl:)

jackyann

I struggled until I found the recipe that mumtoone uses - the point being that (like a classic Victorian sponge) you are using the eggs to determine your quantities.
I think that semi-skim milk usually OK, as the classic recipes use half milk/ half water.
I think that the main issue is smoking hot fat - and that is why puddings made with beef or duck fat will rise better than those using oil. I personally find that cold-pressed rape seed oil is the best substitute for beef/duck fat if you are cooking for veges. It is expensive, compared to ordinary rape seed oil, but I keep a bottle for special things and you don't need much.

Nomoonatall

kerri_gt wrote: »

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

Okay...this is the best yorkie recipe ever! Honest!

Get three glasses...exactly the same size...and put them next to each other. Put a couple of eggs in one of the glasses. Put flour in the next glass..to reach the height of the eggs in the first glass. Put milk in the third glass, to match the flour/eggs height.

Add seasoning to the flour...depending on my mood...I add lots of pepper or sage....or chilli powder!

Put all of the ingredients into a bowl or jug and whisk for a minute or so.

Make sure your yorkie pans are smoking in the oven...I use veggie oil to just cover the bottom of each pan (4 yorkie pan).

Have the oven preheated to 200 degrees...they should be ready in about 10 minutes! Enjoy! x

iammumtoone

Nomoonatall wrote: »

Okay...this is the best yorkie recipe ever! Honest!

Get three glasses...exactly the same size...and put them next to each other. Put a couple of eggs in one of the glasses. Put flour in the next glass..to reach the height of the eggs in the first glass. Put milk in the third glass, to match the flour/eggs height.

Add seasoning to the flour...depending on my mood...I add lots of pepper or sage....or chilli powder!

Put all of the ingredients into a bowl or jug and whisk for a minute or so.

Make sure your yorkie pans are smoking in the oven...I use veggie oil to just cover the bottom of each pan (4 yorkie pan).

Have the oven preheated to 200 degrees...they should be ready in about 10 minutes! Enjoy! x

Ah but mine saves on the washing up, just need to use the one jug

My friend uses your method measuring ingredients by volume, she has a special cup she uses only for that purpose! I can't get her to convert to mine and I've never tried hers :rotfl:

I do like your suggestion of adding herbs/spices, I am going to try that in my one jug method Thanks.

monnagran

You are using plain flour, aren't you? It's much more effective than self raising.

iammumtoone

monnagran wrote: »

You are using plain flour, aren't you? It's much more effective than self raising.

I don't think self raising even works, I used it by mistake once and they came out like fairy cakes :rotfl:

Tasted ok though, thats the good thing about yorkshires even if they look a disaster they always seem to taste fine.

Nomoonatall

iammumtoone wrote: »

Ah but mine saves on the washing up, just need to use the one jug

My friend uses your method measuring ingredients by volume, she has a special cup she uses only for that purpose! I can't get her to convert to mine and I've never tried hers :rotfl:

I do like your suggestion of adding herbs/spices, I am going to try that in my one jug method Thanks.

I only use one jug, but that is the basic method...until you get the 'feel' for it!

Also, if you use a 12 x small cake tray...use 3 eggs and adapt the recipe...I sometimes add chopped up veggie sausage to them...mini toad in the hole...lovely! x

kerri_gt

monnagran wrote: »

You are using plain flour, aren't you? It's much more effective than self raising.

Yes, deff using plain - double checked that one

kerri_gt

Rejoice!:j:j:j I have overcome the issue of my pancake puds and behold, glorious raised yorkies



I used ismmumtoone method below ( not out of favouritism but because it was easy to scale up or down)

Two eggs weighed with the same weight of milk and plain flour plus a pinch of salt.
The batter was much thicker than the Jan Arkless recipe. No real change to what I'd been doing with the oven and fat so it was the batter mix that was the issue. Have frozen three puds and have a bit of batter left for a couple more for the freezer. Will prob do them for a touch less in the oven next time as I don't like mine so well done, but I wanted to make sure they were cooked.

Thank you everyone for your suggestions...I might even try them all out one by one and report back

iammumtoone wrote: »

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.