Yorkshire puddings

JIL

They look fab, I have a real craving for yorkshire puddings at the moment, maybe it's because I was born there.
I also use the same amount of egg to flour and milk recipe.

I made a load yesterday that went in the freezer for Christmas day.

kerri_gt

JIL wrote: »

They look fab, I have a real craving for yorkshire puddings at the moment, maybe it's because I was born there.
I also use the same amount of egg to flour and milk recipe.

I made a load yesterday that went in the freezer for Christmas day.

Thanks. The back ones look a bit tatty but I know I put less batter in those ones...which is ok as I now know how much to put in for pretty puds

I love yorkshires, I remember many a Christmas dinner fighting over my aunts ones with my cousins ... note, extra roast potatoes was not an acceptable substitute for someone getting an extra pud to the rest of us. :rotfl:

Islandmaid

Kerrie they look lush

Rotor

I read an article on yorkies where someone had experimented with all the variables and found that it didn't really matter how the ingredient amounts were varied (within reason), and though the oven needed to be 'hot' an exact temperature wasn't critical.
The one variable that mattered was the resting time - longer the better. So make the mix the night before!

Feral_Moon

I use equal volume of eggs, flour and milk. Make sure they're at room temperature. I use a deep muffin tin with a tablespoon oil/lard in each cup and Heat until smoking hot. Add the batter to each tin and cook for 10mins at gas mark 6 the. Reduce the heat to gas mark 4 and cook for a further 30 mins. Absolutely foolproof recipe and will guaranteed your Yorkshires don't collapse as soon as you take them out.

kerri_gt

Rotor wrote: »

I read an article on yorkies where someone had experimented with all the variables and found that it didn't really matter how the ingredient amounts were varied (within reason), and though the oven needed to be 'hot' an exact temperature wasn't critical.
The one variable that mattered was the resting time - longer the better. So make the mix the night before!

I believe the oven being hot requirement is so the batter 'seals' quickly and doesn't marinade in the oil leading to greasy puds.

I have mix left over from last night so will see what the difference is later with them