Yorkshire pud

[Deleted User]

Hi I'm not sure if this has been asked before so sorry if it has but... When ever I make yorks pud, my puddings are always hollow in the middle and stuck to the pud dish.. Anyone got any ideas why??
Thanks in advance.
SL

choosewisely

No expert but I always get the oil really hot first and keep the tin on a low heat on the hob as I pour the batter in to stop the cold batter cooling the oil down?

[Deleted User]

choosewisely wrote: »

No expert but I always get the oil really hot first and keep the tin on a low heat on the hob as I pour the batter in to stop the cold batter cooling the oil down?

I do try and get my oil hot but putting it on the hob is a good idea.. could this be why my puds are hollow then?? LOL I'm such a novice!:D

emmaroids

get the oil smoking hot in the oven, then pour in your batter.

plain flour,eggs,milk,water and salt and i find if i make the batter once i have put the pan in the oven it turns out better than if i leave it for a while.

choosewisely

Me too!

When you say hollow do you mean they are rising up like a muffin shape but hollow inside or do you mean hollow as in rising at the edges but not inside like a cup shape?

Either way it might be the consistency of your batter, try more or less liquid to make a thinner or thicker batter. For me thin runny batter rises more and is more hollow inside but thick sticky batter rises less/slower (or not at all if too thick!)

Pink.

Hi Sallylizzie,

Like the others I agree that the oil has to be really really hot and that way the batter sort of foams up in the middle rather than sticks to the sides. I got a tip from MATH about adding an extra egg on this thread and have never had a bad yorkie since.

Pink

rach

my gran makes perfect yorkshires and she makes the batter, lets it stand for a while, gets the oil smoking hot in the oven and then adds a splash of cold water to the batter just before pouring the batter into the tin.

angie_loves_veg

Hot oil and an extra egg.

I never used to be able to make yorkies, but this advice seems to work every time

skintlass

My mam always used to put batter in fridge and have oil smoking hot as others have said.

Bongedone

Hot oil and add the batter when the yorkie tray is on the hob.

The batter mix should be equal parts of plain flour, egg and milk with a touch of salt. This normally equates to two eggs to make four puddings. I use a cup to measure the parts. I have seen a few chefs on UKTV food do it this way.

[Deleted User]

I can't multi quote so thanks to you all.. ok.. By hollow I mean nothing in the middle ( like a ball!) does that makes sense. I use 2oz flour 2 oz milk 2 oz egg the only thing I don't add is salt. I make my batter and leave it our for a while before I use it as thats what my nan always did.
I'm not ure if I'm gettin the oil hot (tbh I use lard) so not sure if that's the prob I leave it in bout 5 mins and I've never done the trick of pouring it whilst keeping the tray hot on the hob ( though I will now)
please tell me If I'm doing anything wrong!