Yorkshire pud

skintlass

aren't yorkies meant to be kind of hollow in the middle and puffy round the outside then you can fill the middle with roast chicken, stuffing and gravy <drools a little on keyboard>

[Deleted User]

skintlass wrote: »

aren't yorkies meant to be kind of hollow in the middle and puffy round the outside then you can fill the middle with roast chicken, stuffing and gravy <drools a little on keyboard>

Not sure what they're supposed to be like, cos mine are alsays rise well ( too well actually) and completally hollow in the middle;) and when I try and take them out of tray they're stuck to the bottom completally so I jus have the top ( I hope that makes sense;)

As in If you took a ball and cut it in half there's nowt there!
Sorry if that sounds sarky ( not intended AT ALL)bit I'm trying to describe what they look like cos I know the're not right.:D

sexki11en

Try using half milk, half ice cold water. This will give a lighter, fluffier yorkie. I use one egg and 2 tablespoons of flour to every egg. This does 6 yorkies (in the tins with I think 12 'holes')

Lard is best for cooking in, I find vegetable oil doesn't work as well (or taste as nice), smoking hot and I always put the tin over the hob as already suggested when pouring the mix in. I also make it up as i'm preparing the veg, stick it in the fridge then whisk it up to get some air in it before pouring it into the tin.

Don't open the oven until they're done (only a useful tip if your oven has glass in it!) If you do need to open the oven, do it really slowly and your yorkies wont 'fall'

skintlass

Sallylizzie wrote: »

Not sure what they're supposed to be like, cos mine are alsays rise well ( too well actually) and completally hollow in the middle;) and when I try and take them out of tray they're stuck to the bottom completally so I jus have the top ( I hope that makes sense;)

As in If you took a ball and cut it in half there's nowt there!
Sorry if that sounds sarky ( not intended AT ALL)bit I'm trying to describe what they look like cos I know the're not right.:D

Ah now I know what you mean - yep you should have a bit in the bottom and nicely risen sides.:D

[Deleted User]

skintlass wrote: »

Ah now I know what you mean - yep you should have a bit in the bottom and nicely risen sides.:D

Well I'm making sausages and yorkie puds tonight so I'll try the way you all suggest!. When I make them I see my sons eyes roll " not again mum how come you always make them when you really don't know how to" this from a 7 yr old with far too much cheek!;)

Wish me luck
SL

Bongedone

Sallylizzie wrote: »

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!

Salt is actually an essential ingredient. It won't rise correctly without it. Don't ask me why.

Edit: I have checked on why and it is because it stengthens the gluten. http://www.kitchensavvy.com/journal/2006/12/yorkshire_puddi.html

[Deleted User]

Bongedone wrote: »

Salt is actually an essential ingredient. It won't rise correctly without it. Don't ask me why.

Edit: I have checked on why and it is because it stengthens the gluten. http://www.kitchensavvy.com/journal/2006/12/yorkshire_puddi.html

Cheers.. will add salt now too!!!