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Mine are hit and miss. sometimes they rise sometimes they come out the oven looking pathetic and pancakey. I put it down to the flour.
anyone got a sure fire way of making the buggers work for me tomorrow. Can i make the batter today ready for tomorrow? How many eggs should I use? and does it really make a difference using SR flour over plain as I've always used plain?
Edit: there's just two of us!
Just Plain flower, don't worry with extra strong or others as the Gluten can have an adverse reaction.
2 eggs, half pint of milk and then enough flower to get to consistency of double cream (maybe slightly thinner), some salt maybe some pepper (i do anyway, also some herbs)
HOT, and i mean HOT oven - 220c, use sunflower oil as well - get it smoking before hand i.e. in the oven for 20mins before the batter goes in.
try and get the batter warm as well - at least room temp, don't put it in from gibbers cold as the it will cool the oil too much - then watch em rise.
don't try and put yorkies in the over with a bird, make sure the bird is out a good 10 mins before the yorkies go in - good time to do it with the Roasties and other veg.
LEAVE THE OVEN SHUT UNTIL READY.
Agree with the above - make sure the oven and oil are REALLY HOT before puring the batter in and you'll be fine 🙂
And if they don't work, remember the wise words of my late Mum - there's no cooking disaster that can't be covered up by gravy or custard 😉
(I suggest gravy in this case)
Aunt Bessie's FTW 🙂
HOT, and i mean HOT oven - 220c, use sunflower oil as well - get it smoking before hand i.e. in the oven for 20mins before the batter goes in.
+1
75g flour
200ml milk
2 eggs
seasoning
very hot oil
Did we all mention a HOT oven and oil ???? 8)
As for simplifying the recipe, use equal volumes of each ingredient. A cup full if each is usually good for 10 or so puddings. I'd you like the puddings to be fluffy on the inside, add a warm knob of butter to the mix.
Hot oven and dont open until cooked.
Did we all mention a HOT oven and oil ????
This is quite possibly the problem. I sometimes forget until hte last minute and end up rushing, not letting the oil heat up. That reminds me, I need to go get some Goose fat. Off to Morrisons I go. I'll be back in three hours judging by yesterday's queues!
Thanks
The batter ingredients don't need to be precise, just do it by eye until it looks about right (1 egg, mug of flour, mug of milk seems to work)
Get the oil out of the oven and stick it on the hob to keep it hot, then add the batter. Best if the batters warm and aerated too, so keep it by the hob while you cook everything else and give it a last minute whisk.
Wholemeal flour makes for interesting tasting puddings too IMO, or flavor the oil with garlic or chilli for a change.
Puddings are for Sunday roasts, Christmas dinner doesn't need'em!
As for simplifying the recipe, use equal volumes of each ingredient.
I tried this the last time I made yorkies, and it was a flying success.
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Cougar i was just thinking about toad in the hole, yum yum My staple diet, though have never bunged mash in the as well, just half a bottle of salad cream (yes i know i'm a heathen)..
As above heat is your friend. Get the tin and fat in for at least 15 mins so it's smoking. I put the tin over a low hob while I'm pouring the batter to maintain the heat. I also prefer to use a muffin tray rather than a shallower one as you get much more manly sized versions this way! Recipe I use is:
175g decent plain flower - mcdougalls stuff is fine, Safeway savers less so.
2 eggs
175ml milk
100ml water
Salt+pepper
Sieve the flour from a good height (without making too much of a mess!). Don't open the oven! Usually takes around 15 mins and that above will make 9 in a muffin tray and id estimate about 12-15 in a normal one.
Nice way of doing it, I thought. I picked up a couple of roasting tins for them, maybe 6" across, ish. The red wine onion gravy really makes a difference too.
200ml red wine
200ml stock
1tsp marmite
dash of soy sauce
dash of worcester sauce
bay leaf
red onion
1tsp of brown sugar
oil, flour
Cut onion into thin strips and fry in a glug of oil with the sugar on a medium heat till soft, chuck in 2tbsp of flour and stir for a couple of minutes (it goes dry and nutty brown). Mix the other ingredients together and pour in, simmer till it's the right thickness. If it's too strong / sharp at the end, add another tsp of sugar. Don't forget to fish out the bay leaf.
A very hot oven and use beef dripping or goose fat rather than oil.
... or Trex if you're veggie.
I love a good yorkshire as much as the next man but I think there is a law about them being only to accompany beef (small) or contain mince (large) with exception made for toad in the hole as a legitimate perversion. Yorkshire and Turkey - well I never did!
Yorkshire and Turkey - well I never did!
We're having leg of lamb
We're having leg of lamb
What sort of blasphemy is this?
Lamb on crimble day - wrong
Lamb and yorkshires - wrong
Two wrongs don't make a right you know!
Next you are going to say there'll be no pigs in blankets too!
boblo - MemberAunt Bessie's FTW
+1 with Turkey and Beef
never never use sr flour, they will end up like cup cakes !
my recipe is just equal quanties of everything
so one cup of plain flour, eggs, milk
season as usual
also let your batter rest.
winston_dog - Member
A very hot oven and use beef dripping or goose fat rather than oil.
This, check out Delia online. Her recipe is foolproof.
Aunt Bessie's FTW
They're the tesco BSO's of the roast dinner world.
They look like yorkshires, but they just taste of cardboard, and don't get me started on the perversion that is their 'roast potatoes'.
If food's worth eating it's worth cooking properly.
Lamb on crimble day - wrong
I don't buy into this american fad of eating factory-grown, hormone-fed, fat and water-laden turkey. tis all about the red meat.
As for the yorkshires comment: yorkshire puds are good with any kind of meat you heathen!
Lamb and yorkshires - wrong
Yorkshire's and anything isn't ideal,
They are at their best served on their own with a little gravy before the main course IMHO.
And never clean the tins, just scrap em out.
Having an oven door is a bonus.
Very hot fat/oil is the secret.
Cougar if your a vegi ,you should't be having a Yorkshire pudd. They are for roast meats . Also if your a vegi "cougar" should be changed to butternut ? unless your an older, hotter lady that is ?
thisisnotaspoon - Member
Aunt Bessie's FTW
They're the tesco BSO's of the roast dinner world.
😆 Thought that might cause a reaction.... 😀
Singlespeed Shep have them before with a bit of gravy ,it's only proper like
P.S toad in't hole looks mighty nice ,not enough snags though.
Cougar if your a vegi ,you should't be having a Yorkshire pudd. They are for roast meats
Can I be veggie and still say "hogwash"?
Regardless of which fat you use be it Trex, Dripping, Goose Fat or Lard (I use LARD!) it is the higher boiling point that makes it work better for Yorkshire Puddings.
I do mine on MAXIMUM heat and do not open the door.
Anyone who feels so constrained by some misplaced sense of tradition to only eat Yorkshire Puddings with beef is missing out 
yorkie puds for starters?
yorkie puds with the main ?
yorkie puds with golden syrup for pud 🙂
or all the above nom nom nom , can you tell I have northern monkey roots?
yorkshire puddings the food of the gods
Mmmmmm!
😆
Me old mams recipie
4 eggs
225g plain flour
250ml milk
Salt
Dash of vinegar
Smoking hot olive oil, used all oils and found olive oil to be the best, i have yorkies at least twice a week ; ) bout 220 in oven and i have to remove the grills as they rise inbetween them!!! And the golden rule do not open oven door till their done!!!!! Thats when they sink as the cold air knackers em!!!!
how long in the oven big boy ?
+1 for Delia.
this recipe is truly foolproof.
http://www.deliaonline.com/recipes/cuisine/european/english/yorkshire-pudding.html
Bowt 20 mins or until theyre too your liking i just look through the window in me oven n pop em out when theyre golden and just getting that crunch round the edge!!! I cook em every week for the lads (im a contractor who works away) n they love toad in the hole n giant filled yorkies, i think its the vinegar that does summet jus me mam told me to allways put it in, ive tried all the recipes ones with soda water and all sorts and ive allways reverted back to me mams, that makes enough for 4 people having "huge" yorkies!!!
Ooooh tempted by bigphils recipe as he's really selling them and sounds like a weekly expert!
My olde receipe is 1 egg, 4 ozs plain flour, 10 fl ozs milk, pinch of salt. Simple. And hot oven/oil obviously. They'll survive a few peeks and oven door openings too.
Not so much Yorkshire puds.........
Perfection
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And my gravy kicked ass!