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[Rhapsody]

My Yorkshire Puddings never work, always like baked wallpaper paste. Can anyone offer a foolproof tip (after all you all tyrned me into an acclaimed cake baker!)

Thanks x

[Lesley]

Pour the batter into very hot oil!

 

.....or, I could send Carl round.....he makes excellent Yorkshires

[Chook n Boo Mum]

Make sure the mix is chilled & the oil & oven very hot...works for me

 

Sha x

[Christian]

Make the batter and let it rest for 30 minutes before you add it to the hot oil

[Egluntyne]

You might have more success if you make a few small ones in muffin tins than one large one.

 

Smoking hot oil and a well heated oven are vital.

 

Set yours to "cremation" rather than "cool breeze".

[Cinnamon]

I use those Aunt Bessies frozen ones - they are fantastic!

[Blackrocksrock]

Mine used to be awful but using the bero book I have managed to make them ok nowadays although sometimes its hit or miss. What I hate is OH saying oh they are a bit stodgy you need to do .................. Next time he can make them himself.

[The Dogmother]

very hot oil

very hot METAL pans

 

Works every time

 

Let us know how you get on.

[..lay a little egg for me]

I have a recipe that my Mum was given by a Yorkshire woman back in 1946. It has always worked perfectly for me:

 

 

3 tbs plain flour

1 egg

quarter tsp salt

milk

oil/lard

 

Put plain flour and salt in a jug, add egg and a dash of milk. Mix with a fork, adding milk gradually until the mixture resembles single cream.

 

Put a small k"Ooops, word censored!" of fat in each pudding tin (I use either cup cake tins or some yorkshire pudding tins that are about 3 inches diameter and it works equally well in both; adjust amount of fat to suit size of tin!!) and heat in very hot oven (220 deg C) until smoking. Pour batter into tins and return to oven for 30-40 mins until risen and golden.

 

It makes 12 small or 6 large puddings.

 

I think that by adding milk until the consistency is right it avoids problems of different sized eggs and differences in the absorbency of the flour.

[Abbey Road Girl]

I don't pre-heat the fat/dripping/whatever because I'm scared of hot smoking fat.

 

I just pour melted butter into muffin tins before pouring in the batter. This is less like Yorkshire puds than American popovers but with gravy (or not), it doesn't really matter.

 

The key for me is to have the oven very hot. Everybody loves the result, but I think I can improve on that by adding an extra egg white and refrigerating overnight.

[chickencam]

We make them in 12 bun patty tins, this recipe makes about 24 small puddings.

 

4oz/110g plain flour

pinch of salt

1/2 pint milk

2 eggs

 

I put the flour and salt into a deep bowl with the salt make a well in the centre then add the eggs and half the milk and mix briefly with an electric hand mixer, then I use a spatula to s"Ooops, word censored!"e around the edges and bottom of the bowl, then add rest of milk and mix again, don't over beat.

 

Leave to stand for about 20 minutes or longer if you like.

 

Heat pans in hot oven then add small amount of oil or beef dripping heat again then add mixture quickly before pans cool too much and put back into hot oven. Cook for about 25 minutes I usually turn the oven down a touch after the first 10 minutes or so, but all ovens vary.

[Trish]

Being a Yorkshire lass and therefore genetically tight with the money, we always make ours with half milk,half water it makes the batter lighter and therefore easier to get a good rise. The best flour to use is bread flour and for a real cheat you can replace about a quarter of the flour with self raising too but beware they can someimtes turn a bit cakey if you do. Main trick is hot oven, hot fat and cold, rested mixture as already said.

[Rhapsody]

I have a recipe that my Mum was given by a Yorkshire woman back in 1946. It has always worked perfectly for me:

 

 

3 tbs plain flour

1 egg

quarter tsp salt

milk

oil/lard

 

Put plain flour and salt in a jug, add egg and a dash of milk. Mix with a fork, adding milk gradually until the mixture resembles single cream.

 

Put a small k"Ooops, word censored!" of fat in each pudding tin (I use either cup cake tins or some yorkshire pudding tins that are about 3 inches diameter and it works equally well in both; adjust amount of fat to suit size of tin!!) and heat in very hot oven (220 deg C) until smoking. Pour batter into tins and return to oven for 30-40 mins until risen and golden.

 

It makes 12 small or 6 large puddings.

 

I think that by adding milk until the consistency is right it avoids problems of different sized eggs and differences in the absorbency of the flour.

 

It worked thank you!

[Abbey Road Girl]

All these recipes are great. I just want to add that the American style popovers are delicious for breakfast or tea served with lashings of your favourite jam (make mine raspberry)...

[Egluntyne]

Look at this beauty.

 

I tried making it with bread flour. It worked a treat.

 

[Jules.]

Mmmm

[Lesley]

....Yum! ..........but where's the jam????

[Egluntyne]

On the last slice which I am eating at this very moment.

[The Dogmother]

Blimey Egluntine That's amazing... what recipe did you use?

 

My oven is hopeless (well, you've seen it) and never seems to get hot enough to make good yorkshires

[Abbey Road Girl]

Wow, Egluntine!

 

(Is there anything you're not an expert on?)

[..lay a little egg for me]

Wow, Egluntine!

 

(Is there anything you're not an expert on?)

 

We haven't found a topic yet! We are so lucky to have her dispensing her wisdom on this forum...imagine if she were attracted somewhere else...panic would ensue!

 

Re bread flour: I always use bread flour for my yorkies as I can't be doing with having ordinary plain flour as well as white bread flour, wholemeal bread flour, and SR flour in my cupboards!! I had not thought that it might be the bread flour that was helping my yorkies!

[Egluntyne]

Blimey Egluntine That's amazing... what recipe did you use?

 

My oven is hopeless (well, you've seen it) and never seems to get hot enough to make good yorkshires

 

 

4oz bread flour

1/2 pint milk

2 eggs

salt and pepper.

 

I preheated the oven for 10 mins. Gas mark 8. Gas mark 9 on my oven would rival Hutcliffe Wood Crem.

 

I think the bread flour and my little Pampered Chef Dish made the all the difference.

 

It was lovely. Firm on the outside and soft without being squishy on the inside.

[The Dogmother]

Ta muchly, will try that next time and report back.

[..lay a little egg for me]

I would also recommend checking the consistency and adjusting it to be like single cream as using exact quantities does not always give the same results: flour can vary in its absorbency and the eggs can differ in size (especially with us who have random egg sizes). My Mum always maintained that the salt content was important (I use a quarter tsp for 1 egg's worth of mixture) but no idea if it is true.

 

I always make my pancake batter on the same principle: keep adding milk until the consistency looks right. At least with pancakes you can add more milk if the first ones come out too thick though

[bluekarin]

I use a Brian Turners recipe my friend recommended to me.

 

A cup (doesn't matter on size but it has to be the same one as it's based on volume not weight - I use a cup we have which is between a tea cup and a coffee mug) of plain flour, eggs, milk, salt and pepper (I add some herbs to it too) beat it all together. Heat a tray with a good layer of oil at about 190 deg pour in batter and cook for about 20 minutes. I have lovely crispy, light a well risen Yorkies every time Hope it works for you too!