Yorkshire Puddings

peterattheboro

peterattheboro

peterattheboro

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Who can make their own?

Over the past 2 weeks I've attempted to make my own. As I'm stubborn and try and copy my dad who makes epic puds, I just copy what he does and eyeball the ingredients (flour, eggs, milk) whisk it all up and pour it in a red hot pudding tray.

1st attempt they rose massively, 2nd attempt not so much and 3rd attempt they just didn't bother :D

So what are peoples tips and techniques for yorkshire puds?
 
Put 1 egg into a measuring cup
Use that as the measurement for your flour and milk (1 eggs worth of each)
Mix
Put a small layer of oil into each of the yorkshire pud basins and either put in the oven or on the hob to heat up the veg/sunflower oil, the hotter the better.
Put some mix into each one, then into a preheated oven (180-200c) for around 12 minutes until risen and brown.

Basically, hot oil and and a hot oven!
 
Omit a little bit of the milk and replace with fizzy water. That's my tip.

Oh, and leave the oven door shut! My oven doesn't have a light in, so I use a torch to look through the door to check if they're done. :)
 
4oz plain flour
1 egg
1/2 pint of milk

Whisk together. Use a muffin tray (deeper!) and put a small amount of lard into each hole. Get that smoking hot in the oven and quickly add the batter and return to the oven for 30 mins at the same temperature as your roast (180ish). Do not open until said time has passed.

NOM! :D
 
Make mixture 20 mins before cooking.


Preheat the pan for at least 10 mins. Oil for 5 mins.

65g flour
1 egg
1 egg yolk
salt & pepper
125ml of 50/50 milk and water


Works every-time for perfect puddings.
 
$loth said:
Put 1 egg into a measuring cup
Use that as the measurement for your flour and milk (1 eggs worth of each)
Mix
Put a small layer of oil into each of the yorkshire pud basins and either put in the oven or on the hob to heat up the veg/sunflower oil, the hotter the better.
Put some mix into each one, then into a preheated oven (180-200c) for around 12 minutes until risen and brown.

Basically, hot oil and and a hot oven!
Click to expand...
This. I also make the batter up at least 30 minutes before it goes in the oven.
 
Pate said:
Do they genuinely taste better to warrant the hassle of making them?

Just curious.
Click to expand...

Yes. But to be perfectly honest It's so marginal that it's barely worth it.

Batter is batter. The difference between one yorkie and another is never going to rock anyones world, unless you happen to be a batter perfectionist. :p
 
I dont tend to make my own, I'm pretty crap at 'em. I make toad in the hole which is more or less the same and for some reason it's a bit soggy in the middle, not sure what I'm doing wrong.

My friend from York (Yorkshire born and bred) is absolutely great at making them though, huge and ugly things but my God they taste awesome! :P
 
Van Hellseek said:
Yes. But to be perfectly honest It's so marginal that it's barely worth it.

Batter is batter. The difference between one yorkie and another is never going to rock anyones world, unless you happen to be a batter perfectionist. :p
Click to expand...

Marginal?! The difference between a decent homemade yorkie and an Aunt Bessie abomination is night and day!

They aren't hard to make. They take ~1 min to make batter. 20 mins rest. Oil in pan, pan in oven. Batter in oven. Really no fuss. Probably not much more than getting pre-made from freezer, removing packaging etc etc...
 
My mum is a pretty decent cook, she's been cooking for years, but no matter what she tries, what recipe, what tempurature she just cannot get them right. They either taste eggy, don't rise, rise too much or burn lol

I just make toad in the hole, much easier
 
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