Yorkshire Puddings

I use
2 eggs
half a pint of water & milk (i.e. 142ml milk & 142ml water)
115g plain flour
pinch of salt

Let the mixture sit in the fridge for as long as you want (I've left it for over 24 hours)

Then the usual small bit of sunflower oil pre heated in an oven about 215c for about 15 mins.

1. Never open the oven once they're in
2. pre-heat oven
3. heat oil for at least 5 mins in a pre-heated oven
4. Mixture should sizzle when it hits the oil in the tray
 
Yorkshire puddings are something I pride myself on and literally everyone who's ever had one of them has complimented me on them. They're epically big and light and I'm going to give you the recipe. If you follow this perfectly, you'll get the best yorkshires you can imagine. I've not had a failed batch in years.

Ingredients (scale to match portion size. This makes 6 in a deep muffin tin. Fist sized yorkshires.):

1 large egg (free range - don't ask me why but this actually makes a difference. Anyone got any ideas on this?)
3oz plain flour
3 fl. oz milk (I use semi-skimmed)
2 fl. oz water
1 pinch of salt
black pepper to taste

Steps:

1) Heat the over up to 230 degrees
2) Take a deep muffin tin and put a drizzle of oil in the bottom of each. Just enough to line the bottom.
3) Put tin in the oven and heat this oil up. It has to be very hot when you pour your mixture in.
4) In a jug, gather your wet ingredients (milk, egg, water) and whisk
5) sieve the flour into a bowl and add salt and pepper
6) Combine! Whisk all the ingredients together, trying to get as much air as possible
7) My tip goes against the grain here but I get better results if I do the whisk stage as close as possible to putting them in the oven. Some people recommend to let the mixture sit for a while before cooking but that defeats the point of adding air into your mixture
8) grab your tray with hot oil out of the oven (close the door behind you!) and as quick as possible pour the mixture into the oil. If the mix doesn't sizzle when it hits the oil, you'r looking at a failed pudding. Throw it back into the oven and watch them multiply in size! Make sure you have plenty of room in the oven for them to rise and as said, DO NOT OPEN THE OVEN, even for a peak. They'll be done in about 20 - 25 minutes.
 
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2 eggs
5 big spoons of self raising flour
150ml milk and touch of cold water
pinch of salt and pepper if u want it and maybe some herbs if u fancy being adventurous.

Use lard not oil like veg oil as that doenst do the job imo.

Healthy dose of lard in each pot blast it in full whack in the oven top shelf for 3-5 mins then bring out and tip the stuff in and should "sizzle" if it doesnt you have done it wrong i.e not hot enough or long enough.

gas mark 8 for 10 mins to get it to rise then turn it to 6 for 5-10 mins left so it cooks in the middle.
 
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Good advice above - I do the egg + milk to the same egg volume and flour to the egg volume.

I use lard in the tray and whack the oven right up. I usually cook the yorkies whilst the meat is resting for 20 minutes or so. Turning the oven right up should also do a final crisp on your potatoes :)
 
When ever I've made them I've always found it easy to get the texture right and get them to rise well, but for me they just tasted quite bland. Tried adding more seasoning, but still wasn't what was missing.

Ended up returning to frozen ones, which for me, do the job more than well enough.

Might have another bash at making my own again and see if I can improve the taste.
 
Simply cannot beat home made yorkys, gpd this thread makes me hungry, my old Bess used to make them in a roasting tin, big huge Yorkshire pudding, half would be eaten with the Sunday roast and the other half later, cold with jam on. Nomnomnom
 
yer_averagejoe said:
1 large egg (free range - don't ask me why but this actually makes a difference. Anyone got any ideas on this?)
Click to expand...

This - realised mine are consistently better since I stopped buying cheap eggs. Make sure the oil is also really hot and you're pretty much set.

I don't measure or weight anything and they always come out really well.

yorkies.jpg
 
Pudding fail. Tasted nice though.

I did this:

yer_averagejoe said:
Yorkshire puddings are something I pride myself on and literally everyone who's ever had one of them has complimented me on them. They're epically big and light and I'm going to give you the recipe. If you follow this perfectly, you'll get the best yorkshires you can imagine. I've not had a failed batch in years.

Ingredients (scale to match portion size. This makes 6 in a deep muffin tin. Fist sized yorkshires.):

1 large egg (free range - don't ask me why but this actually makes a difference. Anyone got any ideas on this?)
3oz plain flour
3 fl. oz milk (I use semi-skimmed)
2 fl. oz water
1 pinch of salt
Click to expand...

Ended up with this.

8OzKO.jpg


I only have a shallow tin though and I believe that may be the reason why they didn't rise so high. I'm going to buy a deeper one for smaller puds and will try again :)
 
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