Chippers foolproof Yorkshire Pudding recipe

Soldato
Joined
7 Feb 2004
Posts
3,072
A real simple recipe and method for making Yorkies, no black magic or witchcraft involved like some methods.
Here we go:

I use muffin tins as they have deeper sides, add a small amount of oil / duck fat / lard. Put them in a 220c oven to heat up.

image.jpg


Don't measure ingredients by weight but volume, one egg makes 4 puds using muffin tins.

Put the number of eggs needed into a cup.
Then measure out equal volume of plain flour and in another cup half milk and half water.

Chuck these into a bowl / jug and also add a good pinch of salt and also a splash of vinegar (probably slightly more vinegar than you think).

image.jpg


I use a hand blender and blast it for about 30 secs.

image.jpg


There's no need to let it rest, make sure your tin is smoking hot and quickly pour it in.

3_5.jpg


Leave it for about 18 - 20 mins, don't be tempted to open the door.
I like them crispy so maybe even slightly longer.

image.jpg


Not the prettiest puds but they've rose well, are nice and light and it works every time.

image.jpg


If you have any left over, add some golden syrup and eat as a dessert :)
 
I don't know about the vinegar but this was basically what we did when I worked in a kitchen. Equal volume of each, which usually ended up being 30 eggs/4pints milk and 1kg of flour (roughly, we never actually measured).

Heating up the oil in the moulds is the most important part as it will stop the puddings from sticking to them.
 
Vinegar in Yorkshire puddings.:eek:
Never under stood why you need it, but my grandmother use to add it to the mix, no idea what it achieves.
But several well known chefs add it the mix.

I can make great yorkies with out using vinegar.
 
I always found my yorkies were missing a little something, on the flavour front. Never quite managed to figure out what it was that I felt was missing. I might try adding this vinegar and see if that's it :)
 
Trick to good yorkshires is, lots of salt in the batter, a 250c over and plenty of goose fat.
Oh and a thick bottomed pan.

It needs to be hot enough to deep fry a crocodile.
 
I used to make yorkies like that, that would pop up and touch the top of the oven when on the top shelf. That oven died and I've never been able to make a decent yorkie in the new oven. I might try your egg/flour/milk ratio trick and see if it makes a difference. In fact, tonight might be the night ;)
 
I used to make yorkies like that, that would pop up and touch the top of the oven when on the top shelf. That oven died and I've never been able to make a decent yorkie in the new oven. I might try your egg/flour/milk ratio trick and see if it makes a difference. In fact, tonight might be the night ;)

I'm feeling confident for you.
 
Getting the fat & pan very hot, before the mix in, around 240C is the secret according my mum, then she turns oven down to about 200 -210C to cook yorkies.
 
Last edited:
They're tasty, but basically thick pancakes, as usual. This oven is sealed, and the effect of that is the steam can't get out and it's absolutely rubbish for cooking most things except bread. It scalds and burns everything on the outside but doesn't cook it in the middle, particularly with meat and cakes. You can turn the temperature down, but then it's not hot enough to cook anything and it just dries things out. It's not your recipe chipperdude, pretty certain it's the choddy oven :(
 
They're tasty, but basically thick pancakes, as usual. This oven is sealed, and the effect of that is the steam can't get out and it's absolutely rubbish for cooking most things except bread. It scalds and burns everything on the outside but doesn't cook it in the middle, particularly with meat and cakes. You can turn the temperature down, but then it's not hot enough to cook anything and it just dries things out. It's not your recipe chipperdude, pretty certain it's the choddy oven :(

I'm told the brand of flour makes a big difference to how much they rise, certainly my mum experiment a lot and found certain flour brands were useless and some really good.

Maybe chipperhead cans ay what flour he used.
 
Back
Top Bottom