Chippers foolproof Yorkshire Pudding recipe

[chipperhead]

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.

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).

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

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

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

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

If you have any left over, add some golden syrup and eat as a dessert

 

[chipperhead]

I never put vinegar in mine so whats the reasoning behind that mate?

I can't remember were I got the recipe from, some tv programme a few years back I think.
A lot of people add vinegar to bread as it helps it rise, not sure if vinegar contains yeast?

 

[chipperhead]

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.

 

[chipperhead]

It's in the oven, it's... *runs back for a look* ...it's only kind-of rising

/poo oven

patience young padawan

 

[chipperhead]

Thread title need changing:

"Chippers not so foolproof Yorkshire Pudding recipe"

 

[chipperhead]

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.

Just Morrisons plain flour.

I've used this recipe for years , the key is the heat , the oil should literally be smoking and pour the mixture quick as possible and then put back in the oven.

Yeah definitely.

 

[chipperhead]

How do you make them sink in the middle like proper ones?

Like if you wanted an oversized one filled with roast beef and gravy...

I know what you mean, maybe if you made them bigger it would work?