Yorkshire Puddings

[peterattheboro]

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

So what are peoples tips and techniques for yorkshire puds?

 

[peterattheboro]

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

This!

Might make another batch tomorrow using some tips i've picked up

 

[peterattheboro]

We need more pic's of people's home made version's

Coming this weekend

 

[peterattheboro]

Pudding fail. Tasted nice though.

I did this:

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

Ended up with this.

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

 

[peterattheboro]

230 and the tin was in for 15 mins before hand

 

[peterattheboro]

I can only assume it's the tin. It is literally 1cm deep.

 

[peterattheboro]

I didn't unless someone else had a nosey!