Yorkshire Puddings

I think the puddings kind of "climb" the walls of the tin as they cook, which is why pancakes made with the same ingredients stay totally flat... Definitely try with a deeper tin!

Edit: Just had my Sunday dinner... beef this week :)

beef.png


Cooked a whole beef fillet for my partner's birthday a few weeks ago as his mum and sister visited, but it was going to be too big for four of us, so beforehand I cut two smaller pieces off for use another time... this is one of the pieces, it was lovely - can't wait to use the other!
 
Not sure how that would affect it, but never tried in such a shallow tin.

Go buy a muffin tin.
Also always air on to much egg, rather than not enough.
Ypthe measuring the egg methofpd works well and you need plenty of fat, you can't skimp on the fat with Yorkshires.
 
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
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.
Click to expand...

Well, I tried this tonight, I don't normally have problem with yorkies, but with the big sell at top I thought it deserved a go.
The results were superb, they rose well, nice and crisp on the top and soft and juicy inside, fair play to you, this is now my standard yorkie recipe, cheers.
 
Won't have been the tin, you can make yorkshire pudding in pretty much anything that won't melt in the oven, whether shallow or deep.

Although people scoffed at them, I think that has probably happened to anyone that's made them a few times, so don't worry about it. I made the batter too thin once and they came out looking like profiteroles.

It looks like you either didn't have enough fat in the tray, the fat wasn't hot enough, or the batter wasn't the right constancy (too thick in this instance). They can be a bit of a pain to make given that you tend to be doing them while you're cooking several other items. This is especially true if you've ever tried to make them in a non-fan assisted oven when you're constantly moving different bits of the roasts around in order to utilise the precious top shelf of the oven where it's nice and hot.

Contrary to yer_averagejoe's method, I like to rest my batter, although I've got no justification as to why it would work any better.
 
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