The Poultry Keeper

Tony Sirett · Posted: Tue Jan 15, 2008 6:57 pm Post subject: Yorkshire Pudding advice

ok, i have no problem making batter for pancakes, in fact every one agrees that my pancakes are lovley, my problem is with Yorkshire puddings, i use exactley the same recipe as i use for pancakes

4 Oz Plain Flour
2 Eggs
1/4 Tsp salt
1/2 pint Milk

sifting flour and salt together - make a well in the flour - break the 2 eggs into the well - start whisking the flour and eggs together - gradually add the milk until all added and looking frothy - place in the fridge for 1/2 hour another quick whisk - pour into baking tins (i use the tins for individual fairy cakes)

i have tried it with mega hot oil, hot oil, and as its a non stick pan no oil. all with the same result either a dome shaped pudding or or ones with almost burnt edges but decidedley aneamic middles.

its getting me down now Crying or Very sad

any advice please.

Thanks anonymous Embarassed

debcat · Posted: Tue Jan 15, 2008 7:22 pm Post subject:

mum uses the same recipie and they are great Evil or Very Mad

mine come out looking like pancakes Embarassed

She uses a bit less milk than for pancakes
I know the oil has to be really hot, mum uses lard or dripping

Gilly C · Joined: 22 Jun 2006 Posts: 2488 Location: South Cumbria

Tony you need oil or better still beef dripping even in a non stick pan, add an extra egg if the rest doesn't work as I have only little Silkie eggs it is hard for me to judge egg quantity before putting the puddings in turn up your oven to maximum put in the tin with the oil to preheat as soon as the oven is at temp quickly add the pudding mix to the tin I use a muffin tin put in oven for 5-10 mins until risen then turn oven down 220 0r 200 fan oven for a further 10-15 mins I am a Yorkshire lass born and bred it always works for me !!! use a little bit of pudding mix to make the gravy it makes a lovely smooth if slightly light coloured gravy Wink

Tony Sirett · Posted: Tue Jan 15, 2008 7:50 pm Post subject:

will try that tommorrow, i have tried oil, butter, no oil, lard, fat from the joint. just a case of keep experimenting i suppose Wink

kated · Joined: 01 Nov 2006 Posts: 1845 Location: norfolk

Tony, can I just add that I had no luck with Yorkshires until I used a really thin, cheap and nasty tin. If you use a thicker more substantial type tin, the heat can't get through quick enough.

Tony Sirett · Posted: Tue Jan 15, 2008 8:31 pm Post subject:

Hmm will see if i can get one, will try wilcos or nettos, i love cooking and allways try and buy the best quality pots and pans i can afford,

Gilly C · Joined: 22 Jun 2006 Posts: 2488 Location: South Cumbria

I use good quality ones but often leave them to heat up for 10-15mins the larger size tins I have that just makes 4 is enamel and still works well I always leave the joint to rest for at least 30 mins by covering with foil then a towel, makes it much more tender as it relaxes ,having said that we have yorkshires with chops and toad in the hole, an adaptation is yorkshire toad put some par boiled sliced potatoes in the bottom of the roasting tin then some sliced onion to your taste then the sausage cook for 10 mins before adding the batter takes about 30 mins to cook and if it stays soggy as my daughters sometimes does instead of Yorkshire toad it becomes frog in a bog but still good !

Auntie Noo · Joined: 30 Jan 2007 Posts: 556 Location: Guildford

tell you what Tony, good, bad or indifferent..... it's great to hear you talking so animatedly about food!!!!!!! bloomin' marvellous!

Sparklepeeps · Joined: 17 Jan 2007 Posts: 1950 Location: Cheshire

Aunt Bessies? !

Tony Sirett · Posted: Wed Jan 16, 2008 12:15 am Post subject:

Duckie · Joined: 24 Sep 2007 Posts: 201

and make sure you fill the pans enough (I use muffin pans about 2/3 full for huge yorkshires) and NEVER open the door, even if the spuds are calling to you Smile

milkmaid · Joined: 19 Apr 2005 Posts: 7165 Location: isle of lewis

sp

mine come out ok if i use my little gas cooker in the kitchen if i use the stove then we get boiling hot water pipes start to clank and everyone has to have baths quickly and the radiators have to go on Embarassed

Chris Kurzfeld · Joined: 29 Oct 2007 Posts: 1400 Location: Carmarthenshire

Another tip given to me in my school days - many many years ago Shocked

- was to make up the batter well ahead and leave to stand for at least 2 hours. The molacules (sp?) in the flour break down the longer you leave it which in turn makes the pudding lighter. I've got an even better tip - go buy some from the supermarket, lifes too short for making yorkshire puddings Laughing

.

Chris

stephen · Posted: Mon Jan 21, 2008 11:02 am Post subject:

For Yorkshire's we've always made the batter in the morning, otherwise you stand no chance of them rising. If you make the batter too soon the gluten isn't relaxed, and you can just forget it.

The fat must be smoking hot. Whack the oven on full, and wait for the fat (lard or goose fat is great) is really really hot. Don't even think of using vegetable oil!

Do not pull the tin out of the oven until you are really ready too pour the batter.

The recipe we have always used is equal volumes of eggs, flour and milk, and a pinch of salt.

El Pollo Diablo · Posted: Tue Jan 29, 2008 7:33 pm Post subject:

I agree - the fat must be smoking. Use lard as it can get very very hot before burning. Tony - I use your exact recipe and technique with only one difference: instead of fairy cake tins being from Yorkshire I make the traditional way ie one big one in a squarish roasting tin and eat it in slices. I just use a cheap woolworths roasting tin, non-stick helps but still needs a blob of lard.

Also I don't panic too much about making the batter smooth and fluffy - and lumps work themselves out in the cooking process. In fact I've been told that too much whisking, especially if you do it with an electric whisk can be bad for a pudding but I have no evidence that this is true.

NEVER use self raising flour or you will get a flat pudding (still perfectly edible if you catch it before it burns!)

Can sometimes be good to open the oven mid-cooking it lets a bit of the steam out.

Hope you suceed - they are one of my favouritist foods!