Yorkshire Pudding

[Matt..]

Does anyone have any tips for making really good Yorkshire pudding? I am not so good at cooking, and need to make some of these this weekend


Thanks

[petemurphy]

i almost posted this today! there is a delia recipe on waitrose today and have been experimenting myself recently - what do people think - full fat milk? leave the mixture for a while etc etc?

op this should be a good start:

http://www.waitrose.com/recipe/Delia%27s_Yorkshire...

[PaulHogan]

Assuming that's the same Delia recipe as in her book then it's a cracker. Make sure your oven is as hot as possible. When you pull the tray out - whether it's for one biggie or 12 smalls - ensure the fat is spitting and maybe even put the tray on a lit (or hot if you don't use gas) ring to keep the fat on the cusp of combustion whilst you pour in the batter. Immediately back into the oven and DON'T OPEN THE DOOR for 20 minutes.

[Shaw Tarse]

There are suggestions on PH, think it was equal quantities of flour, egg & milk in plastic milk "bottle" & shake, then use it pour into volcano hot tin.

[mrsxllifts]

Ideally use a animal fat ie lard, dripping, a lot of the new type oils, groundnut, olive, sunflower etc inhibit the raising. Vegetable oil is ok if you have nothing else.

[surrey7er]

Not too much batter in the tin, or it'll end up like a house brick!

[martinmac]

Fill a glass with flour, then fill the same glass with milk and eggs. Whisk the mixture up and leave in the fridge for an hour or so, never fails.

[jenpot]

The first post was right, ignore all the batter stuff, it doesn't really matter. Animal fat, smoking hot hot hot tray, not too much in it and don't open the oven door, not even to check.

[Kays vRS]

I always put in an extra egg white. It makes them rise alot more.

[madcyril]

jenpot said:

The first post was right, ignore all the batter stuff, it doesn't really matter. Animal fat, smoking hot hot hot tray, not too much in it and don't open the oven door, not even to check.

yep jen right get the oil smoking

[petemurphy]

how many eggs we talking are u lot saying to literally fill up the same cup quanity as the flour?

[jonlk]

martinmac said:

Fill a glass with flour, then fill the same glass with milk and eggs. Whisk the mixture up and leave in the fridge for an hour or so, never fails.

Seriously this is a no-fail. Just make sure your fat and overn are on thermonuclear hot first.

[escargot]

Ask a million people and you'll get a million different answers on this one.

The best tip if you follow the 1/3rd flour - 1/3rd milk - 1/3rd eggs recipe is simply a bd hot oven and preheated fat.

Don't worry too much though, people try to make out that the perfect yorkie is like rocket science or something - it really isn't.

[skeggysteve]

I've tried to make them, used different recipes never had good results.
Could be that my oven does not get hot enough??

Now I buy Auntie Bessies Frozen Yorkshire Puddings - supposedly 10 mins @ 200c - I turn the oven up to 220/230 (max) and check after 8/9 mins, if not ready cook more.
Taste better than any I have managed!

[mrsxllifts]

I have oven at 220oC and fat at shimmering/smoking point, only thing that stops the rising is the top of the oven!

[escargot]

Skeggy, get yourself an oven thermometer. My oven temp control nob is out by circa 40 deg c.