Yorkshire Pudding
Discussion
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...
op this should be a good start:
http://www.waitrose.com/recipe/Delia%27s_Yorkshire...
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.
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.
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.
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!
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!
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