Right chaps, what's going on? (Yorkshire Pudding Content)

[whitevanman88]

Right chaps,

I used to be able to make a bloody good Yorkshire Pudding. I've made one every week for the last 5 years. No problems, ever.

But, two weeks before Christmas, it's gone. Finito. I can't do it any more.

This is upsetting, not only for me, but my family in which no one else possess the powers of successful Yorkshire Pudding Cooking.

I have been following the same recipe, same weighing / measuring equipment, same oven (in desperation I tried a different one...no better) & same technique.

What's going on!? Has anyone else hit this 'wall'?

My recipe is as follows:
Mix 3 eggs, pinch of salt & 350ml of milk with wooden spoon. Sieve and add 4grams of plain (Homepride) flour. Mix gently, until mix is like 'a thick double cream'.

Leave to stand for one hour.

Preheat oven & dish to 230'c (sunflower oil, not olive). Pour in YP mix quickly, dish still situated in oven. Cook for 25-35 minutes.

The inside of the pudding has taken to rising, rather than the outside. And the base is somewhat 'thick' or 'heavy'.

HELP!

[whitevanman88]

Dibble said:

What sort of dish are you using?

I've always found metal ones rather than pot to work better for Yorkshires.

Glass, usually. I have tried a stoneware thingy and also a metal tin. Both to the same end result.

[whitevanman88]

pugwash4x4 said:

hav eyou changed your flour? even if you haven't i bet its a different grade this time of yaer- probably a lot weaker i would have thought- try a different brand and see if that helps.

Could your oven have developed an air leak somewhere? check the seals maybe to see if the temperature could be fluctuating?

I've used the same all the way through; Homepride plain. I may try a different brand to see if that helps.

The oven is actually a microwave oven, so shouldn't have done. I have tried the oven in my Grandmother's house too - same procedure - same result.

It MUST be something I'm doing? I just can't work it out!

[whitevanman88]

pugwash4x4 said:

whitevanman88 said:

pugwash4x4 said:

hav eyou changed your flour? even if you haven't i bet its a different grade this time of yaer- probably a lot weaker i would have thought- try a different brand and see if that helps.

Could your oven have developed an air leak somewhere? check the seals maybe to see if the temperature could be fluctuating?

I've used the same all the way through; Homepride plain. I may try a different brand to see if that helps.

The oven is actually a microwave oven, so shouldn't have done. I have tried the oven in my Grandmother's house too - same procedure - same result.

It MUST be something I'm doing? I just can't work it out!

microwave? have never heard of this so it sounds interesting- to crisp the batter i would have sworn blind that you need an actual heat source.

Anyway if you are using a microwave as a microwave then either you have a dirty microwave or its getting a bit old- torroids (the rings that produce microwave energy) in the microwave typically reduce by power over its lifetime- by up to 50% in a domestic microwave.

Dirty or wet insides also make a HUGE difference to the effective power of the unit.

Right, but I'm not microwaving the stuff. It's a microwave oven, so you can select 'Microwave' or 'Conventional' or 'Dual Cook'. So it's supposedly like a normal fan oven (when conventional is selected). Dual cook is only good for chips.

[whitevanman88]

LordGrover said:

4oz ?

I don't know! It's four of the little notches on the scale. Lol.