Right chaps, what's going on? (Yorkshire Pudding Content)
Discussion
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!
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!
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?
Could your oven have developed an air leak somewhere? check the seals maybe to see if the temperature could be fluctuating?
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.Could your oven have developed an air leak somewhere? check the seals maybe to see if the temperature could be fluctuating?
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 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.Could your oven have developed an air leak somewhere? check the seals maybe to see if the temperature could be fluctuating?
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!
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.
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.Could your oven have developed an air leak somewhere? check the seals maybe to see if the temperature could be fluctuating?
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!
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.
Never hit this wall, but it seems an odd recipe. 4g of Flour? Must be a typo...
I do:
125g strong plain white flour
1/2 tsp salt
2 eggs + 1 egg yolk
150ml full fat milk
150ml water
Whisk well and leave to stand for an hour or more.
Heat a metal pan and oven to 220, with oil from the joint, then pour it in, slam it shut and leave it till done. Never had a bad one yet.
I do:
125g strong plain white flour
1/2 tsp salt
2 eggs + 1 egg yolk
150ml full fat milk
150ml water
Whisk well and leave to stand for an hour or more.
Heat a metal pan and oven to 220, with oil from the joint, then pour it in, slam it shut and leave it till done. Never had a bad one yet.
Equal measures of all 3 and a pinch of salt always works for me.
2 identical glasses required, break your eggs into one glass, pour flour equal to the level of the eggs in the other glass. Pour the eggs into the mixing bowl and beat, in the eggy glass pour milk to the same level as the flour. mix it all together and let it stand for a while if needed.
Jobs a goodun perfect everytime etc...
2 identical glasses required, break your eggs into one glass, pour flour equal to the level of the eggs in the other glass. Pour the eggs into the mixing bowl and beat, in the eggy glass pour milk to the same level as the flour. mix it all together and let it stand for a while if needed.
Jobs a goodun perfect everytime etc...
Is the mix catching on the sides of the tin? (you say they're rising middle-out)
Perhaps make sure you give the tin/pots a thorough wipe over with fat before you start. (p.s. I like to use a drop of veg oil and a small knob of lard)
ETA - where are you leaving the mixture? If you're making massive puds and leaving the mixure somewhere really cold, then that could be having an effect.
As an aside, IME resting batter mix does sweet FA. Everyone only does it because their grans told them to.
Perhaps make sure you give the tin/pots a thorough wipe over with fat before you start. (p.s. I like to use a drop of veg oil and a small knob of lard)
ETA - where are you leaving the mixture? If you're making massive puds and leaving the mixure somewhere really cold, then that could be having an effect.
As an aside, IME resting batter mix does sweet FA. Everyone only does it because their grans told them to.
Edited by Nefarious on Thursday 14th January 17:45
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