Yorkie puds

[anonymous-user]

Hi all

I make yorkies with equal amounts of eggs,flour,milk and would like to make them 'more puddingly' as mine are too light and crispy and would like a bit more stodgey. . . . what do I need to add, take away or adjust?

Cheers

[carinatauk]

https://www.seriouseats.com/recipes/2015/12/the-be...

[Roboticarm]

100g plain flour
225ml of milk
3 eggs

Always ensure that the pan and oil are hot before adding the mixture

I'm from Yorkshire so this is a very important topic for me.. my nan made the best Yorkshire's I've ever had

[anonymous-user]

Forgive the crossed measurements.

Per 3 x Yorkies: 1 egg, 2 oz plain flour, 100ml milk, pinch of salt (and I add thyme).

So, for 12 (more than anyone can eat!) it's 4 egs, 8oz flour, 400ml milk.

25 mins at 200 degrees (fan).

Do not open the oven door once they've one in, until the finished coking time. This is the most important part.

Good size, fluffy, cakey goodness.

[Gluggy]

Roboticarm said:

100g plain flour
225ml of milk
3 eggs

Always ensure that the pan and oil are hot before adding the mixture

I'm from Yorkshire so this is a very important topic for me.. my nan made the best Yorkshire's I've ever had

Do mine the same way, have sometimes used 4 good sized medium eggs instead of three large along with 250ml of milk - they still rose well but were more cakey / sponge like in the middle which i think is what the OP is after?

[21TonyK]

For "stodgy", ie, chewy, add a little more flower and cook slightly cooler. Strong plain flour helps as well and let the batter rest overnight if you can.

[anonymous-user]

21TonyK said:

For "stodgy", ie, chewy, add a little more flower and cook slightly cooler. Strong plain flour helps as well and let the batter rest overnight if you can.

Nice one, thanks

[MOBB]

OpulentBob said:

So, for 12 (more than anyone can eat!) it's 4 egs, 8oz flour, 400ml milk.

Speak for yourself............................

[sociopath]

The only way to make a proper one is in a coal fired oven, like my gran did, and they can only be made properly by a Yorkshire woman, as they have the muscles in their arms for beating the batter long enough.

More seriously (I am from Yorkshire), I have never ever measured any ingredients when making them, it drives my Cestrian wife crackers, as she asks how much of everything, and I can't tell her, it's just "the right amount"

[NMNeil]

They call them popovers here, no idea why.
I used to do the old, get the pan red hot until the oil smokes, until I found this.
https://www.youtube.com/watch?v=8ed36I4Xbsk
I leave out the cheese