Crafty Threads 'n' Yarns

Blossom · Posted: Tue Sep 09, 2008 12:43 pm Post subject: Yorkshire Puddings ~ Tips?

OK...so the last time I made Yorkshire Puddings they came out like biscuits! So can anyone give me some tips or their recipe as I want to make some tonight for tea! I usually make them in a bun tin like Mum! Smile

The only time YPs have ever worked for me is when I've used Aunt Bessie's bake at home ones in foil! Rolling Eyes

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loobyj · Joined: 05 Nov 2006 Posts: 1648 Location: Swindon, Wilts

Fortunately I've never had any problems with them - though I know plenty of people that do!

Personally I always use the same recipe:

4oz/125g plain flour
10floz/300ml liquid - usually half milk half water
2 eggs

Then whisk the eggs/milk gradually into the flour until smooth, and then whisk the hell out of it until my arm really aches!

I heat the fat (and I always use solid fat not oil) in the tins in a really hot oven until unbelievably hot and sizzling, whip the batter in pronto, shut the door and cross my fingers.

I think having the fat really hot before the batter goes in is probably quite key.

Good luck!

lj
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Jobo · Joined: 14 Jan 2007 Posts: 4097 Location: East Sussex

I always use frozen ones, much to my Mum's horror Laughing

franney · Posted: Tue Sep 09, 2008 1:12 pm Post subject:

It doesn't matter what we do, we always make Yorkshire biscuits too. Luckily i quite like them like that Laughing

It's probably more a case of having to like them like that though to be honest Laughing

I do them exactly how Looby says to and they still come out flat Rolling Eyes

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jessica · Joined: 08 Nov 2006 Posts: 1691

My Mum gave all of us this recipe and my brother also makes them on a regular basis.

1 egg
3 tbspns PLAIN flour
5 tbspns Milk (old recipe should be full fat)

Mix up above ingreds and give a really good whisking, can be left for a while and then whisked again.
Put oil/fat (i use veg or sunflower oil) in pan and heat in oven on the highest temp. tray at top of oven.
Pour in mixture and cook at this high temp at top of oven.
Guaranteed

franney · Posted: Tue Sep 09, 2008 3:58 pm Post subject:

hehehe i do them exactly like Jessica's too and they still come out flat! Laughing

I'm guessing it's me and not the mix i use, or the fat i use, or the tin i use or the oven i use or the heat i use... seriously, i've tried everything! Rolling Eyes

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pictish · Posted: Tue Sep 09, 2008 4:12 pm Post subject:

I honestly think the key is the beating like anything like lj says till your arm aches cos when I used to make them years ago I used to just guess the quantities and throw it all in and I have never had one that wasn't huge!!! So get beating Blossom Laughing

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jessica · Joined: 08 Nov 2006 Posts: 1691

yes you are right Ali, although i have the recipe i just chuck in never measuring but it certainly does need a good whisking, lots of air.

gilraen · Posted: Tue Sep 09, 2008 5:31 pm Post subject:

I've never made them, but my mum and sister did/does and they swore/swear the key is to have the oil 'smoking' hot Smile

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ygymraes · Posted: Tue Sep 09, 2008 6:14 pm Post subject:

See, there'd be no mistaking me for Nigella Lawson, because my tip would be to buy Aunt Bessie's! Laughing

They work for me every time. And yes, I do pass them off as my own! Cool

Thankfully DH knew I wasn't a domestic goddess when he married me, so he's now not *too* disappointed! Laughing

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