The best yorkshires ever?

Question

I am a useless yorkshire pudding cook.

They almost always come out like either 'Frisbees' or 'dumplings'.
I want them to rise like 'top hats' and be as 'light as feathers'.

Who has the secret recipe or ingredient?

Answer 1

Use Aunty Betty's frozen ones,I won't tell if you don't,just give a modest smile when you are complimented on them

Answer 2

The standard recipe and proportions are:

2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt

Of course having you pan/tin really hot is key as is not opening the oven door even for a second is as well. But here is the real key.... After you make the batter put it in the refrigerator for at least and hour to chill and then take it out and let it warm up to close to room temp again. Best to leave it in the fridge for hours or even overnight. Right before you use it whip it with an electric mixer again and add a bit more milk if it is a bit too thick. Then you will achieve light as feathers.

Answer 3

I found that heating your oil very hot then tip the mixture in fast befor it cools works. when they go like frisvbee normaly mean your oil is not hot and that maybe you keep opening your oven door. soon as you place the batter in the oven do not open the door till its time to open it, as when you do it makes the batter sink. the ingerdents i use and always work are, ans serves btw 4 to 6 at a push.

300ml (½ pint) Milk
110g (4 oz) Plain Flour
1 Egg
Oil, Lard

Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the
remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Pre-heat oven to 220°C; 425°F: Gas 7.
Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.
Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings or until risen and golden brown.

Answer 4

I swear this will work. I have never been able to make a good Yorkshire until recently...
Same ingredients as usual. 2 eggs to two oz of flour or double as required. Milk and water until like thin cream...beat it a bit!

THE SECRET...and I didn't believe it until I tried it, the pan the oil and the oven are all cold. Put the Yorkshire in at 180c and leave it untill it is really well risen and golden brown.

Answer 5

2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt

Beat the eggs 30 seconds. Add milk, beat 15 seconds. Add flour & salt beat 2 minutes. Put in a greased 7 x 11 casserole dish bake at 400 for 20 minutes.

Answer 6

The most important thing to remember when doing Yorkies is to heat the baking tray in the oven for at least 10 Min's before you put the batter into it. The same applies for great roast potatoes incase your interested!

Answer 7

Tips to remember.... You must use PLAIN flour not SRaising.
Put your tin containing the fat into the oven and leave it to get really hot..... until blue smoke comes off and then pour in the batter. Bake at the top of a hot oven.

Answer 8

The oven must be as hot aspossible, as should the fat. Lard is best but if you cant stomach that then clarified butter. I have never found the amont of ingrediants to be that important, no need to use micro-scales, just make sure there is plenty of egg.

Answer 9

here hope you enjoy or do what i do but aunt bessies yorkshire pudding batters hide the tin foil and pass them off as your own my mpother in law keeps begging for my secret recipie lol

Answer 10

Cheat. Aunt Bessie's in the freezer section!!