My yorkshire pudding remain stodgy,, and wont rise or brown,,, Where am I going wrong???

Answer 1

It sound like your oven isn't hot enough. It has to be as hot as you can get it at first, so that they rise and go brown, and then you can turn it down to cook them.

Also, NEVER open the oven door while they're in. It totally ruins them!

Answer 2

Title: Yorkshire Pudding
Categories: Breads, Side dish
Yield: 12 popovers

-JUDI M. PHELPS
1 1/4 c Flour
1/2 ts Salt
1 c Milk
1 T Butter; melted
2 Eggs
4 To 8 tbl. drippings from
-roasting pan

Preheat oven to 475 degrees.

Whisk together the flour, salt, milk, butter and eggs. Using a
baster, drop a teaspoon or two of drippings into each cup of a
muffin tin. Put the muffin tin in the preheated oven. When the
drippings are sizzling hot, remove the tin and fill each cup 1/2 to
2/3 full with butter.

Bake for 15 minutes, then reduce oven temperature to 350 degrees,
and bake for 15 to 20 minutes longer, or until the popovers are
puffed and brown. Serve hot. Yields 12 large popovers.

Shared and MM by Judi M. Phelps.
[e-mail], [e-mail], or
[e-mail]

Answer 3

I presume you are making the yorkshire pudding from scratch.
Once you have the mixture madeup alllow to stand and pre-heat your oven to 200f once at that heat get the baking tray you are planning to use lightly oil and heat on the stove until oil is almost smoking turn off heat pour in mixture evenly and put straight in the oven for 20 - 30 mins once in the oven DO NOT open the door cos it will drop like a lead balloon.

Answer 4

Aah bless you. My little boy is called William too, what a cool name. Follow this & I guarantee stonking results-
Preheat the oven to 220 celsius or gas mark 6
place thumnail size chunks of solid fat eg pura in each pan of pudding tin
weigh out 4oz/120g PLAIN flour NOT self-raising
add a good pinch of salt & white pepper
measure 5 fluid ounces of milk & 2fl oz water in a jug
add one large egg or 2 small ones and mix with fork
add liquid gradually to flour using a whisk or use a blender. it should be like pouring cream-if not add more water
place tin in hot oven until fat is just starting to smoke
carefully pour mixture to about halfway up each pan
place on top shelf of oven for 15-20 minutes
if top is looking too brown before this, turn the oven down slightly
always make sure the oven is hot enough & that tin is on top shelf and you should be okay. Good luck luv x

Answer 5

Here is a recipe that works!

One egg per person, plus one.
Two ounces of plain flour per person
Milk to mix
Oil for the cooking container

Mix the eggs, then add flour. Add milk to get a mix like thin custard.

Cover the botttom of the container with oil (don't go mad, but it won't rise if you use too little).

Put the container into the top of the oven, and heat to 200c. Put in the mix and leave to cook. Small containers cook quicker than larger.

Main points:

Enough oil
Hot oven etc.
PLAIN flour
Fairly thin mix

It works..................enjoy

Answer 6

your oven isnt hot enough and or you have too much liquid [milk or water depending on your mix]
correct mix is: for 2 persons.... 3 heeped desert spoons of plain flower [sived] 1 large fresh egg and milk. add the egg to the flower and beat to a stiff cream, add milk until you have a nice cream, not too thick but not too thin.
oil in your pan, into a hot oven for 5-10 minutes or until oil begins to smoke. add mix to pan and return to oven. cook for at least 15 minutes before opening the oven door or you will spoil the pud.
cook on until pud has risen and has a nice brown crispy texture round the edges.
hope this helps.

Answer 7

Aside from a hot enough oven, do ensure you beat the mixture well. This adds more air, and it's the expanding air which makes the pudding rise. (Excluding self-raising flour)

Answer 8

You need a really hot oven ( 225 degrees, gas mark 8, I think) to start with and really hot fat. - For a big one, 250g Flour, 2 Eggs, and enough milk, pinch salt, - beat a whole load of air into it for a few mins, then leave to rest for 10 minutes whilst the fat gets hot in the pan in the oven, beat again just before you open the oven door, pull out your pan and pour in the batter....get back in the oven asap!!!! Leave for 20-25 minutes - DO NOT OPEN OVEN BEFORE THIS TIME IS UP!!!! - This works for me any way!!!! And the wife loves it!!!

Answer 9

it dosen't matter how long you beet the batter. there is a cemical reraction. affter beeting tleave the batter to stand for 20 mins. when the fat is very hot, gentely work the batter with a ladel to remix. working from the bottem of the dish. alway take the batter to the oven and never take the hot dish out as it will start ot cool down. you will make it easyer to pour from a jug

Answer 10

Prepare the mix early and make sure its well whisked. Then leave it in the fridge. Whisk it again before putting in tins. Tins should be hot enough that the mix bubbles as you pour it in. Make sure also that you're not putting too much mixture in or else it will be too heavy to rise.
Oh and one other thing.... oven must be hot enough. Gas mark 7/8 or equivalent.