My yorkshire puddings dont puff up whats the secret?

Answer 1

Usually if a Yorkshire pudding doesn't puff up it is because your oven isn't hot enough. Your oven should be around 450 F and make sure your meat is still hot.

Answer 2

Avoid opening the oven door as this will cause them to flop and you want fluffy, nicely risen Yorkshire puddings, not hard flat pancakes.


Yorkshire pudding is an English savoury dish similar to the American popover, and made from batter. It is most often served with roast beef, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many. It may have originated in Yorkshire, but is popular across the whole country.

Yorkshire pudding is cooked by pouring batter into a greased baking tin, and baking at a very high heat until it has risen. Traditionally, it is cooked in a large tin underneath a roasting joint of meat, in order to catch the juices that drip down, and then cut appropriately, although individual round puddings (baked in bun trays or small skillets) are increasingly prevalent. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat's juices that are left behind.

The Yorkshire pudding is a staple of the British Sunday dinner, and in some cases is eaten as a separate course prior to the main meat dish. This custom could have arisen in poorer times, to provide a filling portion before the more expensive meat course, "Them that eat most pudding gets most meat" is the most common saying.

Yorkshire puddings are often the subject of eating feats and in May 2006 in Clifton, West Yorkshire 400 were eaten in one sitting

When baked with sausages (within the batter), it is known as toad in the hole. In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl. It can also be eaten as a sweet dish, with jam, golden syrup, or sugar.

A Traditional Yorkshire Pudding Recipe




Yorkshire Pudding Recipe with Eggs, Plain Flour, Milk, Cold Water & Lard.



INGREDIENTS:



2 Eggs
4 oz (125g) Plain Flour
1/4 Pint (150ml) Milk
1/4 Pint (150ml) Cold Water
Salt & Pepper
2 tbsp Lard or Dripping or Cooking Oil*



METHOD:



Pre-Heat the Oven to 425F (220C, Mark 7). Crack open the Eggs into a cup and mix well. Add the Milk and Water together in a jug. Sieve the Flour into a large bowl and season with a sprinkling of Salt & Pepper. Pour the Eggs into this and stir together well with a fork. Gradually pour in the Milk and Water and stir until you have a stiff batter. Beat or whisk well until you have no lumps **. Allow to rest for half an hour.

Slip the Lard or Dripping into a deep sided baking tin and place just this in the oven. Allow to heat up until visible smoking. Quickly, but carefully, take out and rest on the top of the oven. Pour in the Batter mixture. Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy.

Serve immediately

Serves 4 as a side dish to a main meal.



Yorkshire Pudding - Notes


* Not the healthiest of ingredients, but Lard does have a higher smoking point than Vegetable Oil. This is important if you want a successful puffed up crispy Yorkshire Pudding. The hotter the fat is when the batter first hits it the better the end result. Once in a while won't hurt, but alternatively use Vegetable, Groundnut or Sunflower Oil, but not Olive.

** If you have a hand blender place all of these ingredients in a jug and just wiz until thoroughly mixed. If you don't then these instructions should help avoid lumpiness.

Answer 3

How old are your Eggs?

Yorkshire Pudding

1 1/2 c sifted flour
1/2 ts salt
2 eggs
1 c buttermilk or sweet milk
1 beef drippings

Sift flour and salt together. Form well in center of mixture. Break in eggs. Add milk. Mix gradually. Beat until smooth.Continue beating for 5 minutes. Leave drippings from roast beef in roasting pan to cover bottom.
Pour batter into hot drippings. Bake at 400 degs for 40 minutes. Cut into squares.

Answer 4

I do Yorkshire Pudding (I've found the recipe on www.yahoo.it, I'm Italian), but there are also apples. It's a cake (it's delicious!!!) And it doesn't puff up because it doesn't have to puff up, it has to remain small. But maybe you are talking about a different recipe..

Answer 5

You need to pre-heat your baking tray (the type for muffins) with oil. Put 1/3 of oil into each cups and place it in the oven at oven temp. of 200 or mark 5 for 10 minutes. Quickly pour your batter into each cup before the oil cools down. Reduce oven temp. to 180 or mark 4. Bake until golden then serve.

Answer 6

Does it matter? You put the goop on em and eat em anyway.

Try micing the batter better. Make it almost whipped.

Answer 7

dugbuggy, can you show us your recipe & we can troubleshoot? Can't guess without a recipe.

Answer 8

Mine never does either...not sure why??!!

Answer 9

i use sperm in mine