Yorkshire Puddings?

Question

Mine are always flat, whats the best way to make them!!

Answer 1

You should base your recipe around using two eggs. break them into a measuring jug and look how much ml they are. I usually find 2 large eggs = 150ml so then make sure you add the same amount of milk and flour. So it would be 150ml milk and then 150ml flour and then whiz them up with a blender and leave for 5 mins to settle. While you are waiting you must make sure that your oven is hot,hot,hot about 220 - 230 or gas mark 6 and in each pudding dish melt half a teaspoon of lard or cooking oil. you must wait till the oil is very very hot before quickly pouring the mix in the dishes. pour to about halfway full. do this quickly and put back in the oven and then wait. patiently. DO NOT OPEN THE OVEN DOOR UNTIL 20 mins has passed or until they look crispy and brown or they will sink as quick as they rose. trust me this recipe works a treat there is no way they will be flat. This will make about 8 puddings. If you need to make for more people then just add an extra egg and adjust the flour and milk accordingly.

Answer 2

Yorkshire Pudding

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 batter.

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 IMMEDIATELY. Yields 12 large popovers.

Answer 3

I do mine by guessing i dont use scales to weight the ingredients out. Plain Flour, salt & pepper, 5 eggs, milk and water mix just enought to make it into a consistancy of single cream. Heat your over on the hottest setting. Put a small amount of oil or dripping in your pudding tins and heat up until it smokes. Add the batter and wait. You should use the hottest part of your oven and the hottest temperature. My Grandmas recipe and its never let me down yet .If all else fails buy frozen ones x

Answer 4

Individual Yorkshire Puddings Recipe

For Yorkshire pudding batter:
1 cup plus 2 tablespoons milk
2 large eggs
1 large egg yolk
1 cup all-purpose flour
1 teaspoon salt
Freshly ground black pepper
Garnish: 36 small fresh flat-leafed parsley leaves

Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
Preheat oven to 425 degrees F.
Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and re-crisp in a 300 degree oven 10 minutes.

Answer 5

Get yourself one of those old Sodastream machines. Then take any Yorkshire Pudding recipe and, just prior to adding them to the dry ingredients, carbonate your liquids ( milk/water etc). Then cook the batter in a pre-heated tray as normal.

Answer 6

8oz plain flour
2 eggs
approx 1/2 pt SEMI skimmed milk

Heat your oven to 200c and put your tins in to pre heat with a small knob of lard or dripping in each bun hole.Using muffin tins gives you bigger puddings! Whisk flour eggs and half milk til smooth,add more milk until mix is a little thicker than the consistency of cream. Pour batter into hot tin and cook without opening the oven for 40 mins reducing temp to 180c after 15mins. Works for me.

Answer 7

Small, single person - 10" diameter.

4 heaped spoons of flower (Self raise).
Pinch of salt.
1 egg.
3/4 cup of water/milk (1:1 ratio).

Place flower, egg, salt in mixing bowl and mix togeter.

Add Water/Milk, mixing as you go. Be carefull to get rid of all lumps.

Leave on side for 10 minutes.

Place tray (round cake type) in oven (Pre heat to max temp), on top shelf with 1- 2 mm of oil covering the bottom.

Once hot, add batter.

Cook for 30 min.

Answer 8

same quantity in volume of flour , eggs , milk , s&p , first in a bowl flour add the eggs in the middle then add milk slowly , wisk everything , pass it with a sieve then add some dry herbs , worcester sauce for flavour and abit of veg oil , let it rest for about 2 h room temperature , then very hot oven a bit of hot oil in your dish , pour it then don't open the door oven until they raise and ready about 30 mns
bon appetit

Answer 9

add a little baking powder and leave for a good half hr b4 putting in oven at the top in a very hot smoking oiled tin

Answer 10

Similar to above but instead of the soda stream just use fizzy water. Can be used to make excellent frying batter as well.