How do I make Yorkshire puddings rise. Tried everything?

Answer 1

A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.


Serves 4

Ingredients
3 oz (75 g) plain flour


1 egg


3 fl oz (75 ml) milk


2 fl oz (55 ml) water


2 tablespoons beef dripping


salt and freshly milled black pepper



Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.

About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

Answer 2

Ignore everything the rest have told you. This never fails.. 4 oz plain flour, 2 eggs, half pint milk,salt and pepper(sorry if you're metric - I'm too old for that.). sieve flour and make a well in the middle. Break eggs into well and add drop of milk, seasoning. Beat gradually bringing flour in from side. Add milk as needed until all flour is incorporated and batter has good pouring consistency. Put aside for an hour if possible (this allows the gluten to ripen).

Heat oven to 200 degrees c. Put in metal tray - either for individual puds or large one. When hot add oil or dripping - reheat.

Add batter to hot tin with a ladle. Put back into oven and LEAVE IT ALONE for at least 20 minutes. Then you can look. It will probably take another 5 minutes - but I guarantee it will be risen, golden at the edges and moist in the middle.

Answer 3

ok make them every week without problems this is my way , makes 12 individual ones ok half a pint of milk and water mixed 2 eggs beat them to get air in then add 4 ounces of plain flour , while you do this add a little oil to each compartment of your tin and heat it ion a hot oven i generally have mine on 200 C , when the fat is smokin!!!!! pour your batter in and pop in the oven leve for at least 10 minutes this will draw the mixture up , after 10 mins turn the oven down to about 180 C and to allow the batter to cook out after 20/25 mins from beginning you should have lush puds good luck , or i'll sell you some every sunday for a few quid lolol good luck !!!

Answer 4

well it amazing how everyone knows how to do Yorkshire pudding
well i run the felbridge hotel which is the best Sunday carvery is Sussex England,we make 300 plus pud every Sunday and the secret is now out............!
make your mix the normal way about 1 lt so the consistency is that of double cream then add 3 egg whites....that's it !!! cook at 210 and watch them rise...
its so amazing how much cu dos we get with these .
no special oven..no special tray..(non stick is better)..but a word of warning don't take them out until really brown cos they will sink
it s way never fails try it it works very very well

kindest regards
Gary the chef
PS i have 50% best answers so far and i am very passionate about food so happy coking and enjoy

Answer 5

hi the air interior the mixture mine upward thrust somewhat properly so 2 thirds of a coffee mug of undeniable flour, 2 complete eggs plus one egg white a million/2 teaspoon of salt milk , placed flour salt and eggs in a bowl stir to a thick paste, upload milk stir/beat with a fork , untill the mixture is resembling squirty tomato sauce , then using a hand whisk whisk untill the floor is roofed in little bubbles , it somewhat is what makes it upward thrust the air interior the mixture , to prepare dinner warmth oil interior the tin till its warm pour mixture in flippantly and lower back into the midsection of a warm oven approximately 200 does it 20 minutes later one properly risen yorkie pud, have a bypass and spot a competent un will upward thrust approximately 3 to 4 inches have relaxing jo58

Answer 6

Ignore everything else you have read and follow this reciepe:
Equal Amounts (i.e cup full)

Milk
Eggs
Flour
Pinch salt and pepper

Put all ingredients in a bowl and whisk until lump free.
Put tins in hot oven
Put mixture in tins and cook for about 20 mins and watch them go.

This is a foolproof reciepe I have followed for many years.

ENJOY!!!

Answer 7

Hi!

It's nothing to do with the ingredients etc.

You have to make sure that the oven is extremely hot before and whilst they are cooking.

I always cook mine just as I'm about to serve up! When everything's on the table - they're ready to come out!!

Hope this helps!

Answer 8

Try using self-raising flour, or plain flour with a dose of Bicarb. And strictly DO NOT open the oven when cooking unless you can do so from completly above i.e where the hob normally is. The sudden heat-loss and resultant pressure-change inside the oven will mean they are likely to sink.

Answer 9

Once you've mixed the batter, leave it to stand for half an hour before putting it in the oven.
Make sure the oven is DEAD hot.
DON'T OPEN THE DOOR midway through. Hold your anticipation and wait or the timer to go - not before!!

Answer 10

Get lots of air into the flour before you add the egg and milk.