How to make yorkshire puddings?

Question

When I make yorkshire puddings they don't rise alot what do I do wrong??

I make the batter at least an hour before I use it, I make sure they fat is really hot. But they still don't rise. Or if they do only the middle a little bit.

Watching Gordan Ramsey's F Word the other week made me realise mine are pants!!!

Answer 1

Most people leave the batter mix too thick

It should be really runny like a orange juice consistency....

dont open the oven half way through is another common mistake and always use plain flour not self raising

Answer 2

'Meow! The Yorkshire pudding is a staple of the British Sunday lunch and each and every so often is eaten as a separate route earlier to the significant meat dish. This replaced into the classic attitude to eating the pudding and remains elementary in parts of Yorkshire right now. because the wealthy gravy from the roast meat drippings replaced into used up with the first route, the significant meat and vegetable route replaced into typically served with a parsley or white sauce. that is often claimed that the purpose of the dish replaced into to grant a cheap thanks to fill the diners - the Yorkshire pudding being less expensive than the different parts of the meal - for that reason stretching a lesser quantity of the more advantageous expensive elements because the Yorkshire pudding replaced into traditionally served first

Answer 3

There are some secrets.
1. don't put all your milk in at once .Put just enough to allow you to beat the mixture .Beat loads of air into it then gradually add the rest of the milk just to combine it all.
2 The dripping must be really hot when you add the batter.Put the tray on a hot ring as you pour in the batter so it doesnt cool.
3. Beating the mixture should be done with a METAL spoon.I don't know why but it matters.
4. Don't over beat the batter or you will beat the air back out of it.Beat the life out of it in the first stage but gentle in the second stage.

Another tip is to use deep muffin tins.put at least 5mm of dripping in.You will find that your puds come out like Massive profiteroles if you 1/3 fill them with batter

Try this and let me know how you got on.

Answer 4

For 4 big yorkshires or 2 small.
2 eggs, teacup of plain flour, enough milk to make a custardy texture, pinch of salt. Beat vigorously

The magic tricks are:
Put batter in fridge for an hour before you use it
Add a tablespoon of boiling water from the pan of potatoes that you're doing for mash
Put fat in tin and get it hot before you pour batter in (200-225 degrees)
You can open the over door and turn them once they're golden on one side if required. You can also freeze them.

Answer 5

Are you using self raising flour? When you mix the batter let it rest for a few minutes before pouring it in. Don't put to much batter mix in otherwise they will not rise. Make sure oven is pre-heated

Answer 6

Yorkshire Pudding
A British favorite to serve with roast beef-

Ingredients:
About 1/2 cup beef drippings
1 cup flour
1/2 teaspoon salt
1 cup milk
2 or 3 eggs

Directions:
Preheat oven to 425 degrees F.


Divide beef drippings between 8 muffin cups. Put in oven to heat. (You can use oil instead of drippings if you are making these without a roast - about 1 teaspoon per muffin cup).


Mix flour and salt. Add milk gradually to prevent lumping.


Beat eggs well and add to batter.


Remove muffin pan from the oven. Divide batter between muffin cups.


Place pan back in oven. Reduce heat to 375 degrees F. and bake until puffy and golden

Eggnog:
Prep: 15 minutes
Chill: 4 hours
Cook: 10 minutes

Ingredients
6 beaten egg yolks 2 cups milk 1/3 cup sugar 1 to 3 tablespoons light rum 1 to 3 tablespoons bourbon 1 teaspoon vanilla 1 cup whipping cream 2 tablespoons sugar Ground nutmeg
Directions
1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.

Answer 7

Mini Prime Ribs and Yorkshire Puddings:

3 large eggs, lightly beaten
1 cup all-purpose flour
1 cup milk
1 (4- to 6-pound) bone-in Prime rib roast
1 teaspoon salt
1 teaspoon pepper
Horseradish sauce or prepared horseradish*
Garnish: sliced green onions

Stir together eggs, flour, and milk; cover and chill batter 8 hours.

Sprinkle roast with salt and pepper. Place roast on a foil-lined rack in a roasting pan.

Bake at 500° for 30 minutes. Reduce temperature to 350°, and bake 30 minutes. Increase temperature to 450°; bake 35 more minutes or to desired degree of doneness. Remove roast, and let stand 15 minutes before thinly slicing, reserving about 1/2 cup drippings in pan.

Spoon drippings into miniature muffin pan cups, filling one-fourth full.

Bake at 450° for 2 minutes or until thoroughly heated.

Stir chilled batter; spoon into miniature muffin pans, filling half full.

Bake at 450° for 9 minutes or until puffy and golden. Remove from oven, and make a well in center of pudding. Arrange Prime rib slices in centers; top with horseradish sauce or horseradish. Garnish, if desired. Serve warm.

*1/2 cup sour cream, 1 tablespoon prepared horseradish, 2 tablespoons lemon juice, and 1/4 teaspoon salt combined may be substituted for horseradish sauce.

Note: Freeze Yorkshire Puddings, if desired. Let thaw at room temperature 30 minutes; reheat at 400° for 5 to 7 minutes. Assemble as directed.

Yield: Makes 64 puddings

Answer 8

YOU MIGHT BE MAKING THE BATTER TOO THICK,OR YOU ARE NOT BEATING IT ENOUGH, WHEN YOU MAKE THE BATTER YOU SHOULD BE ABLE TO COAT THE BACK OF A SPOON WITH OUT IT RUNNING OFF TOO QUICKLY. ALSO MAKE SURE YOUR OVEN IS HOT ENOUGH,AND DO NOT OPEN THE DOOR FOR AT LEAST 20 MINS.

Answer 9

Use semi skimmed milk,not a mix of milk and water. It works everytime for me. I also use muffin tins 3/4 filled now to give a bigger pudding.
8oz plain flour
4 eggs
Semi skimmed milk- enough to make the batter to consistency of cream

Answer 10

This is foolproof!!!!!!!!!

Equal amounts (i.e 1 cup)
Plain flour
Eggs
Milk
Pinch salt and pepper

Whisk all ingredients together, ensuring there are no lumps and leave for 30 mins to rest.
Put oil in tins to heat in a hot oven.
Put mix in tins, shut door and wait 20-25 mins.
These are HUGE!!!!!I promise.