Yorkshire Puddings became Omlettes!?

Question

Okay, I tried for the first time last night making Yorkshire Puddings. Things seemed to go okay .... until I took them out of the oven and cut into one.

While bready on the outside and smelling strongly like Yorkshire Puddings they were like an omlette on the inside! I followed the recipe laid out by Delia Smith with the exception of the size of the eggs - I was using large and it called for medium.

Could that be the cause? Any other suggestions for turning out Yorkshire Puddings?

They did rise actually, quite a bit higher than a Yorkshire Pudding. The tin and oil were very hot - in a 425F oven for a half hour. When the batter was added they began to sizzle right away.

Answer 1

I work in a British pub in Orlando. I make Yorkies every day, I really am quite sick of the sight of them. I make trays and trays of them, time and time again, each day, every day, day in, day out.........Anyway! Oven at 450 degrees, 12 oz all purpose flour (plain is far better) sieved, 10 eggs, large pinch of salt, 28 fl oz milk. Heat bun tin with it about 1/2 full will clean oil. Mix egg and milk together, heat until body temp in microwave. Slowly add flour and salt. Pour onto hot oil. Bake until risen and deep golden brown, crispy on the edges. When cooked, keep somewhere warm or they will fall. One of the biggest problems with yorkies is the oven, most have a cool spot, you need to work out where yours is. Also, all purpose flour sucks for yorkies, plain is better. Make sure your oil is really really hot. Most of the time, out of a tray of 24, 20 of mine are perfect, 4 are relegated to my stomach spread with jam and cream!!!!

Answer 2

Using the wrong sized eggs can definitely have an effect on the final outcome. I use a recipe that doesn't call for additional leavening -- just the eggs in well-beaten batter. Too large of an egg would weigh down the batter and produce the same effect that you're describing.

Beating air into the batter is what causes the pudding to rise if baking powder isn't added. Also, if it isn't served right away, the pudding will collapse as the steam escapes.

There are several mixes on the market for Yorkshire pudding. If your homemade version continues to give you problems, check the International Foods section of your grocery store and try the mix.

Answer 3

The key to Yorkshire puddings is a hot stove and hot tins...
Yorkshire puddings rise because of steam so when your tins are hot and you ladle the batter into the tins, it starts steaming immediatly.

If it's too eggy, the size can make a difference a little especially if you need a lot. 5 medium eggs is about 4 large eggs (see link below), but anything less the size difference is quite small.

Answer 4

When I make Yorkshire Puddings I always prepare the batter the day before I am going to use it and then I leave it overnight in the refrigerator. I don't know why it makes a difference but it really does. My Yorkshires turn out perfect every time!

Answer 5

Hi! try this great recipe.....

Yorkshire Puddings with Minced Beef and Horseradish
(Serves 4-6)

Yorkshire pudding was traditionally served with lettuce sauce or gravy as a preamble to roast beef in Yorkshire homes. The ibdividual puddings in this recipe make wonderful crisp containers for savoury minced beef. The batter and minced beef may be prepared several hours in advance if kept in the refrigerator. you can use six 4in (100mm) tins or patty pans.

Batter
4oz (115g) plain flour
salt
1 egg
1/4 pint (150ml) semi-skimmed milk
2 tbs virgin olive oil
Filling
2 large onions
2 tbs olive oil
1 lb(450g) lean minced beef
3/4 pint (450ml) beef stock
1 large carrot
4 tbs horseradish relish
1 tbs Worcestershire sauce
A few drops gravy browning (optional)
Salt and freshly ground black pepper
Parsly sprigs for garnish

Sift the flour and a pinch of salt into a bowl. Beat in the egg, milk and 1/4 pint (150ml) of cold water, to give a smooth batter.

Place a tsp of oil in each of the Yorkshire pudding tins, or 1/2 tsp if using patty pans, and place in the oven for 2-3 minutes, until very hit. Divide the batter between the tins and bake for 40 minutes (30 minutes for smaller ones) until risen.

Meanwhile, chop the onions and saute them in 1 tbs of olive oil until transparent. Add the minced beef and cook until well browned on all sides. Stir in the stock and simmer for about 10 minutes. Grate the carrot ready for the ganish.

Stir in thr horseradish relish, Worcestershire sauce, and a few drops of gravy browning if wished. The mixture should be moist with the stock, but not sloppy. Season to taste.

Fill the Yorkshire pudding with the minced beef and top each one with a little grated carrot. Garnish each pudding with a sprig of parsley ans serve.

Good Luck! Enjoy!..._;-)

Answer 6

It definitely could have been the eggs! If you are to use the same recipe again, I would cut 1 egg out.