Yorkshire puddings
 

I want to surprise Mike on Sunday with a traditional uk roast - but stuck with which flour to use - has anyone tried to make them here and which flour did you use? Thanks Lesley

Re: Yorkshire puddings
 

I'm pretty sure my wife makes them with plain old all purpose white flour.

Re: Yorkshire puddings
 

Robin Hood white bread and roll flour.

I use.......

2 cups of flour
1 cup of milk
1 cup of water
6 eggs (I know it sounds crazy, but it works)
salt & pepper to taste

It took 3 1/2 years of trying various ways and flours....this works for me!:thumbup:
This makes 12 decent size puddings and you can freeze any left over!

Good luck

Linda

Re: Yorkshire puddings
 

Re: Yorkshire puddings
 

Thanks everyone we will try them and hopefully they will rise.
Lesley

Re: Yorkshire puddings
 

Oh yeah! You have to use those extra eggs:rofl:

Re: Yorkshire puddings
 

I just make them with 4oz all purpose flour, 1/2 pint milk, pinch of salt and two eggs instead of the one I used in the UK. They rise really well.

When I used only one egg they turned out like hockey pucks!!

Re: Yorkshire puddings
 

If you call in at walmart or real canadian they do a packet mix for yorkshire puddings ;)
Southside walmart defo do them as that is where i get mine ;)
I have also seen the pre-made ones in real canadian, although i have never tried them....

LB

Re: Yorkshire puddings
 

I use the packet mix. I've lived here over 30 years and have never been able to make decent yorkshires that rise. Mine were hockey pucks, as noted above. But now I read it's all about the eggs, that must be where I've been going wrong. :o

I should add - my yorkshires turn out fine when I make them back in England!

Re: Yorkshire puddings
 

Hey there,

I have battled with these things for years! The trick I have found is make sure you heat the oil for 10 minutes in the oven until you add the mixture.

I've used the same recipe and heating the oil for longer has definitely been the factor that made the little buggers rise!

Good luck xxxxxxxx

Re: Yorkshire puddings
 

I make yorkshire pud with cake and pastry flour, and lard (not oil) for the tin. I've never had a problem since I figured that out (and look no multiple eggs). The trick is to make one big one, and not individual puds.

All purpose flour results in tough lead-like discs the Canucks could use.

Re: Yorkshire puddings
 

Don't bother. You might as well eat polystyrene packing peanuts.

Re: Yorkshire puddings
 

I like them. Perhaps my mother wasn't good at Yorkshires.

Re: Yorkshire puddings
 

My father in law, ex Sgt/cook in Canadian Armed forces cooked these on field exercises for a couple hundred hungry soldiers and they're great:

Equal measurements of eggs, milk and flour eg. a cup of each is what we use.

1/3 eggs beaten well
1/3 flour
1/3 milk

all mixed well

Use a "muffin" baking tray, put tablespoon of oil in each muffin mold. Heat the tray in the oven at 450f until the oil is really hot then spoons mix into each muffin mold. Pop it into the oven until rises and golden brown.

NEVER FAILS, they rise brilliantly (as long as the oil is hot) and taste great, and having individual puds helps in serving them.:thumbsup:

Re: Yorkshire puddings
 

Is there a problem in Canada with the Yorkshires rising to the occasion??? :)