Yorkshire puddings
#1
Forum Regular
Thread Starter
Joined: Nov 2007
Location: Coniston Nr Hull Now Lethbridge Alberda!!
Posts: 228
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
#3
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!
This makes 12 decent size puddings and you can freeze any left over!
Good luck
Linda
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!
This makes 12 decent size puddings and you can freeze any left over!
Good luck
Linda
#4
Re: Yorkshire puddings
Hi there,
I like this recipe for yorshire puddings, but I don't bother adding the rosemary or cayenne - I just have them plain.
http://www.recipezaar.com/Mean-Chefs...-Pudding-75817
Sarah
I like this recipe for yorshire puddings, but I don't bother adding the rosemary or cayenne - I just have them plain.
http://www.recipezaar.com/Mean-Chefs...-Pudding-75817
Sarah
#5
Forum Regular
Thread Starter
Joined: Nov 2007
Location: Coniston Nr Hull Now Lethbridge Alberda!!
Posts: 228
Re: Yorkshire puddings
Hi there,
I like this recipe for yorshire puddings, but I don't bother adding the rosemary or cayenne - I just have them plain.
http://www.recipezaar.com/Mean-Chefs...-Pudding-75817
Sarah
I like this recipe for yorshire puddings, but I don't bother adding the rosemary or cayenne - I just have them plain.
http://www.recipezaar.com/Mean-Chefs...-Pudding-75817
Sarah
Lesley
#7
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!!
When I used only one egg they turned out like hockey pucks!!
#8
Joined: Feb 2009
Posts: 821
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
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
#9
Banned
Joined: Dec 2006
Location: Beautiful BC
Posts: 1,106
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.
I should add - my yorkshires turn out fine when I make them back in England!
I should add - my yorkshires turn out fine when I make them back in England!
#10
Forum Regular
Joined: May 2008
Posts: 89
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
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
#11
Cynically amused.
Joined: Oct 2002
Location: BC
Posts: 3,648
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.
All purpose flour results in tough lead-like discs the Canucks could use.
Last edited by dingbat; Mar 7th 2009 at 6:57 am.
#14
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.
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.
#15
Re: Yorkshire puddings
Is there a problem in Canada with the Yorkshires rising to the occasion???