Yorkshire Puddings
 

I am asking for some advice from anyone who has moved to Canada and has successfully made Yorkshire Puddings. My husband and I have been trying to get ours to rise but with no success. We have used, all purpose, brodie xxx and both did not work. We did half & half but still nothing.. we have read lots of different advice but would like to hear from anyone in canada who has been successful and what flour & mixture they used....

Thanks in advance.

Yorkshire pud missing brit :(

Re: Yorkshire Puddings
 

As my OH had no success with YP, I took on the mantle. I use regular white bleached flour from Costco, make the mix and let is stand for an hour or so. Heat the muffin tray (400c) in the oven, spray it with Pam and put in a dollop of mixture. Altitude makes a difference too (really it does). We live at about 1500' now and they rise way better than when we live at sea level.

Re: Yorkshire Puddings
 

Extra eggs:thumbsup:

Re: Yorkshire Puddings
 

I find the cheap white egg's are real bad here.
We buy a tray full of brown eggs for the same price, but free range.
They seem to work really well with baking, yorkshire puddings and great for frying ;)


Walker

Re: Yorkshire Puddings
 

Buy them frozen, problem solved....

Re: Yorkshire Puddings
 

I've managed to make great yorkshires here in the States using this recipe and will definitely take it to Canada with me. :thumbup:http://britishfood.about.com/od/regi.../yorkspuds.htm

Re: Yorkshire Puddings
 

I asked the same thing last year...do a search on Yorkshire Pudding and you'll find it.
I now make perfect Yorkshires and use

1 cup of All Purpose Flour
Whisk in 2 cups Milk and 1 cup eggs (which is 4 eggs).
A very hot oven at 425 for the oil in the muffin tray and I leave them in about 20-25mins.

Good Luck:fingerscrossed:

Re: Yorkshire Puddings
 

Have to admit that I just buy the imported packet mixes.... ;) They work fine :)

Re: Yorkshire Puddings
 

A recipe I used in England and now use in Canada and they rise every time.

For 12 muffin tray size yorkshires:
150g plain flour (now all purpose in Canada)
3 eggs
250ml milk
a bit of wholegrain mustard for flavour

I never actually leave mine to stand but they always rise very well :)

Re: Yorkshire Puddings
 

Four VERY important issues here when cooking Yorkshire puds (and I am a Yorkshireman)

1 - Let the batter stand for a good few hours, in the fridge is best.

2 - Get the baking trays RED HOT and I mean smoking hot, get the fat in them so it is bubbling and when you put the mixture in is really gets a shock from the heat. Using lard is best, but not fashionable these days.

3 - Do not open the door often to check them, you will knock them back.

4- NEVER EVER EVER buy frozen Yorkshire puds

Re: Yorkshire Puddings
 

Sometimes my mum would add a coarsely grated onion and sage...they don't rise as high but they're delish.

:thumbsup: All important points. :thumbsup:

Re: Yorkshire Puddings
 

Thanks everyone... so glad to see other people with success... will try again today and will let you know how successful. :fingerscrossed:

Happy Thanks Giving to all. :D

Re: Yorkshire Puddings
 

but do you use a mixer?..another thing I was taught was forbidden:eek:

Re: Yorkshire Puddings
 

Get it hot. :thumbup:

Re: Yorkshire Puddings
 

Well I just made them for the first time over here and they rose better than they ever did in the UK :lol:

I used one cup of all purpose flour, one cup of milk, 3 eggs and a pinch of salt. I left the batter in the fridge for a couple of hours. Had the oven at 425 and got the oil smoking hot then cooked them for around 25 minutes :thumbsup:

http://i55.photobucket.com/albums/g1...1-1944-1-1.jpg