Yorkshire Pudding
Nov 24th 2009, 11:46 pm
#1
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Thread Starter
Joined: Jul 2009
Location: Victoria, BC
Posts: 230
Yorkshire Pudding
Hi,
I have been trying to find the perfect recipe for Yorkshire Pudding since moving here, I do occasionally get success and they rise..... but recently not!
Would any of you share your recipe using all purpose flour, I am sure it is down to the flour (thats my excuse!)
Thankyou very much.
I have been trying to find the perfect recipe for Yorkshire Pudding since moving here, I do occasionally get success and they rise..... but recently not!
Would any of you share your recipe using all purpose flour, I am sure it is down to the flour (thats my excuse!)
Thankyou very much.
Nov 24th 2009, 11:48 pm
#2
Joined: Jan 2007
Posts: 11,272
Re: Yorkshire Pudding
Hi,
I have been trying to find the perfect recipe for Yorkshire Pudding since moving here, I do occasionally get success and they rise..... but recently not!
Would any of you share your recipe using all purpose flour, I am sure it is down to the flour (thats my excuse!)
Thankyou very much.
I have been trying to find the perfect recipe for Yorkshire Pudding since moving here, I do occasionally get success and they rise..... but recently not!
Would any of you share your recipe using all purpose flour, I am sure it is down to the flour (thats my excuse!)
Thankyou very much.
Nov 24th 2009, 11:59 pm
#3
Account Closed
Joined: Aug 2008
Posts: 7,284
Re: Yorkshire Pudding
Use more eggs.
Nov 25th 2009, 12:03 am
#4
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Joined: Feb 2009
Posts: 771
Re: Yorkshire Pudding
You don't want to use self-raising flour for yorkshire puds!
I find that I get better results using white bread flour actually, but all purpose works as well.
My recipe involves equal volumes of flour and eggs and double the volume of milk/water.
so if you used 1 cup of flour you would use enough eggs to make 1 cup and then I would use 2 cups of a milk/water mix.
You do need to get the fat really, really hot - it should be smoking, before you put the batter in.
And I find I have more success if I use a muffin tin to make them in because it is deeper.
Nov 25th 2009, 12:15 am
#5
Forum Regular
Thread Starter
Joined: Jul 2009
Location: Victoria, BC
Posts: 230
Re: Yorkshire Pudding
You don't want to use self-raising flour for yorkshire puds!
I find that I get better results using white bread flour actually, but all purpose works as well.
My recipe involves equal volumes of flour and eggs and double the volume of milk/water.
so if you used 1 cup of flour you would use enough eggs to make 1 cup and then I would use 2 cups of a milk/water mix.
You do need to get the fat really, really hot - it should be smoking, before you put the batter in.
And I find I have more success if I use a muffin tin to make them in because it is deeper.
I find that I get better results using white bread flour actually, but all purpose works as well.
My recipe involves equal volumes of flour and eggs and double the volume of milk/water.
so if you used 1 cup of flour you would use enough eggs to make 1 cup and then I would use 2 cups of a milk/water mix.
You do need to get the fat really, really hot - it should be smoking, before you put the batter in.
And I find I have more success if I use a muffin tin to make them in because it is deeper.
Great, thanks very much. I will try it Sunday! My kids have them with any roast, whatever the meat.
Last week they said they were nice cakes!!
Nov 25th 2009, 1:41 am
#7
Account Closed
Joined: Aug 2008
Posts: 7,284
Re: Yorkshire Pudding
You don't want to use self-raising flour for yorkshire puds!
I find that I get better results using white bread flour actually, but all purpose works as well.
My recipe involves equal volumes of flour and eggs and double the volume of milk/water.
so if you used 1 cup of flour you would use enough eggs to make 1 cup and then I would use 2 cups of a milk/water mix.
You do need to get the fat really, really hot - it should be smoking, before you put the batter in.
And I find I have more success if I use a muffin tin to make them in because it is deeper.
I find that I get better results using white bread flour actually, but all purpose works as well.
My recipe involves equal volumes of flour and eggs and double the volume of milk/water.
so if you used 1 cup of flour you would use enough eggs to make 1 cup and then I would use 2 cups of a milk/water mix.
You do need to get the fat really, really hot - it should be smoking, before you put the batter in.
And I find I have more success if I use a muffin tin to make them in because it is deeper.
I like to make one big pan of the stuff and then rip it into pieces
Nov 25th 2009, 2:01 am
#8
Joined: Jan 2007
Posts: 11,272
Re: Yorkshire Pudding
This sounds just right to me. What we always do is to mix the eggs and milk together first, then add the flour. Definitely not selfraising otherwise you get hockey pucks. Beat the living daylights out of the mix and add to the smoking hot fat. I think adding animal fat, such as beef fat or lard makes a better yorkshire. Goose fat is best.
I like to make one big pan of the stuff and then rip it into pieces
I like to make one big pan of the stuff and then rip it into pieces
Nov 25th 2009, 2:51 am
#9
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Joined: Oct 2003
Location: Just outside Calgary
Posts: 513
Re: Yorkshire Pudding
You don't want to use self-raising flour for yorkshire puds!
I find that I get better results using white bread flour actually, but all purpose works as well.
My recipe involves equal volumes of flour and eggs and double the volume of milk/water.
so if you used 1 cup of flour you would use enough eggs to make 1 cup and then I would use 2 cups of a milk/water mix.
You do need to get the fat really, really hot - it should be smoking, before you put the batter in.
And I find I have more success if I use a muffin tin to make them in because it is deeper.
I find that I get better results using white bread flour actually, but all purpose works as well.
My recipe involves equal volumes of flour and eggs and double the volume of milk/water.
so if you used 1 cup of flour you would use enough eggs to make 1 cup and then I would use 2 cups of a milk/water mix.
You do need to get the fat really, really hot - it should be smoking, before you put the batter in.
And I find I have more success if I use a muffin tin to make them in because it is deeper.
Nov 25th 2009, 12:54 pm
#11
Joined: Aug 2008
Posts: 2,159
Re: Yorkshire Pudding
[QUOTE=Chookie;8122923]
You do need to get the fat really, really hot - it should be smoking, before you put the batter in..
Thats the answer
QUOTE]
You do need to get the fat really, really hot - it should be smoking, before you put the batter in..
Thats the answer
QUOTE]
