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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. |
Re: Yorkshire Pudding
Originally Posted by charlottyb
(Post 8122893)
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. |
Re: Yorkshire Pudding
Use more eggs.
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Re: Yorkshire Pudding
Originally Posted by dollface
(Post 8122899)
you can buy self-raising flour here too............. I cheat and buy mine frozen!:eek:
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. |
Re: Yorkshire Pudding
Originally Posted by Chookie
(Post 8122923)
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. 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!! |
Re: Yorkshire Pudding
Originally Posted by charlottyb
(Post 8122964)
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!! |
Re: Yorkshire Pudding
Originally Posted by Chookie
(Post 8122923)
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 like to make one big pan of the stuff and then rip it into pieces |
Re: Yorkshire Pudding
Originally Posted by fledermaus
(Post 8123084)
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 |
Re: Yorkshire Pudding
Originally Posted by Chookie
(Post 8122923)
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. |
Re: Yorkshire Pudding
Originally Posted by joelsa
(Post 8123223)
This is the recipe i use too, although just lately they have been of the hockey puck variety. Must be the air pressure;)
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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:thumbup: QUOTE] |
Re: Yorkshire Pudding
[QUOTE=Miss Clinque;8124188]
Originally Posted by Chookie
(Post 8122923)
You do need to get the fat really, really hot - it should be smoking, before you put the batter in.. Thats the answer:thumbup: QUOTE] More eggs work. |
Re: Yorkshire Pudding
[QUOTE=Piff Poff;8124322]
Originally Posted by Miss Clinque
(Post 8124188)
But that sets the smoke alarms off and scares the dog:eek::rofl: More eggs work. |
Re: Yorkshire Pudding
[QUOTE=Lorna at Vicenza;8124327]
Originally Posted by Piff Poff
(Post 8124322)
and whisk like hell to get lots of air bubbles. |
Re: Yorkshire Pudding
[QUOTE=fledermaus;8124405]
Originally Posted by Lorna at Vicenza
(Post 8124327)
I find my mother's method of having a few sherries while cooking helps. Then imagine the batter is someone you dislike and batter the batter. I like your style of cooking!:thumbup: |
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