You absolutely don't use buttermilk in Yorkshires - YUK!!!!!! They do rise & it is mainly because of the air bubbles in them & not because of any raising agent.

The rougher the flour the better the pud, that's why bread flour works best here in Canada.

Did you read the whole thread??

The reason bread flour works better (not just in Canada, it works better in the UK too!), is because it contains more protein (gluten). The protein traps the air bubbles better and because gluten in stretchy, it also stretches better - hence bigger bubbles and a better rise to your puddings.

It has nothing to do with roughness of the flour.

I think the main secrets of great Yorkshire Puds are; leaving the batter to rest a few hours beforehand, preferably overnight; sifting the flour; and using a square tin containing oil (or preferably goose fat or beef dripping) as hot as you can possibly get it. Light fluffy & crispy on the edges, getting a little softer & more gooey in the middle.
I am Yorkshire born & bred, so have eaten plenty in my time! We're round at our friend's on Sunday for a roast & he does the best Yorkshire we've had in some time, so i'll obtain a blow-by-blow account!

Katie,
Bingley, Yorkshire, UK

I am a Yorkshire lass as well (from the Dales), but I prefer small individual puddings - so that you can fill them up with gravy...

My only yorkshire pudding failures have been in Canada. Blaming it on some dodgy flour...

EEE by gum you are bringing back memories...mum used to shout 'shut that door the yorkshires are in' We were not allowed to open the kitchen door and fatal to open the oven door when 'the yorkshires are in'. She used to make a big one that was cut into portions and one portion always left for my dad to have syrup on.

You use plain flour...or whatever the equivalent is in Canada.

Make a well in the flour, add egg/s and liquid (1/2 milk 1/2 water)...salt to taste. Beat together with a fork then whisk until there are lots of bubbles in the batter.

The tips my mum taught me are...leave the batter to sit for about 20 to 30 mins before using. Dripping is the best for greasing the pan/s. Whatever you use put well greased tin/s in the oven before you put the batter in. Heat the tin/s until there is a blue haze coming from the grease..there were no smoke alarms in those days but a smoking hot tin is important. Put the batter in immediately...it should sizzle as you pour it in and put it back into the oven...don't open the door until it's cooked.

Thats the problem, the flour seems to affect them here. In the UK I made huge Yorkshires that hit the ceiling on my stove.
Here, they are a flop!
Other posters seem to find the same, its the flour!
My son is ill today so no roast tonight, maybe later in the week. Will tell you how I get on!

Thanks again for the help.

That's the same recipe I use!!! It wouldn't be from the Be-Ro book would it

I use 4oz plain flour, 1/2 pint milk, pinch of salt and an egg - once i've beaten it to death i leave it for a bit whilst the fats heating up! Get the fat smoking hot - lard or dripping is the best. Before I pour it into the tins I add a drop of water and give it another good whisk so its mega frothy. Make sure your fat is really sizzling when you pour the batter in and they'll rise like mad!!!!

Good luck x

I made them tonight and they were perfect! Thanks so much for the help and the top tips!
They disappeared along with the roast beef (on special at Thriftys!)

They sound great ... I used a Delia Smith online recipe and they were perfect. I was taking them out the oven too quick and they would sink!

Claire

My recipe is from a 1950's Marge Patten book that a friend's mother gave me years & years ago! It's prefect for finding how to make things from scratch that you can't get here, like bread sauce for example, or custard when we're in the USA on vacation! It's also hysterical looking at some of the out-dated recipes that were so avant guard then!

Hurray - success at last

My mum gave me her bero book when I first left home - some of the recipes are hilarious but it comes in handy sometimes I think it's probably from the 60's!