Lottie

Any hints, tips greatly appreciated...my Yorkshire puddings out here just don't pass muster. In the UK they would rise into brilliant light "Gary Rhodes" type puddings...out here they are miserable flops.

Sunday roasts just aren't the same, and I can't even cheat with Aunt Bessies.

Lottie

Ben

I've found I havd had to put the temperature of my oven much higher than I would do back home for them to work properly. I put the oven to 450 or higher, heat up the oil until it is smoking, having the pudding mix ready to pour in straight away so it sizzles, then they generally work out pretty good.

Or, get a microwave/convection oven and use the convection part - quite similar to the cookers back home then

Bob

Errr....shallow oven tins to help, we found some and made some great yorkshire puddings the other day...i'll try find the recipe for them if you like.

Lottie

Fab, hubbie suggested mixing in viagra to help them rise!!

Perfumdiva1

Lottie

Try using vegetable oil in your tins, and heat til it is smoking

Olive oil doesnt get quite so hot

Hope this helps

PD

sibsie

Bizarrely, in England I couldn't make decent Yorkies. Here I astound myself with their wonderfulness. No hints on how to do it as I really can't cook anything other than a roast. I do make sure the oil is really hot though and always put them on the top shelf.

anotherlimey

I have the Delia Smith recipie, if anyone wants it PM me.

-tom

NC Penguin

Don't know where you live Lottie but altitude makes a difference when baking in an oven.

Also, have you used an oven thermometer to check the temperatre against the temperature you're setting it at. The oven may be slightly off.




NC Penguin

ladyofthelake

Another crucial thing I find necessary is to make the mixture and then leave it to stand for 30 mins before cooking. If I don't do that, they always flop, no matter how hot the oil or oven. Don't know why, it just works for me.

Bob

yeah, leave to stand helps...and then hot oil...always nice to use the hot oil from the drippings...mmmm

USBound

ok heres a recepie that is tried and tested here in Cali


8 oz flour
3 eggs
1/4 pint of milk (or until its JUST beyond a dropping consistency)
season with LOTS of salt and pepper

whisk this until its SMOOTH then put it in the fridge. At the same time put your tins WITH oil in the oven with the temp set to AT LEAST 450/500... wait until the oven says its AT that temp... then quickly pull out the tins and pour in the mix. IT IS important that they start cooking immediately.

quickly replace the tins in the oven for 18/20 mins or until golden brown. If you have an oven that has a vent on the back then place a pan (with veg in it normally here) over the vent. This helps stop the heat escaping.

This has NEVER failed for me.

enjoy

andy

Pulaski

The most likely explanation, I think, is that you are using a flour that has baking soda in it.

Flour here in the US confuses me, and I can't remember whether "all purpose" flour is equivalent to "plain" or "self raising" flour, but it isn't possible to make Yorkshire puds out of anything but plain flour - otherwise you get just get doughy lumps.

Sentosa

Yorkshire puddings are a challenge here in Florida, i always make them better in the cooler weather,try lowering the air conditioning down before you cook, a chef at the hotel were i worked told me to try and it's crazy but it worked. Also do not use all milk,use around 2 parts milk and 1 part water, you could also try fizzy water.I'm from Yorkshire origanally and get so mad when I make them for american friends and they turn out wrong. So now whenever I make a good batch I freeze them so when friends ask me for yorkshires they get perfect ones everytime. You can by Auntie Bessies some U.K food stores sell them but they are expensive.

Sophia_S

......Thank goodness!.....I thought it was just me!....my Yorkshire puds rise sometimes,and flop other times....now you've mentioned it,I wonder if it has something to do with humidity?,I've often thought it might.....anyone tried crumbling a beef oxo cube into the mix?....lovely!......Sophia

Sentosa

Yes I'm sure it's the humidity haven't tried the oxo, but sometimes put in paxo sage and onion when making toad in the hole