Yorkshire Puddings
simpsb
Posts: 199 Forum Member
✭
Hi all
Have spent the last 6 hours (not the 1st 6 hours we have spent trying to sort this) in the kitchen trying pre mixes, starting from scratch. We are now loads of flour down, about 12 eggs down and still they are coming out crap. Have changed the fan oven tempreture, the amount of fat in the tin, the cooking time.
We want to produce some small puddings, muffing size tray, that are cooked all the throgh, not just on the outside. The outsides are crisp and well cooked, nice colour and a good taste, the inner are "damp" and undercooked.
We can both remember our mothers in the 70's just throwing things into a bowl and they always came out raised and fluffy.
Have tryed many recieps, Della, James Martin Etc Etc
What are we doing wrong, it's driving us made?
Many thanks
Have spent the last 6 hours (not the 1st 6 hours we have spent trying to sort this) in the kitchen trying pre mixes, starting from scratch. We are now loads of flour down, about 12 eggs down and still they are coming out crap. Have changed the fan oven tempreture, the amount of fat in the tin, the cooking time.
We want to produce some small puddings, muffing size tray, that are cooked all the throgh, not just on the outside. The outsides are crisp and well cooked, nice colour and a good taste, the inner are "damp" and undercooked.
We can both remember our mothers in the 70's just throwing things into a bowl and they always came out raised and fluffy.
Have tryed many recieps, Della, James Martin Etc Etc
What are we doing wrong, it's driving us made?
Many thanks
0
Comments
I always switch over to conventional oven for baking.
Do you have that option on your oven?
Also have never found any difference with beating the batter to incorporate air just tend to mix it quickly.
I am not saying this will work for you but you never know.
Too much egg in your mixture
Oven and/or tray not hot enough (the dripping in your muffin tray should be literally smoking hot before you add the mixture, and you need to work quickly when adding the mixture)
Too much oil / dripping in each bit of the tray
Muffin tray itself is too thick and shielding the bottom of the yorkies from the heat, hence they are not cooking through.
A couple of other things that you might want to try, is to make sure that your eggs are at room temperature before using them, and to let your batter rest for a wee while before giving it a quick stir up and then whacking it in the hot tray.
That's the secret to good Yorkshires. Very hot fat. Since I learnt that I have never had a failure.
Heat the fat for about 20 mins at 180 in my fan oven and cook for 25-30 mins.
Come out crispy on the outside and nice and fluffy inside.
3 oz plain flower
3 fl oz milk
2fl oz water
Salt and pepper to taste
Delia says 1 egg but we use small eggs so I use 2
They have never let me down yet touch wood lol
His recipe was:
1 cup plain flour
1 cup milk
1 egg
pinch of salt
He put them in a blender to mix.
Had a tray heating in an oven at 220c
Put the tray on the hob over heat. Glug in olive oil. Added the mixture. Into the oven.
They were pretty small yorkies but looked good.
sometimes they are the best option , nowt worse than a sunday or xmas dinner being ruined by soggy or missing yorkies :eek:
I know, been there, done that!
Life's too short.
For individual Yorkshire puddings or Popovers, use 50g (2 oz) plain flour, 1 egg and 150ml ( 1/4 pint) milk. Cook for 15-20 minutes. This quantity will fill 12 patty tins
this was taken from http://greatbritishkitchen.co.uk/
Also, some recipes I think call for too much liquid, which could be why they're turning out soggy. Add just enough milk to make it the consistency of double cream, like bigtunes said.
Packet mix from then on.
Or get a packet of Aunt Bessie's
A dear one!
4 ozs plain flour
pinch salt
2 eggs
half a pint of ss milk.
Beat the eggs into the flour with half of the milk giving it a good old-fashioned beating, stir in the rest of the milk. In the meantime put a small baking tin with a knob of Cookeen into the oven until the temperature is reached. Pour in the mixture and cook for 35 minutes and it comes out every time looking like this and you can cut it into portions.
http://oi54.tinypic.com/qn8qgz.jpg
1/2 pint milk (or milk/water)
1 large egg
4 oz Plain Flour
Pinch salt
Then I leave it to sit for half an hour. This is important as it majes the flour absorb all the liquid.
Then I heat fat in patty tins and bake on 200 for 15 minutes
No tips just think its weird how so many people cook them different ways
Not hard.
Make the appropriate batter mix (make sure it's well blended). Stick in fridge for minimum 30 minutes (make itt the day before ideally).
With normal tins ensure the oil is HOT!!!!!!!
Once in, don't open the oven for at least 20 minutes.
Got some silicon bakeware early this year.
Did some Yorkshire Pudding in that.
No need to put oil in, or get the 'pan' hot. Just put into preheated oven.
They come out BIG!!!!!!
Mix all together into a smooth batter and let rest for at least 30mins.
Preheat oven to about 200c-220c
Put a small amount of oil in pan of preference to just cover the bottom and put into oven until smoking.
Give batter another whisk up then pour into hot oil which should make a sizzle noise.
Put into oven, keep door closed for about 30-35mins and hey presto yummy huge yorkies.
I also use this for an awesome Toad in the Hole