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Yorkshire pudding |
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#1 |
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Forum Member
Join Date: Sep 2012
Location: Bucks
Posts: 96
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Yorkshire pudding
The dreaded yorkshire....I have tried in vain to make them, I sometimes get them to rise but by the time they reach the table they resemble a scotch pancake!!! please what is your best tips.....I need them by tomorrow's Sunday lunch
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#2 |
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Forum Member
Join Date: Mar 2011
Posts: 6,331
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I find the 'Equal measure' batter works best.
For 4 adults a two small children I use 3 eggs (break into a cup to measure) Same amount of flour same amount of milk salt & pepper to taste. Oil must be hot, hot, hot. (Gas 7/8) High shelf to rise (not to high otherwise they stick to the top of your oven) lower heat and maybe lower shelf to cook further once risen. |
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#3 |
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Join Date: Aug 2006
Posts: 23,049
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That's exactly the same recipe we use, works every time.
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#4 |
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Join Date: Mar 2006
Posts: 30,072
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which oil?
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#5 |
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Forum Member
Join Date: Mar 2011
Posts: 6,331
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Quote:
which oil?
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#6 |
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Forum Member
Join Date: Oct 2005
Location: Middlesex
Posts: 4,482
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OP, do you sieve the flour? Makes a difference if you get lots air into it.
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#7 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
OP, do you sieve the flour? Makes a difference if you get lots air into it.
Also heard differing opinons on whether to have the batter cold or room temp. Anyways, I do equal measurements but use the Brian Turner method which halves the milk with water. |
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#8 |
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Forum Member
Join Date: Sep 2007
Location: Lost
Posts: 12,640
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Has to be a packet mix here
![]() My Mum said "Nonsense, of course you can cook Yorkshires" So the next time I was at her house with her ingredients, her oven, her recipe and her watching I made a Yorkshire pud. After the alloted cooking time she opened the oven door and said "Ok, you can't"
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#9 |
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Forum Member
Join Date: Sep 2012
Location: Bucks
Posts: 96
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Thanks for advice, will give it a try tomorrow and let you know....I also wasn't sure if it was to do with a fan oven!
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#10 |
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Forum Member
Join Date: Feb 2010
Posts: 2,250
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I use 1 egg, 4oz flour and ¼pint of milk.
Have used this recipe since I was a chef many years ago and only fails if the oven isn't hot enough, then they don't rise! Makes about 9 little yorkies in a 12 cup bun tray ![]() Funnily enough I use exactly the same recipe for pancakes
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#11 |
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Join Date: Apr 2007
Posts: 10,268
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I'm amazed people weigh the ingredients. It's just egg, flour, milk and a bit of salt mixed to the right consistency. The most important part is heat. Heat the oil first then cook in a hot oven.
http://mazbo.minus.com/lbe7mCH0Ekj9kX I do leave it for about half an hour or so before cooking and my Mum used to add a couple of ice cubes but I'm not sure it makes any difference. |
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#12 |
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Forum Member
Join Date: Oct 2005
Location: Middlesex
Posts: 4,482
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Quote:
I saw a show where that theory was debunked.
Also heard differing opinons on whether to have the batter cold or room temp. Anyways, I do equal measurements but use the Brian Turner method which halves the milk with water. |
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#13 |
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Join Date: May 2004
Location: Storbritannia
Posts: 28,916
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#14 |
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Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,465
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Quote:
I use 1 egg, 4oz flour and ¼pint of milk.
Funnily enough I use exactly the same recipe for pancakes ![]()
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#15 |
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Join Date: Aug 2009
Location: CyberManc
Posts: 3,820
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I can also vouch for both Brian and Delia's recipes - the only time they've failed is when I kept opening the door to check on them
![]() I use lard, or goose fat - get it absolutely smoking hot before you put the batter in - I have tried both cold batter from the fridge or letting it stand at room temp - Delia says it doesnt make a difference and I believe her. I have also been guilty of sneaking a pinch of bicarb in there - makes them really rise! OP How did yours turn out? And on another note - Does anyone have a successful recipe for gluten-free puds as I no longer seem able to digest wheat? I've tried the Glutafin white mix and ended up with crisp flat discs!! |
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#16 |
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Forum Member
Join Date: Sep 2007
Posts: 6,516
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Quote:
I'm amazed people weigh the ingredients. It's just egg, flour, milk and a bit of salt mixed to the right consistency. The most important part is heat. Heat the oil first then cook in a hot oven.
Put the oil or fat in the dish (metal is the best conductor) and heat in the hot oven while making the batter. I just do what my mum did Three big heaped tablespoons of flour into a bowl with a little salt, break an egg into it and mix together with a wooden spoon. Add cold milk, little by little, beating all the time so all the lumps are gone before you add the next slurp of milk. You can see the air going into it! You want a consistency similar to double cream. Then into a hot hot oven and don't disturb for at least 20 minutes.Mine come out all weird shapes, but have both lush spongey bits and nice crispy bits which is how I like em. |
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#17 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
I'm amazed people weigh the ingredients. It's just egg, flour, milk and a bit of salt mixed to the right consistency. The most important part is heat. Heat the oil first then cook in a hot oven.
I still cant bloody get them to rise reliably. |
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#18 |
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Forum Member
Join Date: Dec 2005
Location: Kent
Posts: 8,954
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Usually do 150g Plain Flour, 2 eggs, 1/4 pint water, 1/4 pint milk, pinch of salt which makes 10 nicely sized yorkies.
I use a 12 hole muffin tray and put oil in 10 of them and get it nice and hot before I add the rested batter. Cook for around 30 mins at 210c |
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#19 |
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Join Date: Feb 2011
Location: Warwickshire
Posts: 8,093
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4 heaped tablespoons of flour, 1 egg, 250ml milk, with 50ml water to thin it out. Give it a good whisk. But as others have mentioned the important thing is the heat. Get the oil in the dishes hot and once they go in do not open the oven again until done!
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#20 |
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Join Date: May 2005
Location: Here <-------------
Posts: 6,644
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Brian Turner all the way - equal quantities of eggs, flour and liquid (half milk, half water), seasoning. Let the mix stand while your oil heats in the pan, then about 15-20 mins at 220 (ish)
Although, if you want really big puds, use carbonated water
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#21 |
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Forum Member
Join Date: May 2005
Posts: 1,204
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Quote:
I can only go by what I experienced. When I used not to sieve the flour, they were average. When I started sieving the flour, suddenly I'm making monster puddings
I guarantee batter made from badly mixed, un-sifted flour will rise if you get the oil hot enough before adding the batter. And make sure you're ready to pile the batter in once the oil is hot enough because you don't want it cooling down. Jeeze. This is putting me in mind of a tray of toad in the hole. And lashings of gravy... (for which you don't need to sieve the flour either) |
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#22 |
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Inactive Member
Join Date: Jan 2006
Posts: 12,882
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The real key is to have the oil really hot. If the mixture sizzles when added to the pan they will rise.
And don't open the oven door for 20 minutes ![]() Actually I've done them in silicone bakeware - no oil required, just poor the mixture into the (unheated) bake and in the oven. Comes out BIG!!!!!! |
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