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Quick question re: Yorkshire Puds |
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#1 |
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Forum Member
Join Date: Nov 2005
Posts: 2,455
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Quick question re: Yorkshire Puds
This weekend just gone I decided to make yorkshire puds from scratch - all went well until I put the batter in the tins with the oil to cook. I'd obviously put too much oil in as it all spilled over the sides onto my oven floor and nearly set the oven alight - good job I was keeping an eye on it!
Anyway, my question is how much oil should I put into each individual yorkshire pud mould? Also, how far up the mould do you fill with batter? I filled mine almost up to the top which is another reason why the oil overflowed I guess. Thanks Clare |
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#2 |
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Join Date: May 2007
Location: Sheffield
Posts: 1,284
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I can cook a lovely Yorkshire Pud
![]() They grow upside-down, which is strange, but besides the point ![]() I would offer advice, but I'm clearly no expert myself. Good luck. |
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#3 |
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Forum Member
Join Date: Nov 2006
Posts: 5,210
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Quote:
This weekend just gone I decided to make yorkshire puds from scratch - all went well until I put the batter in the tins with the oil to cook. I'd obviously put too much oil in as it all spilled over the sides onto my oven floor and nearly set the oven alight - good job I was keeping an eye on it!
Anyway, my question is how much oil should I put into each individual yorkshire pud mould? Also, how far up the mould do you fill with batter? I filled mine almost up to the top which is another reason why the oil overflowed I guess. Thanks Clare
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#4 |
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Forum Member
Join Date: Jul 2005
Location: London
Posts: 7,759
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Quote:
I always but a teaspoon of white flora and fill the tins up 3/4 of the way up. Don't do as I did and tip the hot fat over my hands - 2nd degree burns and an evening in A&E followed
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#5 |
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Forum Member
Join Date: Nov 2006
Posts: 5,210
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Quote:
Ouch! I use the same amount of lard and fill the tins about the same. It's crucial to have a really hot oven and fat though.
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#6 |
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Forum Member
Join Date: Nov 2005
Posts: 2,455
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Quote:
I always but a teaspoon of white flora and fill the tins up 3/4 of the way up. Don't do as I did and tip the hot fat over my hands - 2nd degree burns and an evening in A&E followed
![]() hope you are all healed up now and thanks for the advice. |
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#7 |
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Forum Member
Join Date: Nov 2006
Posts: 5,210
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Quote:
Thank you for your help, obviously put too much oil in but luckily didn't spill any on myself -
hope you are all healed up now and thanks for the advice.
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#8 |
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Forum Member
Join Date: Jan 2007
Location: Lothlórien
Posts: 19,737
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Quote:
This weekend just gone I decided to make yorkshire puds from scratch - all went well until I put the batter in the tins with the oil to cook. I'd obviously put too much oil in as it all spilled over the sides onto my oven floor and nearly set the oven alight - good job I was keeping an eye on it!
Anyway, my question is how much oil should I put into each individual yorkshire pud mould? Also, how far up the mould do you fill with batter? I filled mine almost up to the top which is another reason why the oil overflowed I guess. Thanks Clare I usually fill the tins to about ¾ full too. And cooked on highest shelf in oven. Yumm.
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#9 |
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Forum Member
Join Date: Nov 2006
Posts: 5,210
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Quote:
I find that using hard vegetable oil rather than runny oil works better for yorkshire puds, or lard, if you aren't veggie.
I usually fill the tins to about ¾ full too. And cooked on highest shelf in oven. Yumm. ![]() |
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#10 |
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Forum Member
Join Date: Jan 2006
Posts: 113
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I pour oil in one of the small moulds on the tin and then get a pastry brush, dip it in the oil and the spread over each mould individually. So you just end up woth a coating of oil in every mould which i then heat up for 15-20 mins to get very hot and then i pour the batter in all the way to the top, they rise lovely and are really fluffy in the middle. ( i use the yorskire pudding recipe on delia smiths website)
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#11 |
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Forum Member
Join Date: Jan 2007
Location: Lothlórien
Posts: 19,737
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Quote:
White Flora is a hard vegetable oil but still goes runny when heated
![]() I guess I fell for that one. The hard vegetable oil seems to heat up better... for me anyway.
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#12 |
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Forum Member
Join Date: May 2007
Location: Preston
Posts: 536
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One tip I've picked up is to turn the yorkshire puddings over 5 mins from the end, that way the base gets cooked properly.
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#13 |
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Forum Member
Join Date: Jun 2002
Posts: 52,176
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I just swill the tin with the juices from the meat dish and then let it get smoking hot so that the batter sizzles as it's poured in.
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#14 |
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Forum Member
Join Date: Jul 2005
Posts: 8,151
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a little bit of lard carved off a block works for me , then fill up with batter , best bet is to get the lard just about on the point of ignition ( smoking ) , and then turn the oven down to around 225 deg c , leave for 30 mins and dont open the oven otherwise they will go flat
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#15 |
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Forum Member
Join Date: Jun 2003
Location: By the sea, plagued with gulls
Posts: 16,928
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With out boasting I make lovely Yorkshires.
A few years ago I invested in a silicone mould. (Make sure you use it on a baking tray was it is all wobbly). The Yorkshires are larger than your average 12 hole tin so 1 each for us (6 of us) is more than enough. They crisp all over every time & never ever stick. I recommend the investment. |
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