[Al lot ment]

I just wondered if you would share your tips on how to get yorkshire puds to rise. Mine always come out flat whatever I seem to do. I do prefer to make my own but may have to resort to Aunt Bessie's if I don't have any success soon.
Thanks

[Frood]

make sure the fat in the dish is really before you add the batter mixture, then straight back in the oven and leave it for twenty minutes before looking.

Your fat probably isn't hot enough.

[dollylovesshoes]

Quote:

Originally Posted by Al lot ment

I just wondered if you would share your tips on how to get yorkshire puds to rise. Mine always come out flat whatever I seem to do. I do prefer to make my own but may have to resort to Aunt Bessie's if I don't have any success soon.
Thanks

How do you make your yorkies?? What oven temp do you use?

I agree with previous FM, Fat must be very,very hot.

[Al lot ment]

I use plain flour, milk and eggs with a pinch of salt (mum's recipe that she passed onto me years ago)- temp wise I use 180 degrees.....but I will admit that I thought 10mins would be long enough to heat the fat, so obviously thats why they aren't rising enough!! Thanks for the tips.

[dollylovesshoes]

Quote:

Originally Posted by Al lot ment

I use plain flour, milk and eggs with a pinch of salt (mum's recipe that she passed onto me years ago)- temp wise I use 180 degrees.....but I will admit that I thought 10mins would be long enough to heat the fat, so obviously thats why they aren't rising enough!! Thanks for the tips.

The oven should be 220! (adjust your oven accordingly if fan)180 is far too low. One tip is, get your oven to temperature,place the tin with fat in the oven, when ready just light a gas ring or electric ring and put the tin on that till you hear the fat really sizzling. then put in the oven and dont open the oven door.

Just thought if you have a fan oven you normally have to minus 20 degs which would take you to 200. If you are using lard,dripping,oil (olive oil can burn at high temps) then just shove it in the oven of about 20mins. When you take the tin out make sure its smoking !

Dont forget to let us know how they turn out?

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Last edited by dollylovesshoes : 03-04-2008 at 15:28. Reason: missed bits out.

[goldberry1]

I get the oil or fat really hot with the oven on at Gas Mk 6 - when the batter goes in it should sizzle - when the pudding tray and mix goes in at the top I then immediately put the gas up to 7 - the Yorkshire puddings are usually cooked in about 25minutes, maybe before.

(Your batter has to be whisked until there is plenty of air in it - then pour the batter from high up into a jug to get more air in - then pour the mixture into the tray from the jug.

If you use all plain flour you get crispier puddings. All self-raising they'll be spongey but nice when they absorb gravy. I usually use a bit of each and also a mixture of milk and water. The consistency of the mixture should be like single cream.)

My puddings always rise

[Malc London]

I'm having the same problem as the original poster. I even tried adding baking powder. I wonder if it's becauseI use olive oil, I do get it really hot but I end up with tasty pancakes.

Aunt Bessies take about 5 mins,so it's handy to have some in the freezer just in case.

[dollylovesshoes]

Quote:

Originally Posted by Malc London

I'm having the same problem as the original poster. I even tried adding baking powder. I wonder if it's becauseI use olive oil, I do get it really hot but I end up with tasty pancakes.

Aunt Bessies take about 5 mins,so it's handy to have some in the freezer just in case.

Malc, Olive oil is good for lots of things,frying etc but when you require your oil/fat to be REALLY hot use fat or oil not olive,its not really ideal for very,very high heat which is required for yorkies.

Delia's is a real good recipe and full proof

http://www.deliaonline.com/recipes/y...ng,745,RC.html

[alco_vixen]

i always put my mixture in fridge first to get it cold never had any problems with them rising.

[dollylovesshoes]

Quote:

Originally Posted by alco_vixen

i always put my mixture in fridge first to get it cold never had any problems with them rising.

I've sometimes made mine early in the morning and left it for some time. Always turns out well risen, I think the OP Has not had her fat hot enough and perhaps the oven temp was too low.

[flowerpowa]

I always leave the mixture to stand for about an hour before I pour it into the spluttering fat in the pattie tins. On Sunday my Yorkshires rose so much they stuck to the top of the oven.

[Frood]

Of course the key word I missed out of my original post after 'relly' was 'hot'.

Olive oil doesn't get hot that quickly (or that hot). Groundnut oil gets to a great heat very quickly (always use it for Chinese )

[Al lot ment]

Right so higher oven temp and lots of air/leaving mixture to stand for a while seem to be the answers - thanks for the tips everyone.

I will probably be trying them on sunday so will post back next week with results

[dollylovesshoes]

Quote:

Originally Posted by Al lot ment

Right so higher oven temp and lots of air/leaving mixture to stand for a while seem to be the answers - thanks for the tips everyone.

I will probably be trying them on sunday so will post back next week with results

Good! DONT FORGET FAT REALLY HOT!!!!!!!!!!!!! SIZZLING IN FACT!!!!!!! Sorry for shouting.

I dont always do it but sift the flour although its recommended (pinch of salt) from quite high! That also aerates !!!

[littlefro]

Aunt Bessies 3/4 minute version are ok for emergencies. For a real meal you want that lovely home-made soft middle with the brown and crispy edges. Ditto when it's toad-in-the-hole. Lightly brown and then drain the sausages first of course.

[Jeanie]

Took me years and various different recipes - and was only a helpful checkout assistant at Sainsburys that gave me the foolproof way to make Yorkshire Puds - and I have never looked back.

My puds always rise beautifully, are light and wonderful!

So - method is;

Heat oven to 220degreesC - put oil in the yorkshire pud pan - just a little in each and bung in the oven to heat while you make the batter.

Big bowl - break an egg into a small ramekin dish and put into bowl, put plain flour up to the same level as the egg in the ramekin dish - add to egg in big bowl. Put milk in the ramekin dish up to same level as egg and flour and put into big bowl. In other words - equal measure of egg, flour and milk. Add salt and pepper to taste. Whisk with a balloon whisk or electric whisk but do not over beat. Consistency should be like cream.

Make sure oil is sizzling hot and pour mixture into your pan.

Shove in the oven and ON NO CIRCUMSTANCES WHATSOEVER OPEN THE OVER DOOR!!!!! (Apologies for shouting ) Leave in the oven for about 20-25 mins. Do not open the oven door!!!!

Very important not to open the oven door - as soon as you do, a load of heat escapes, and the air from the puds escapes with the heat - thus you get flat puds!

[LostFool]

I really like the new Tesco Finest Yorkshires - which seem to be permanently on offer at 6 for 99p.

Never seem to have mastered the knack of making my own,

[mrs_emily]

my mums had this problem for years until recently when she out of the blue decided to add 2 eggs instead of 1...now they're far from flat but they still taste the same!

[dollylovesshoes]

Quote:

Originally Posted by Al lot ment

Right so higher oven temp and lots of air/leaving mixture to stand for a while seem to be the answers - thanks for the tips everyone.

I will probably be trying them on sunday so will post back next week with results

Waiting in *Anticipation*

[Minky_Bum]

My tip is to have the oven on as high as poss for at least half an hour before you cook them. Then heat the oil for the puds in the tray on the stove rather than the oven - it should be smoking hot. Pour in batter mixture and straight into the oven. Do not even peak at it until at least after 20 mins.

[Luxxy]

Do people use the individual yorkshire pud trays or do you just stick the mixture in one big tray? I do the latter, so nice to tear a nice big bit and plonk on your plate rather than the small little puds!

[rjlawson]

I kept getting flat yorkies, but we switched to the Gordon Ramsey recipe in his Sunday Lunch book - the secret is a lot more eggs! Now they grow so much, we have to move the shelves further apart :-P