I need your help, all you Yorkshire pudding makers! Not once in my entire life have I managed to make one successfully. I have followed all hints, not opening the oven until they're supposed to come out (25 minutes), have the fat / oil smoking hot, have oven at 220C or 230C, but they just don't come out the way I want them to. Either they don't rise at all or they do rise but are burnt on the outside and uncooked in the middle (I also can't get them to rise on the edge and have a dip in the middle). Oh, and mine also look disappointingly small, but could that be to do with the 12 hole bun tray I'm using? I'm sure my mum's tray she used had 6 holes that were slightly bigger...
So, I want to know all your secrets about temperature, proportions, what type of fat to use, what size of holes to use (diameters, please!) etc. Please don't suggest ready made, it's become my ambition to make these and I want to fulfil that ambition - I refuse to give up until I get it right! (DH can make excellent Yorkshires, but he has to do it from start to finish, if he makes the batter and I put it in the oven, they don't work - it's almost as if the puds can sense my desperation!)
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Food/recipes
Yorkshire puddings (individual ones) - mega fail!
26 replies
Tattyhead78 · 05/08/2011 11:18
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