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Ok Im going to attempt yorkshire puddings ... can I have your best recipe please?

(9 Posts)
clottedcream Sun 28-Aug-11 08:50:59

I have plain flour, SR Flour, eggs and milk....what should I do with them!

nowwearefour Sun 28-Aug-11 08:53:33

Use plain not sr flour. Mix with two eggs and some milk and make sure oil is v v v hot when you add the mixture. It will be just great!

4 oz plain flour, 2 eggs, then milk to required consistency (roughly half a pint).

Use animal fat and get it really hot, and then a hot oven for 15-20 minutes.

clottedcream Sun 28-Aug-11 08:58:30

thank you will give it a go!

PatTheHammer Sun 28-Aug-11 09:01:36

I always leave my batter to sit for about 30 mins at room temp and that seems to help for some reason. Good luck!

LoveBeingAtHomeOnMyOwn Sun 28-Aug-11 09:04:41

Right the never fail one pot way. Get a small container and take one measure of plain flour, one of milk and one of eggs with a pinch of salt. Beat together. Put in the fridge to rest. Get your fat in the trays and then hot, pour batter in and into a very hot oven.

TheSkiingGardener Sun 28-Aug-11 10:20:38

75g plain flour, 1 medium egg, 75ml milk, 55ml water. Whisk and rest. In the oven for 25 minutes in hot fat.

Good luck

FreeButtonBee Sun 28-Aug-11 10:37:30

I use strong bread flour (it has more gluten so gives a better rise) other than that, a 30 min rest also helps. Plus do them after the meat is cooked (cover with tin foil and tea towels) and whack the heat right up to the max.

swanseafoodie Sun 28-Aug-11 11:16:55

all good points above but making the batter in advance and seiving the flour helps. Plain flour works best and while your meat is resting whack the heat up. enjoy

swanseafoodie.blogspot.com

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