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so what happened with my sodding yorkshire puds?

(9 Posts)
RoobyMurray Mon 08-Oct-12 20:09:28

Jamie O recipe from Ministry of food.

I rested the batter.
Heated the oil in a very hot oven (240 degrees).
The batter sizzled when it went in. Straight in the oven and I didn't open the door.

They started to rise and then just stopped. And burnt.

Little golf ball size brown pebbles, stuck to the pan.

So what went wrong?

I know I forgot the salt, but would that affect the rising?

Gmakes3 Mon 08-Oct-12 20:28:08

I have the heat on just over 200 and then put the batter in the hot oil and put on about 200. Always come out ok. 240 sounds too high for me. I do 2oz flour 1/4 pint of milk and 2 eggs. Makes 4 big ones.

Gmakes3 Mon 08-Oct-12 20:28:53

Oh I don't always put salt in so can't see that affecting yours

RoobyMurray Mon 08-Oct-12 20:36:39

too hot then?

OK, got it. I might just try it again on Sunday then.

senua Mon 08-Oct-12 20:39:33

You only need the high heat for the first ten minutes. After that, drop it to 220.

RoobyMurray Mon 08-Oct-12 20:45:45

great, thanks!

TirednessKills Wed 10-Oct-12 16:14:51

Message withdrawn at poster's request.

monsterchild Wed 10-Oct-12 16:15:58

I agree, too hot too long.

ExitPursuedByAaaaaarGhoul Wed 10-Oct-12 16:16:10

What sort of pan?

Metal/tin is best.

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