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Teach me to make Yorkshire pudding

(58 Posts)
drspouse Tue 04-Feb-20 21:21:20

I've tried before (at least, toad in the hole) and it just came out soggy.
I have muffin tins and a roasting tin but I can get a proper tin.

OP’s posts: |
Disfordarkchocolate Tue 04-Feb-20 21:22:36

Jamie Oliver's recipe is fantastic. It's the only one I use now.

KatyaZamolodchikova Tue 04-Feb-20 21:24:40

You need to get the fat or oil in the tin and in the oven before you do ANYTHING ELSE. The fat should be steaming, literally steaming, hot before you put any mix in there.

And I’m a born & bred Yorkshire lass wink

Heymacarana Tue 04-Feb-20 21:26:29

Hot tins and oil. Really hot

Crack a couple of eggs into a measuring jug. Add the same amount of flour and milk as the eggs made up.

Whisk, let it stand. Pour from a jug into the hot tins and leave the oven alone for about twenty minutes. Oven should have been pre heated to about 240c


ChillyB Tue 04-Feb-20 21:27:22

Get a cup of plain flour pour into a bowl. Make a well in the middle of the flour. Add two eggs to the well. Fill the cup with the same amount of milk as flour that you’ve used. Hand whisk until smooth/no lumps.
Some people say leave it to stand but I never bother beyond the next step which is to pour vegetable oil in your tray and preheat for about ten minutes in the oven at 220c (less if oven is fan assisted).
Pour in pudding mix and cook in the top of the oven for 20-25 minutes or until suitably browned and well risen. Less mix is more for a good rise.
Do not under any circumstances open the oven whilst they are cooking as they will sink and never rise again.

Heymacarana Tue 04-Feb-20 21:28:02

When I take the pre heated tin out of the oven to put the mix in, I put the tray on on the gas job so that it stays really hot

Cinderemma Tue 04-Feb-20 21:28:56

I've always struggled with them but I followed Delias recipie yesterday and they were awesome

DeltaAlphaDelta Tue 04-Feb-20 21:29:25

Ive always had trouble with Yorkshire puddings until i used jamie olivers recipe. Its worked everytime

4 eggs
Pinch of salt
150gms plain flour
175gms whole milk
25gms water

Rest long as possible

3/4 fill one tin with oil then pour into other tins, then drain some out
220c preheat oil 5 mins

Half fill tins with batter half out of oven - be quick

bathorshower Tue 04-Feb-20 21:30:46

Can you oven actually reach 240C/gas mark 8/9? I realised that the issues I was having was due to an old oven (older than me!) that could no longer get really hot. If your oven is knackered, I don't think any recipe will help!

Elouera Tue 04-Feb-20 21:34:00

I use the BBC good food recipe: 4 eggs, 140g plain flour and 200ml milk. Mix and keep in the fridge all day to use in the evening. Keeping in the fridge seems to improve the outcome.

As others said, also a very hot pain with oil before the batter goes in.

Neighneigh Tue 04-Feb-20 21:34:20

I'd definitely say rest the mix and at room temperature - I'm sure I saw on bake off once them all resting the mixture in the fridge. Nearly caused a riot here in Yorkshire

KittenVsBox Tue 04-Feb-20 21:35:34

Use an eggy recipie.
Let it rest in the fridge.
Have the oil really hot.
Hot oven, leave them alone once in the oven.

missmouse101 Tue 04-Feb-20 21:36:54

Sod that. Packet mix-perfect every time!

pelirocco123 Tue 04-Feb-20 21:39:15

Never rest in fridge , I did it once they were a disaster
Break eggs into measuring jug mark where they measure to and add the same amount of plain flour and again of milk, whisk

Unescorted Tue 04-Feb-20 21:40:39

Put the tins in the oven with the fat in (use clarified butter or a high smoking point oil such as rapeseed) at 200deg C. Heavy muffin tins work well. Aldi's enamel ones are perfect. leave them to heat for 15 - 20 minutes.

While they are heating crack the eggs into a measuring jug - I use 300 -400ml of egg for 2 x 12 muffin tins. Add an equal volume of milk. In a separate measuring jug measure the same volume of plain flour - sponge or general. Do not use bread flour. Put the flour in a large bowl, season with salt & pepper. Whisk it to break up any flour lumps and get a bit of air in. Whisk the eggs and milk together.

create a well in the centre f the flour- stir in about 1/3 - 1/2 of the milk egg mixture with the whisk - when incorporated it shouldn't have too many lumps ( but don't worry if it does). Add the remaining milk / egg mix without over working too much.

Pour the batter into one of the measuring jugs. Take one of the pans out and fill each muffin slot about halfway to 2/3 to the top, pouring into the centre of each space. Ideally it should start to bubble at the edge. Slap it into the oven and quickly pull out the second tray... repeat the pouring and shoving it quickly back into the oven. Give it about 2-3 minutes and turn the temperature down to 180 deg C.

Do not open the oven for the first 15 -20 minutes. Have a glass of gin or make the gravy instead or practice multitasking and make a wine based gravy. After 15 minutes they should smell dof done … you can check them and then give them another couple of minutes. Eat immediately. With plenty of gravy..

FormerlyFrikadela01 Tue 04-Feb-20 21:42:05

I'd definitely say rest the mix and at room temperature - I'm sure I saw on bake off once them all resting the mixture in the fridge. Nearly caused a riot here in Yorkshire

Yorkshire born and bred... my grandma always put her mix in the fridge for an hour beforehand. Hers (and mine) are massive when they're done.

Make sure you're using the right oil OP. Olive oil is more common in kitchens now but shit for yorshires. Vegetable oil is where it's at. Or if you're feeling very naughty use lard... best Yorkshire ever come from lard.

CatsForLife Tue 04-Feb-20 21:42:57

I use the BBC Good Food recipe mentioned above but keep the mixture out of fridge for an hour or so. Needs to be room temp. And fat waaaay hotter than you think it needs to be!

Absolutepowercorrupts Tue 04-Feb-20 21:44:51

Loads of good tips for you here op. Mine is always, always use plain flour, never use self raising. Plain flour all the way.

FourHigh Tue 04-Feb-20 21:51:20

Hot fat. Don't open door once in.

Cauliflowerpower Tue 04-Feb-20 21:51:50

Deffo use the same volume of eggs, flour and milk. My yorkies were always hit and miss before my uncle told me this recipe. Into very hot oil. 20 mins in the oven and that's it. Perfection

TheHumansAreDefinitelyDead Tue 04-Feb-20 21:52:31

Really hot fat, more fat and more heat than you think!

EnriqueTheRingBearingLizard Tue 04-Feb-20 21:55:50

My additional comments are

Whisk your eggs first

Rest the batter. In the fridge if you make the day before but bring to room temp and always whisk again before cooking.

Use Trex as your fat, get it smoking hot.

Don’t use a muffin tin. The puds rise we’ll but can stay a bit eggy in the middle.

I use Darina Allen’s recipe. 2 eggs, 110g plain flour, 300ml milk add seasoning and a tiny amount of melted butter.

yorkshirecountrylass Tue 04-Feb-20 22:02:46

Goose fat or beef dripping in your tins and get them into the oven on a HIGH temp. Get yourself a decent cup (I use a mug and always have plenty of batter). Fill with eggs, into your bowl then use the same amount of flour and same amount of milk (much much easier than weighing and measuring!) whisk like flip. I add pepper and herbs but entirely up to you. Once the fat is scalding hot (should be starting to smoke and should sizzle as you pour. Don't overfill your tin. Into the oven initially high then drop temperature down slightly and do NOT open the oven door whatever you do

adviceneededon Tue 04-Feb-20 22:05:28

BBC recipe for me. Works every time smile

adviceneededon Tue 04-Feb-20 22:08:40

Whoops wrong pic but same recipe 👍

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