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Yorkshire puddings won't sink in!

(31 Posts)
yorkshiretime Sat 10-Oct-20 04:57:27

Hello everyone so I'm looking to get some tips or advice on how to finally get the perfect Yorkshire pudding (they refuse to sink in)

I'm not British so they're a relatively new thing to me, my DP is though. Funnily enough he's from Yorkshire and actually has no idea how to make them. I have been trying a few recipes in the past couple of weeks to try and surprise him with them but my biggest issue is the won't sink in. He says it's fine and not all puddings sink in, is this even true or is he just trying to make me feel better? 😂

Tips I've got and tried:

- Heat the tin with oil in the oven
- Rest the batter before baking (30min)
- Add water
- Different tins
- Pop them in the centre whilst baking

Overall taste and texture seem similar to the ones I've had in the past but there has to be something wrong going on. Thanks in advance xx

OP’s posts: |
Blue5238 Sat 10-Oct-20 05:02:13

Mary Berry recipe
Don't open the oven part way through (and when you open to see if they are done open a small amount and gently)
Do them in muffin tins... More consistent rise than larger ones I find

CorianderLord Sat 10-Oct-20 05:02:45

Leave the mix to settle for 30 mins plus. Then put the oil in 20 mins before. Pour in quickly and do not open the oven for 20 mins

SusieSusieSoo Sat 10-Oct-20 05:06:11

Do you use fan oven or conventional oven setting? (Assuming an electric oven) if using fan oven try switching over to conventional oven setting and using top shelf for cooking?

yorkshiretime Sat 10-Oct-20 05:12:59

I guess I use a conventional oven, maybe. Not sure what you call it but it uses gas. I'm so sorry English is not my first language so I am not sure how to explain this.

Is there any step in particular that I should give extra attention to that could be preventing them from sinking in? That seems to be my only problem so far. Thanks for the tips so far!

OP’s posts: |
Ninetyseventhirtyfive Sat 10-Oct-20 05:33:04

They don't always sink in, I assume you mean like a dip in the middle? As long as they rise well and are cooked through then they're fine! I've found the Gordon Ramsey recipe works well.

babypossum Sat 10-Oct-20 05:39:34

Are you using self raising flour when you should be using plain flour? That could cause then to rise, or nor sink as you say.

ivykaty44 Sat 10-Oct-20 05:42:10

Mary Berry recipe make Yorkshire pudding with flavour instead of all air and no taste, and they sink in

sashh Sat 10-Oct-20 06:11:00

Plain flour
Egg(s)
Milk

Some people use salt and pepper, some salt, some neither. If you use it just a pinch.

Metal tin - traditional YP is made in one large roasting pan - often the one used to roast the meat - the meat was taken out to rest.

Whisk

Animal fat, lard or dripping or even goose fat - it gets hotter than oil

In a jug put about 1/2 a pint of milk (275ml) and then crack one or two eggs in. Traditionally only 1 egg is used but more eggs make the puddings rise more (James Martin, who I love most of the time, is a disgrace to Yorkshire as he uses 5 eggs)

Whisk the milk and egg then start adding flour a spoon at a time and whisk after every spoonful.

Once the mixture has the consistency of double cream it's done and you can leave it to rest. Tradition has it on the doorstep over night but 30mins to 1 hour should do.

Put animal fat in the tin and put in the hottest part of the oven, for a gas oven this is usually the top.

The fat needs 20-30 mins until it is 'smoking', so very very hot. Once the fat is hot you are going to put the batter in, in yet another tradition turn on the hob and put the tin on the hob - this stops it cooling down.

Pour the batter in as quickly as possible and return to the oven. Your pudding should be ready in 20mins.

Your dh is right, they don't all have that 'sink in the middle', you get that in the frozen ones you buy frozen but home made ones are often a range of shapes.

Pic of some of mine - not remotely looking like the ones you buy frozen.

MrsCatE Sat 10-Oct-20 06:25:39

They don't have to sink in! You're doing an amazing job getting a rise! Most people complain they have flat, pancake batter like Yorkshires so you're doing brilliantly. Usual preference is for 'puffy' puddings - I'm really old school and like a chewy consistency but most cooks would be horrified!

Puddings came about because meat was expensive. The pudding would be done in one large tray under the meat in order to catch fat and juices and served BEFORE the meat (with gravy) in order to fill people up before being served the meat and veg.

Leftover pudding was often served with jam / treacle - not so bonkers if you consider it for what it is - pancake!

I wouldn't be surprised if his mother wasn't faking her puddings. My ex-MIL would witter on about she made the best Yorkshires but would forget to hide the Aunt Bessie's packaging in her bin.

MrsCatE Sat 10-Oct-20 06:32:48

@sashh - superb Yorkshires and have me salivating! No wonder you have such a successful cafe.

Completely agree re egg ratio - often rant at tele going "4+ eggs? Are you bonkers or just want massive, eggy monstrosity?!!"

Roselilly36 Sat 10-Oct-20 07:27:14

My DH makes fantastic YP, but he uses a lot of eggs 5 or more usually, rest the batter, ladles into trays that has been oiled & preheated, never open oven while cooking, they rise enormously works every time.

Themarvellousmrsm Sat 10-Oct-20 08:50:56

Can second Mary Berry's Yorkshire pud recipe-works well every time. It's the extra egg that helps with the rise.

I quite often make a huge batch and freeze them, when reheated they have that lovely crunch.

MirandaMarple Sat 10-Oct-20 21:57:36

Don't over whisk the batter. Lumps are ok, they'll disperse in the batter if you let it rest.

yorkshiretime Sat 10-Oct-20 23:46:35

I tried Mary Berry's recipe and the results were horrifying.
Literally measured every gram and ml perfectly and they came out even worse than the previous times. They taste and smell strongly like eggs, texture is super mushy and I couldn't even finish one of them.

100g flour
225 ml milk
3 eggs
Pinch of salt

I'm wondering if I should go back down to 2 eggs? Should I use less milk?

OP’s posts: |
MollysMummy2010 Sun 11-Oct-20 01:28:19

You need a proper tin. Those foil things won’t work.

katy1213 Sun 11-Oct-20 01:34:35

You definitely need a proper tin.

grassisjeweled Sun 11-Oct-20 01:41:05

Proper tin. Those foil things won't get hot enough. You're not making muffins

A bun tin instead. Smoking hot fat, bang in oven, don't open door

grassisjeweled Sun 11-Oct-20 01:41:39

Are they re-used pie tins?

grin

CaptainMyCaptain Sun 11-Oct-20 01:42:54

Proper tin and smoking hot fat.

yorkshiretime Sun 11-Oct-20 01:44:51

A friend borrowed my cupcake tin a couple weeks ago and hasn't returned it so I've had to improvise. They're not reused though lol I just had them around in the kitchen as I got a bunch of them to bake something else ages ago.

I will try and get my regular tin back. However, the pudding mix was definitely a no from me, it was like eating eggs. The whole thing was cooked so definitely wasn't eating raw mix but it was like an omelette. I actually put them all in the bin. They were not edible at all

OP’s posts: |
yorkshiretime Sun 11-Oct-20 17:24:43

Finally they happened! I went and got a cheap metal tin as I thought that was my main mistake so far and it seems to be that it was! Thanks so much everyone smile

OP’s posts: |
JamSarnie Sun 11-Oct-20 17:26:19

They look lovely and making me hungry grin

Ninkanink Sun 11-Oct-20 17:28:52

Ohhh yes they look good!! 😋

Was going to say they’re not necessarily supposed to sink in.

copperoliver Sun 11-Oct-20 17:30:51

Also don't open the oven until they're cooked. X

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