What the fook is stopping my Yorkshires from rising?😡

[hannabarbera]

I have tried countless recipes. Following them to a T. But they arent huge like they are in the photos! Todays is Mary Berry again!

What is your recipe PLEASE??

Are you heating the oil in the pan first? It needs to be really hot before you pour the batter in.

I use a James Martin recipe. Hot oil in a tin for baking cup cakes.
200g flour
3 eggs
300ml milk
Serves 8

1 mug of flour, 1 mug of milk, 2 eggs, salt and pepper.

Whisk the eggs into the milk with a fork, them add the liquid to the flour and mix well.

Add oil to a muffin tin, put it in the oven until hot, then add the batter and cook for about 15 mins in a hot oven. Works like a charm

My failsafe recipe is:

I cup flour
I cup eggs (could be 3 4 or 5 depending on size)
I cup of milk and water
Dash of malt vinegar

Oven at 210 degrees

Mix up and let mixture rest

Let the fat get very hot then pour in batter

Cook for 25mins and don't look at them at all.

I have fabulous Yorkshires every time

Yorkshires are just about the only thing that regularly defeats me cooking-wise, whatever tweak I make to the batter, I always have the tin and oil sizzling hot but they never rise. I blame my gas oven.

And just to add James Martin says not to use olive oil. On the weekend he was using lard!

Oh and make batter the day before!

Groundnut oil is much better than olive oil as it gets much hotter

If they are rising and dropping when they are out you need to rest your batter before you bake.

Heat your fat

Use plain flour

Check your batter to tin ratio is correct.

Hot hot oven and do not open the door.

I use delias proportions.

Lard or dripping is the ideal.

Its down to the oven not recipe.

You want hot hot hot oil. Put the dish on the stove if you can. Preheat the oil and the oven.
Do not open the oven until done.

Jamie's recipe from ministry of food, works each time.

1/2 teaspoon to 1 full tsp of veg oil in each dip (my tin is well seasoned so I use less- 12 hole muffin tray)
3eggs
115g plain flour
285 ml milk
Pinch salt.

Hot hot oven. (230/240?)Batter in jug ready to quickly pour in each hole. 15 mins exactly.

Enjoy!

Hi
I do it by eye
Plain flour two half scoops or so, in goes an egg or two if you want lots of puds.
Give it a whisk to break eggs then
A bit at a time semi skimmed milk, full fat gives tough puds.
Get it to a state between single and double cream runnyness, adding more flour or milk as necessary.
Then put in the fridge for as long as poss,
The flour swells.
Meanwhile in good time before cooking,
Metal individual bun type tray thing with a small dollop of either or combo of rapeseed oil and beef dripping in each depression.
\into screaming hot oven near the top.

Tray has to get bonkers hot, the oils should give a shimmer.

When ready to cook.
Tray out and on to the hot on a med high heat to keep the heat up.
Get batter mix out and whisk, add a splash of water.
Add salt and pepper, whisk.
Now stand well back if poss and pour batter half way up each hole quickly
Then into oven,
Don’t open door for a good twenty minutes or more, hopefully you have a see through door.
They could take 30 mins or more.
Or if you only have a metal tray with high sides, do same as above, possibly more oil and make more batter, its a suck it and see type situation until you know your trays/oven heat etc.

You can add, mustard or herbs to batters as you get the knack

Absolute fail safe recipe

60ml double cream
1 egg
16g arrowroot powder (find it near the baking powder)

Makes 6 muffin tin sized ones

Hot oil, 200 degrees, 15 mins

Honestly the best I have ever made and tasted!

My tips are

Rest the batter for at least 2 hours before using then whisk again to aerate

As pps the tin, oven and oil must be as hot as possible and DO NOT open oven until they're cooked.

HOT oil. It needs to sizzle when you pour the batter in. And don't open the oven door to check on them. Let them rise, keep the door shut or they'll go flat xx

I make fantastic yorkies unless I've run out of lard and use oil. Oil doesn't get hot enough. And use 100g plain flour, 2 eggs and enough milk to make it like emulsion paint. But you need smoking hot LARD!

The tin is critical.
Try to get non stick even though you are heating the oil .

On to the hob not “hot” sorry

Equal quantities method never lets me down.

Cup of flour
Cup of milk
Cup of eggs

Cold batter made earlier in the day straight from fridge

Hot oil in tins, hot oven

20-25 mins depending on size of tins

I find if we are impatient and don’t heat the oil enough they don’t rise well.

Very very hot oil, DONT over whisk!

You need to let the batter soak for ages

Very hot oven, don’t open it during the cooking process. I don’t measure, don’t rest the batter - no trick except a smoking hot oven which you must keep shut.