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??

make the batter at least 30 mins in advance, ideally an hour or two in advance. it needs to rest before you cook it.

and a very hot oven.

This recipe never fails, lonely huge golden Yorkshires yummmmm
www.bbcgoodfood.com/recipes/best-yorkshire-puddings

My uncle was a chef and told me to always use 4 eggs per half a pint of milk and they would always rise. I judge the flour by feel of the batter now but I used to use 100g flour and 250ml milk and 3-4 eggs then adjusted the flour if I felt it was too runny still.

The oil needs to be sizzling hot before you put the batter in

No I generally don't rest the batter either. Main thing is that the oil is as hot as you can get it, and that the oven is kept hot so shut the door when you take the tray out...

Equal volumes of beaten egg, plain flour and milk. Season. Use sunflower or vegetable oil. You ideally need one of those very heavy muffin tins. Get it really hot I'm oven with oil in first. At least 10mins on 200 deg and don't open the oven till they're done

Don't open the oven half way through cooking.

Weigh your eggs, everything the weight of the eggs. Hot oil

Plain flour too, leave for 30 mins before cooking

Also sift your flour. Agree re hot oil , disagree re letting the batter rest. 20 mins max ( I like mine on the paler side though so only do 15).

Fat was so hot it cooked my eyes when I opened the door 😂

Thank you. Ill try another variation!

Yep defo do not open the door part way through. The only time I've run into trouble with mine was when I started using electric whisks rather than hand whisking and they were rubbish.

I do 140g plain flour, 200ml milk, 4 eggs.

You need veg oil or beef fat or it doesn't get hot enough before it starts to burn. Oven on full belt before you put tray in. Oil so hot it sizzles like made when you pour the batter in. Always let the batter stand for an hour or so first. I cook them until up and going crispy on the tops, then turn it down to 200 for last 10 to 15 mins.

It never fails.

Are you sure your oven is not losing temperature?

Make the batter for pancakes for breakfast and then save the rest for yorkshires

Goose fat

An aga helps!

Use vegetable oil, not olive oil.

My by eye recipe (born and bred, traditional Yorkshire one bastardised)
Get a mug, break in three eggs.
Note how far up the mug the eggs come and pour into an empty plastic milk bottle.
Same amount of milk in mug add salt pepper and dried sage (for chicken dinners) pour into bottle, put lid on and shake to mix with eggs.
In mug same amount of plain flour pour into bottle and shake to mix, then in fridge.
Hot fat (not oil it doesn't taste right) shake mixture up and pour in. If individual puddings drop finely diced raw onion in the middle if a big one use rings.
25mins for small 35 for large in a bit oven.
Replace dried sage for whatever you like or horseradish for beef etc.

I make mine in the morning so it has time to get stretchy.
It sounds a faff, it took me five times longer to write the post but there is no washing up apart from the mug.
I like that.

The only thing that makes Yorkshire puddings rise is steam. So to create that from the batter your oven needs to be very hot (220°c/ gas7 -8) your fat needs to be very hot (lard is best as it has a high smoking temperature,then corn oil/sunflower oil). Don't use olive oil-doesn't get hot enough. Put them one above middle shelf even in fan oven.

Resting the mixture doesn't make any difference.

Everyone's Yorkshire puddings are different - mysterious fact.

@MiggyMoggyMoo are you sure that's the right recipe? Sounds a bit odd! OP, are you opening the door during cooking? Leave it a good 15 minutes at least before having a look.

The BBC Best Yorkshire Pudding recipe. Oil heated to a high temp in the tins before putting in the mixture.

And I know a lot of people say let the mixture rest, but I'm convinced that whisking it so that it's nice and bubbly then putting it straight into the hot try is the key to success. My Yorkshire puddings are AMAZING!!!!

Heat oil or, even better, beef dripping in pan of choice in very hot oven

Crack 2 eggs into a jug, note the measurement, then tip into a bowl

Add milk to jug up to the exact same measurement of the eggs, tip into bowl

Add plain flour in jug, again up to the same king on jug so all 3 ingredients are equal

Whisk like fuck in the bowl

Add salt

Add to hot oil in pan (should sizzle)

Put in very hot oven for 20-25 minutes depending on how crispy you like them

I jimmy a brush handle against the oven door as it's a bit loose on the seal

Never fails!

@Tiddlytubbies

absolutely!!! It's brilliant and never fails!

I use the Jamie Oliver method didn't think it would work but annoyingly it delivers perfectly huge puds every time

Everything needs to be hot hot hot for batter: the oven, the tray, the lot. I’ve always struggled to make Yorkshires!

Oh yes dripping is the best fat to use.