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??

All the tips here, hot oven hot oil etc. Are you opening the oven? Never ever open the oven.

Equal quantities of plain flour, eggs and milk, all whisked together with a pinch of salt

We use beef dripping or goose fat, enough so there's about a cm when it melts in the tray (we use a muffin tin)

Heat the fat on 200 fan for a good 15-20 mins, and then add the batter

DO NOT open the oven until they are done (usually around 40 mins)

I use a glass pie dish rather than a tin. It gives much better results.

I've got a Lakeland YP tin which is fab. I used to use the lid of a pyrex dish with lard and would put the batter in a jug and swirl it into the hot fat. I don't know if that made them puff up but I used to feel like a wanky chef doing it .

I think people try too hard tbh...

I use equal amounts of eggs flour and milk. Don’t overwhisk, just bring it together.

Ime it makes no difference whether the mix is left to rest or used straight away. Also makes no difference whether the oil is very hot or just warm.

3rd vote here for the ‘best ever Yorkshire puddings’ recipe on bbc good food. It’s eggier than Delia’s and much puffier for me.

It's odd this very hot oil thing, we all do it as that's the tried and trusted way but I remember being able to buy yorkshire pudding batters frozen, raw batter in tin foil cups that you put straight in the oven and they always rose - I still use hot oil though.

I now think that too much milk is no good, so what I am doing at the moment is plain flour, don't know how much as it's all by eye, then the same amount of egg and milk which isn't really enough then water to get it to double cream consistency - perfect every time.

I'd say get an oven thermometer (when they come back on sale) and check your oven's real temperature; don't rely on the marks on the dial.

Dont let the oven get too hot - mum always said get the oven as hot as you can but her rayburn c. 1953 only got to 200 after about a week whereas mine got to 250 in 5 mins, which meant they cooked before they could rise. The family still laugh hysterically at my efforts at ‘Yorkshire biscuis’ even though nowadays the are PERFECT.

I cook them earlier in the morning or I have even done them the day before. Then popped them in a container in the fridge.

That way there is no panic about time wise or oven temp wise whilst you are busy enough, bringing the rest of the meal altogether and you can just pop them back in the oven for 3-4 mins to warm up for serving.

James Martin's recipe for yorkues and onion gravy never fails - use lard or goose fat not oil. James Martin.... even he's beginning to look hot after being shut in

This never fails .
For 12 yorkshires.
70g plain flour.
2 eggs.
100ml milk.

Perfect every time and always rise.

In a very hot oven with hot oil

Mine are always best when I do them in a hurry.

Don't over think it. You need roughly equal volumes of plain flour, milk and eggs, plus a pinch of salt. Mix it together, doesn't matter if it's a bit lumpy.

Add to hot oil in hot oven and cook until done.

I once read that a splash of vodka in the batter helps, something to do with helping the gluten in the flour loosen up?

I used the 'best ever' recipe on good food at the weekend and halved recipe as only three of us and it made 12 and they rose really well and were edible. This was my first attempt!

1 cup flour, 1 cup milk, 1 cup eggs ( 2 or 3 depending on size ) pinch of salt. The oil in the trays needs to be really hot. I give the oil at least 10 mins to heat up. You need to hear the sizzle when the batter is poured into the hot oil. No sizzle = flat Yorkies.

Yes the bbc recipe and they freeze really well. Sunflower oil. Follow the recipe?

Plain flour, 2 or 3 eggs depending on how much flour, as milk to make up to a double cream consistency. Salt and pepper.

Oven as hot as it will go, teeny drop of oil or fry light. Heat that sucker right up until the fat is smoking, pour in batter, straight in and cook for twenty mins. Don’t open the door. I sometimes turn mine down to 180 once they’ve risen and mine are perfect every time.

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

Definitely this recipe, it’s foolproof if you follow the instructions.

Agree with the best ever link. It really does work.

4 eggs, very hot tray/fat, don’t keep opening your oven door. Sorted :)

Oven is everything I think.
Old house I could make perfect yorkie with the 1-1 method. New house, new oven and I can't get the same results. Baffles me.

Eggs.
Flour enough to make a thick, thick paste.
Then milk enough to make it pourable.
Stick it in the fridge for half an hour.
Into hot oil.
Watch, wait... eat.

Sorry if this has already been said. I could never make them until I bought new tins. They were expensive Le Creuset tins that I splashed out on when they were on offer. Since then my Yorkshires have been perfection. (Four large Yorkshires to each tray). I’m sure lots of people would say you don’t need new tins but it worked for me.

I feel your pain - until yesterday when my Yorkshires were a triumph!

I put 3 glasses side by side. Cracked 2 eggs in to one, then put equal levels of flour in one and milk in the other. Whisked it up. While the muffin tray filled with olive oil was heating upto hot as hell in the oven. ( I didn't rest the mixture or anything.)

What I think was my differences were:

Used a new, really heavy gauge tin which probably conducts heat well or some such scientific-ness
Filled each muffin hole quite deeply (so 2 eggs only made 7 Yorkshires - but they were magnificent.

I am feeling very chuffed with myself.