Where am I going wrong with my Yorkshire puddings ??

[TheThreeCheesesOfTheApocalypse44]

Yes I know they're huge but they're pretty flat. They used to come out like massive buckets even when I've used spray oil. Now they puff up all hollow so no good for gravy holding. Only one has formed properly and even isn't as high as I used to get.

I do 140 plain flour. 200ml milk and 4 eggs.

Chill the batter for at least an hour.

I'm lucky enough to have a gas and electric oven, I tend to use the electric oven, ??(( fan oven )) 210 to heat the oil then down to 190 for 22 mins.

Oil is goosefat.

What am I doing wrong ?? I thought it was the flour but its a new bag and it's happened a few times.

First pic is the best one but not as big as I used to get......the texture is off too.

I do gluten free ones using cornflour - Becky Excell recipe since my son was diagnosed coeliac but actually they work every time and always go massive
For yours I think the turning down of the oven is maybe not helping them rise

Is the oil hot enough? It's gotta be hot, hot, HOT!!

They look delicious to me, but this is hands-down the best yorkshire pudding recipe I've ever used and totally foolproof:

https://leiths.com/howto/how-to-make-yorkshire-puddings/

I always have my mixture room temperature and the oil needs to be smoking.

fat milk, super hot oil, room temp batter and dont open the oven door!

I never chill the batter and always have the oven at 200⁰. I've never had a problem.

My mother used to make Yorkshire puddings that never rose at all and were like a slab. I'm convinced it was because she just wouldn't boost the heat of the oven high enough. She just left it at the same temperature as she had used to roast the meat. It was a family joke.

My recipe is:
3 eggs
200ml milk
200g plain flour
Tiny pinch of salt

Good whisk, then leave to rest on counter. I don't chill it.

I use rapeseed oil or similar as it gets to a really hot temperature, and pour generous amount on bottom of tin. I turn oven to about 200-210c, leave oil until it is sizzling hot, a good 10 minutes. Then pour in centre fast, close door, don't open again until ready. This makes a very crispy on outside Yorkshire with a soft centre.

It makes 12 small (I use a muffin tin), or 2 x 8 inch giant round ones.

Batter needs to be a close to room temp as possible. I've also found I get the best shape using ramekins. Really hot ramekins.

Yep your chilled batter is bringing down the temp of the oil too quickly.

I find that half milk, half water results in better risen yorkies.

I'd say the problem is this too. As learnt from my Grandmother I make the batter when preparing everything else and then leave it on the side until I'm ready to use it, give it a quick whisk just before pouring into pans with smoking hot oil. Never fails. Perfectly round with high sides and a decent bottom for the gravy.

Can't tell you what weights of flour or anything else I use as I do it by eye, flour, salt, whole milk and egg.

https://www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe

Have a read of this, I made my best ever Yorkshire after using all the tips on here.

I cook on 210 and do not lower that even once Yorkshire's are in. I find that it works better in the top oven which is not fan

Yes I also cook for 25mins at 210. Fat super hot. Batter made about an hour before and sat on the side with a quick whisk before being used. Never heard of chilling them.

I use a cup of flour, a cup of eggs, a cup of milk and water together, a small dash of malt vinegar. They've never failed on me. Also don't open the oven door until you take them out.

Oh never any door opening !

Also I don't lower the temperature at all when cooking, the hotter the better in my book.

Forgot to attach a pic of the large ones to go with my recipe further above. I have a pic of the 12 somewhere, but cannot find it. They rise really high though, and get that nice dent in the middle.

I meant 300ml milk, not 200 🤦🏻‍♀️ Sorry!

Thinking on it I don't think I used to chill the batter......oil is definitely bubbling. I heat for around 10 minutes at 210.

I've also just burned my bastard fingertips off, what I thought was the hob ring heating the sprouts was in fact the one the tray of yorkies was sat on which I picked up not realising it was hotter than the sun !!!

The texture seems off too tho. Almost crispy. I've only really noticed it over Christmas as I've been making them so much.

I never chill the batter, it's always room temp as I leave it to stand for probably 40 odd minutes, sometimes more. I do the following:

3 eggs
285ml milk
115g plain flour
Pinch of salt

I use fry light in the pan, oven goes on max temp and when it reaches temp I take the tray out and add the batter. By this point the tray is smoking. Cook on max temp until they've risen beautifully, usually about 12 minutes or so, I don't time it, just peek through the glass and take out when I think they look done.

I'm from Yorkshire so feel qualified in my Yorkshire pudding making

This is my exact recipe although only 280ml milk. It's bloody fab. Not Yorkshire lads but very good at puddings!

@TheThreeCheesesOfTheApocalypse44 also thank you as have got no appetite as ill so just out in a batch of Yorkshire puddings for dinner. Just them. I love them so why not 🤷‍♀️

Half water, half milk is the key.

I'm an old Yorkshire woman.

You need to have your fat smoking.

When I was a child, Ma m had a coal fired oven, very difficult to regulate.

We always had a shovel next to the oven for the times Ma m had to take the the trays outside, after they caught fire. That's how hot your fat has to be.

Alternatively, but Auntie Bessies Yorkshires and use an air fryer 😀.