Talk to me about your Yorkshire puddings

[FlatteredRhubardFool]

I'm new to making them from scratch and although they taste delicious they don't have a hole for the gravy and are quite dense and spongy on the bottom.

I'm using 1 egg, 1/2 pint milk and 4oz plain flour. The fat is hot when I pour the mixture into the tin as I get a sizzle but maybe not a very big sizzle. I'm on a mission to master them so please tell me how you do yours and pass on any tips.

I could never make Yorkshires until I had to make them gluten free

I use the BBC recipe, the fat needs to be really really hot then cook them on full for 20 minutes and don’t be tempted to open the oven to have a look!

There's an article in this month's Good Food magazine about them and apparently you don't need to use boiling hot oil anymore presuming you're just using a normal tin that gets hot quickly and not a really heavy duty one.

Brian Turner recipe on bbc site, uses 4 eggs, rises every time

Hot oven is essential but the game changer for me was getting a proper Yorkshire pudding pan - quite shallow and they come out perfect

More eggs.

For six, 70 grams flour, 2 eggs, 100ml water, salt. Mix and most importantly bring to room temperature. Took me many trials, a few pancakes to get here but this has never failed.

If they are dense and spongy on the bottom, I suggest heating the oil a bit longer

I use Mary Berry recipe in muffin tins

I love Yorkshire puddings, but they can be a bit hit and miss, sometimes perfect, sometimes not

4 eggs
250g flour
pinch salt
300ml milk (except I do 100ml water, 200ml milk)

Nigella's recipe, works every time

Yes the BBC recipe is the one. You definitely need more than one egg.
www.bbcgoodfood.com/recipes/best-yorkshire-puddings

Get a glass or Pyrex jug. Break 2 eggs into it, look where the volume comes up to. Put in a bowl. Then measure same volume of plain flour, pinch of salt. Measure same of milk.
Mix all together, rest mixture for a while. Heat oil until sizzling ( 220° ) pour on mix. Cook for 20-30 mins.

I do 4 large eggs, 140g of flour, 200 ml of milk. They are perfect every time.

Make the batter the day before.

Put sunflower or vegetable oil into a hot hot hot baking tray (I make one large pudding), put back in the over till the oil is hotter than Satan’s breath. Whack the oven up a bit further if you can. Done, light, fluffy ans crispy in 20 mins Max.

Never failed me yet.

I use the bbc good food recipe.

I find you need a proper shallow bun tin /Yorkshire tin rather than a deep / muffin style one.

Your fat doesn’t just need to be hot, it needs to be smoking hot. I also use solid lard, rather than a liquid oil.

Best results I've had is use the same cup to measure
1 cup flour
1 cup of eggs
1 cup of milk

My Nana's recipe makes massive ones

My recipe is from a bona fide Yorkshireman!

One cup full of flour, one of eggs, one of milk. Beat together til smooth.

Heat lard in Yorkshire tin until it's smoking hot. 250 degrees in my oven.

Ladle batter into tin quickly, bang back into the oven and do not open! Takes 20 mins.

@Mehmehmeh19 jinx!!

Mary Berry recipe - works every time and beautiful light puddings

Another vote for bbc good food recipe!
Sizzling hot oil and do not open the door of the oven til they’re done!!
I also cool the batter in the fridge for a bit before, too
I’m not a great cook by any stretch of the imagination, but my yorkies are great if I say so myself!!!

I use an old family recipe. It makes 12 and they’re fab!

10 f/oz of milk
6 oz of plain flour
2 eggs

After many failures I have found you need:
Lots of eggs - 140g flour to 4 eggs - and they will rise.
Plain flour (dont be tempted to use self raising - you will make cake)
Very hot oven (200'C ) and hot oil

I use the same ingredients as you op, except I always use at least two eggs. Mine are very puddingy at the bottom but I like them that way.

Equal volume of egg, flour and milk. I use clarified butter in a muffin tin, heated to 180-200 deg for 15 20 minutes or longer.

When pouring the batter in make sure you pour in the center - this creates the hole in the middle.

The fat needs to be really, really hot. My step-dad, who is a master, says you should see blue smoke coming off of it - that is the time to add the batter. He puts the oven on at 450 to get it that hot.

I am not quite so brave and put them on at 400, and they turn out fine most of the time.

4 eggs, 4 ozs of plain flour & enough water to make a batter.

Hot pan with vegetable oil. Batter straight out of the fridge. Approx 20 mins in the oven.