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.

You definitely need more eggs.
I use equal volumes (roughly) of egg, milk, flour. The batter must rest for a couple of hours, and I always heat the oil.
I also use a silicone pan which has been a game-changer.

Another here for BBC good food recipe
www.bbcgoodfood.com/recipes/best-yorkshire-puddings
Works every time. Beautiful rise. Don't be tempted to open the door to keep checking on them either

I'm using 1 egg, 1/2 pint milk and 4oz plain flour.

Yorkshirewoman here, and proud of it!!

You need one egg per ounce of plain flour. One egg to 4 oz used to appear in many published recipes and I always muttered about it.

So decide how much batter you want. Mix however many eggs, the flour at 1 oz per egg (I do it as one rounded tablespoon, I don't weigh it) and some salt. Make an equal mix of milk and cold water. Add it gradually to the flour mixture until you get a batter the consistency of liquid whipping cream, ie somewhere between single and double. Allow to stand for 30 minutes for the flour to absorb some liquid. Beat well again, and pour into hot fat.

I always do use very hot fat in a very hot oven (220 degrees).

For gluten free, exactly the same as above but add two pinches of xanthan gum to the mixture.

(Source of the recipe: my grandmothers. And my mother. And me for many years, the last 20 as a coeliac.)

I use the bbc recipe too with very hot oil but I make the mix in the nutribullet. Absolutely enormous Yorkies!!!!

If the oven has to be really hot isn't the rest of the dinner getting cold? Do you all have two ovens??

Or do you make your Yorkshire's first then warm them up after?

I go by volume, starting with 2 eggs and once mixed leave in the fridge for a good hour or so, only taking out to pour into smoking hot fat. Leave in the oven for 20/25 mins

Never fails

@Mehmehmeh19

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

Mine is very similar - it's on volume rather than weight. So, it's 1/3rd of a measuring cup of flour and milk per large egg. Pinch of salt for seasoning. Sometimes you need a little more milk if your egg is on the smaller size but this recipe has never failed me (hot oven, hot fat, etc)

@Danniotley

Hiya fellow Yorkshirewoman. (I'm S. Yorks born and bred, not West).

A true Yorkshirewoman doesn't need measurements!

So many recipies!
4oz self raising flour (I in a everyone used plain )
2 eggs
200ml milk.

Make sure oven and run are not enough.
Whisk mixture and when you think it's done whisk some more.

@Nochristmasbreak

If the oven has to be really hot isn't the rest of the dinner getting cold? Do you all have two ovens??

Or do you make your Yorkshire's first then warm them up after?

Nope. The Yorkshire's go in when the potatoes are having a last hot blast to crisp up and the meat is out resting. They also get cold very quickly so it's best to get them out of the oven and straight onto the plate ASAP - which means pulling them out last.

BBC good food recipe every time. Complete winner for us.

The equal volume method other PP's have posted always works perfectly for me, even at low temperatures (180C fan).

If they are stodgy at the bottom and not rising up the sides, it might be that you using too much batter. They work best in a metal tin with sloping sides.

Bit of fat in the tray for 10 mins or so before putting the batter in.

100ml milk, 2 eggs, 70g plain flour, salt&pepper. Cook for about 15-20 minutes. Don’t touch the door till they’re done.

I use a small plastic kids cup - cup full of flour, cup full of milk, cup full of eggs (usually 4), lunch or salt and pepper. I heat the fat up for 15 mins and then pour the mixture in the mold. I normally get 6. Cook on 220 first and then turn the heat down when they've risen.

@Nochristmasbreak

If the oven has to be really hot isn't the rest of the dinner getting cold? Do you all have two ovens??

Or do you make your Yorkshire's first then warm them up after?

I made them for the first time this Christmas. Made them a day in advance, then froze them. They then only need a few minutes in the oven to defrost/reheat.

Half water and half milk every time, makes them a lot lighter.

1 egg per oz of flour, Salt and pepper, milk and carbonated water. I microwave the oil, add to tray and add the batter, into hot oven for 20 minutes.

I recommend the cup method too, works every time for me, make the batter a few hours in advance or the day before and let it rest in the fridge. I also cook them in advance then just reheat when you need them.

Can't beat the hairy bikers recipe perfect every time. Most important is hot hot hot fat when you put batter in and then leave well alone.

Delia Smith recipe with an extra egg. It's something to do with the extra protein I'm told but works every time!

@JamesAnderson

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

I’m interested in your GF recipe - I’ve failed so far in successfully making GF Yorkshire Puddings.... could you share it? Thanks

@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.

That's exactly my dad's recipe! His used to rise beautifully. Very hot oven, kept the door closed. In fact they rose so much once, they hit the oven roof

Another Yorkshire woman, half a pint of milk, three eggs and beat it together.
Add enough flour to make the mix the same consistency as double cream and leave to rest.
When you’ve heated the oil in the muffin tin, I give it about 30m heating time. Whisk up the batter once more and pour into the hot tin, back in the oven at 240c for 25m

I always make perfect huge Yorkshires and they freeze well if you have leftovers.

@toastofthetown @Robin60** I also couldn't make proper Yorkshire puddings until I had to make gluten-free ones. My recipe is 200g cornflour, 300ml milk and 6 eggs. Perfect every time.

Yet another vote for the BBC Good Food recipe. Perfect every single time.