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.

BBC recipe, shallow tin and smoking hot oil. Make mixture up evening before, whisk like hell keep i fridge and whisk like hell again before pouring into tins.

Mary Berry recipe only!!!!

I put them on the best whilst I pour the batter, I've had to have DH remove the shelf so I could take them out . I also leave the batter for half an hour after making.

Heat not best.

@Sarcobaleno

Shameless hijacking the thread but if anyone has a toad in the hole recipe I'd be grateful. Auntie Bessie does good enough yorkies for us but toad in the hole is harder to fake v

@Sarcobaleno

This is a great recipe for individual toad in the hole. You can make in muffin tin. Any extra can be reheated the next day

www.google.com/amp/s/www.bbcgoodfood.com/recipes/mini-toad-holes/amp

Nigellas recipe never fails. It's back to front. I always make the batter the night before and leave in fridge. Have to pry them off the oven roof!

Oh, I don't know if anyone mentioned this, but I find a bowl with a good pouring spout makes a big difference, especially with muffin tins.

@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

I do this - so easy and never fails. Although depending on the size of cup/mug I sometimes have to top up the egg with a bit of cold water. 5 eggs is too many!

Super hot oil too.

Make sure your fat is hot and your batter cold. 3 tablespoons of flour to every egg and enough milk to make it quite a thick batter. I use 3 eggs and a 12 muffin tray. 220 degrees for 15 mins in the middle of the oven. Turn oven off and leave them for 5 more minutes.

@notanothertakeaway thank you

@Sarcobaleno
Try this one: www.google.com/amp/s/www.bbcgoodfood.com/recipes/toad-hole-4-easy-steps/amp

I use the BBC good food recipe and a muffin tin.
I make the mixture in my Kenwood. Brush the muffin tray with oil using a pastry brush and when it’s really hot use a ladle to put mixture in.

Oh and don’t open the door until they are ready!

The quantity of egg/milk/flour needs to be equal. And we find keeping the batter in the fridge beforehand helps, cold batter + hot fat = perfect Yorkshire puds

Marking for future ref

Definitely Mary Berry ones, work everytime

@choirmumoftwo

@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.

I was just going to say this! I also make them with dairy free milk, amazing everytime :)

I feel your pain OP. I've been making them for twenty years with varying degrees of success, always using the Dairy Book recipe (1 egg, 4oz flour, ½ pt milk). But recently used Jamie Oliver's recipe (2 eggs, 100g flour, 100ml milk) and they were amazing - huge, crisp on the outside, soft inside. Not exactly with a hole in the middle, but so huge! His oven temperature was also 20deg higher, so maybe that helped. I will be using his recipe from now on.

Thank you for this thread.

I made some this afternoon and used exactly the right amounts but my method on wasn't good. They were flat.

So inspired by you all I'm making them now, they will be ready at midnight and already I have children lined up to eat them.

I do hope this batch rise.
My batter is chilling and my oven is on super hot to get the oil sizzling. I think like the OP my oil might not have been hot enough.

I only had strong bread flour. Will this affect the rise?

Make sure you have enough fat in the tin. They won't rise if there's only a little oil.

Placemarking. I'm a decent enough cook but I can't make Yorkshire puddings to save my life.

They rose.

I use this recipe.

glutenfreecuppatea.co.uk/2017/10/01/gluten-free-yorkshire-pudding-recipe-dairy-free-low-fodmap/

It's basically bomb proof and always works. Hot oven, hot oil is absolutely necessary.

BBC good food recipe, hot hot hot lard . Bish bash bosh giant yorkies.. I'm married to a Yorkshire man and even he claims I make the best ones..

Dc are going to be very happy with all the experimenting that is going to have to happen
Thank you for all the comments. I think we need to turn this into a Yorkshire pudding appreciation thread with pictures accompanying the recipes.

The oil needs to be visibly hot - there will be a sort of shimmer above it! Heat the tin with oil for a few minutes and don’t add the batter until you have that shimmer-smoke effect. (Thank you Delia!)