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.

Agree with previous posters about a super hot oven, super hot oil (sunflower or vegetable rather than olive oil), and equal volumes . Only thing I haven’t yet seen mentioned is adding a little bit of sparkling water to the milk.

-heat oven as hot as it will go

• heat oil in tin for as long as possible- at least 20 minutes
• teacupful of eggs- whisk in a large jug
• about a centimetre depth of cold sparkling water in the bottom of the cup, then top up to a cupful with milk and whisk into eggs
• teacupful has f plain flour, whisk into liquid
• pour into hot fat
• try not to spill around the edges of the tin ( it seems to hold back the high edges so stops you getting the high edges and deep hole
• put in oven, leave on high temp until puffed up. Once risen, lower the temperature, keep watching to make sure the shape has taken. Don’t open the door! Small muffin tin size takes maybe 15 minutes, wider Yorkshire tins take about 10 mins at 250, 10 mins at about 200, and maybe 5 minutes more to make sure. It depends on your oven.

You do need to have noth8ng else in 5he oven, so may need to keep other stuff warm !

My game changer was when a friend told me to use equal amounts by volume of eggs, milk and plain flour. Easily scalable and I use however many eggs I choose in a measuring jug and then adjust the milk and flour accordingly. I have to remember not to put them too high in the oven as they rise so much they have sometimes reached the top and scorched.

I use the BBC best Yorkshire recipe.

Once the tray has heated in the oven I put it on the cooker top with the gas on low under, and use a jug to pour in the batter very quickly, then carefully get it in the oven ASAP.

Best results are with fats that can take a high heat so lard works really well.

If anyone thinks their yorkies are a bit puddingy at the bottom put them upside down into their holes for a couple of minutes. Perfect.