Yorkshire pudding recipe please

[Doseydots]

Could somebody send me a fool proof Yorkshire pudding recipe please. Mine are so hit and miss.

Thank you

The BBC one works every time. I use duck fat.

The trick is; HOT fat for the batter, be quick and don't open the oven door too soon.

Thank you I will check that one out

I always use Gordon Ramsay -
225 flour, 4 eggs,,300ml milk, and really hot fat. Good luck!

I like this James Martin one www.goodtoknow.co.uk/recipes/540138/james-martins-yorkshire-puddings

Preheat the oven at 220 then pour in your oil and heat the oil for at least 10 mins before you pour in the batter. I use vegetable oil.

I make large Yorkshire puddings in a yp baking tray (yep I love them that much but weirdly don't have them at Christmas!)

70g plain flour
2 eggs
100ml whole milk

This is enough for 4 large ones or about 8-10 muffin size ones. Plus easy to scale to double/triple the amount

Mix eggs into flour, then add milk while stirring.

Keep an eye through the door but about 20 mins will do them. Do not open before!!

Good luck!

140 plain flour
200 ml milk
4 eggs

Best recipe to date

Make sure fat is very hot to prevent sticking

Hot oven

20 minutes

The BBC Good Foods ‘best Yorkshire puddings’

Hot oil

Proper Yorkshire pudding tray

I use Brian Turner method,

1 cup of plain flour
1 cup of Milk
1 cup of eggs

Mix flour and eggs together, slowly add milk. Add salt and pepper.

Fat must be hot before you put mixture in the oven. Cook for 20/25 mins.

Doesn't matter what size cup you use as long as it the same one for ingredients

Clutterbug this is an absolute fool-proof method isn't it...works everytime.

I use the Delia recipe

175g/6oz plain flour.
2 free-range eggs.
175ml/6fl oz milk (whole or semi-skimmed)
110ml/4fl oz water.
2 tbsp beef dripping.
salt and freshly milled black pepper.

I find if I don’t use water they go stodgy. I also whisk using an electric whisk as opposed to by hand.

imtherebutimnotthere,

Yes. My mum has never been able to make yorkshire puddings. I told her this method earlier this year and she has managed to make them every time. Although I did have to explain to her she could use any size cup as she needed as she by herself and didn't need a whole cup.

150g flour
3 eggs
3/4 pint milk
Which I suppose, thinking about it, is about equal proportions of each, as above. Beat well, really hot fat in the tins, and a hot oven.
Biggest turnaround for me, though, was getting circulon Yorkshire pudding tins, the only ones that don't stick, and I've tried everything, including those horrible silicon ones.

Thank you, so regarding a cup full of eggs, do I judt crack as many eggs as it takes to fill a cup ?

Yes, that's exactly what you do

Use dripping not oil the burn/smoke temp of vegetable oil is too low for Yorkshire puds.
James Martins recipe is foolproof - he’s from Yorkshire.
Don’t be tempted to thicken it up if it appears watery.
I always do mine once I take the meat out to rest.
Leave the mixture to rest after whisking, don’t worry if it goes a bit grey in colour.

Aunt Bessies.
Christmas day is not the right time to piss about trying something new.
Merry Christmas

The key is to use dripping.

The fat needs to hotter than hellfire.

I take the meat out to rest then turn the oven up full blast with the pudding tray and dripping (goose fat/lard also works but not as tasty but FFS don't use olive oil it burns at the temperature you need. If you are accommodating vegetarians use sunflower or other high temperature oils).

When I take the tray out I put it on the hob with the gas on to keep it hot and smoking.

Quick as you can get the mix into the tray (I usually decant mine into a jug so it's easy to pour).

Whack in the oven and DO NOT open the door. You need to let them rise and "set" for at least 30 mins otherwise they will deflate.

If you're doing roast potatoes you need to time carefully as once those YP's go in you've lost your chance to turn/baste the roasties, so make sure you do this before they go in.

As for a batter recipe I can't help - I just make mine by eye like my DM did. For 12 YP's I start with 4 eggs, plain flour and milk and blend till it looks right - about the consistency between single and double cream. The only concession I've make is that I whizz mine up in a nutibullet rather than hand whisking

James Martin 8 egg Yorkshire recipe is amazing. Bombproof

How were your Yorkshire puds Op?

Aunt Bessie's are disgusting and I'd rather not bother at all ! I love my homemade yorkshires and so do dh and the kids . I use the James Martin recipe and they are perfect every time

I tried the 'cup of' method today with hot duck fat and they worked a treat!

Good morning, thank you for all your tips. I dud the cup full of flour, eggs and milk method and used goose fat. Totally worked and we’re delish.

Thank you so much for all the tips.