What's the secret to AMAZING yorkshire puddings?

[DrMadelineMaxwell]

I want to make my own this Christmas instead of using disappointing shop bought ones.

Hot oil and Mary Berry's recipe with 3 eggs.

Really hot fat, smoking hot!
My nan always made the batter the day before and left it to rest, seemed to work for her!

I think mine are pretty good.

Make them quite early and allow the batter to sit, I make mine about 11ish and don’t cook till 5ish. An extra egg white seems to help too. Really really hot oil.

Yes the fat has to be really, literally smoking hot

I follow becky excels recipe on the gluten free cuppa tea website. They’re made of cornflour and very crisp and light and fluffy inside. I add salt though because otherwise I think they’re a little bland.

You have to be born in Yorkshire 😉

Air, as long as you have enough air in the batter it should be ok

Lots of eggs and a non stick muffin tin or two. Try James Martin's recipe, he knows what he is doing and they work brilliantly.

Its the eggs that give the rise.

The best of the shop bought ones are the 25 minute Aunt Bessie's ones not the 4 minute ones.

Very hot oil, very hot oven, plenty of space to rise. Having Yorkshire genes helps as well

There was a thread on here, where someone shared the perfect recipe, and then I lost it, but the consensus was that the their needs to be hotter then you might think is needed.

Put a drop of oil into a 12 muffin tin and warm in a 200 degree oven.
Mix together 125g plain flour, 3 eggs, 175ml milk (semi or whole) and then add 50 ml water and season.
Quickly add the mixture to the tin and then back into the oven for 15-20 minutes (don’t open the door whilst they’re cooking).
😋

We use a recipe kindly shared with us by our Yorkshire friend.

Prepare the batter on the morning of the day of the roast. Leave in the fridge to rest all day. Do not season the mixture until just before cooking. When ready to cook, heat up tin in a hot oven (210-220). Into each well of the tin place one teaspoon each of vegetable oil and beef dripping. Place the tin on a shelf in the upper-half of the oven and heat tin until the oil is smoking hot. Remove from oven and, working quickly, fill each well about three-quarters full. Get the tray back in the oven as quickly as possible and shut the door. Do not open the door until cooking is complete. When the puddings look risen and cooked, leave them in for another ten minutes: if removed early they will collapse. If they look like they’re browning a bit too much don't panic they’ll be fine.

I've never had a failure since using this recipe.

https://www.bbcgoodfood.com/recipes/james-martins-yorkshire-puds

Fabulous. Thanks.
Some experimenting today. 🙂

Frozen ones from waitrose , ive never looked back

Put the muffin tin in the oven (200deg fan) with a teaspoon of oil or clarified butter in each well.
Have a long cup of tea, watch a TV programme or anything else that takes a long 40 minutes.
Mix Equal volume of eggs, milk and flour & a touch of salt and a good grind of pepper into a smooth batter... But don't over develop the gluten or they become tough and bread like. 3 eggs are about right for a 12 well tin.
Put the batter in a jug
Then working quickly pull the tray out and fill each muffin well just over half way but not 2/3rds. Pour in the center so they rise evenly.
Shove back in the oven and turn the temperature down to 180 degrees. Cook for about a glass of wine... 30-35 minutes.

Marguerite Patten or Delia. and maybe a slightly hotter oven.

Cook for about a glass of wine... 30-35 minutes.

I use glass of wine/cup of tea time measurements for cooking too - much nicer than setting a timer.

At home and I carry on, we cook it in a baking tray and cut it up. It had not crossed my mind to cook separate small ones at home.

My late uncle was a chef and he told me as long as you work with 8 eggs per pint of milk then they'll never fail.

I always do half a pint, 4 eggs and add just enough flour until the consistency feels right to me.

This is how I make them, but use sparkling water instead of tap water.

Smoking got fat as PP have said - family members who can't get good ones always disliked getting the fat hot enough.

Found them surprisingly easy to do small ones in cake tins at home.

I use his recipe and a very hot tin with very hot oil.