Where have I gone wrong with my 2nd ever attempt at Yorkshire pud?

[deaconblue]

1st attempt was years ago in bun tins. The yorkshires stuck so badly I threw the tin away. Today I've tried to make one big Yorkshire in a silicon tin. I preheated oil in tin for 15 mins at 220. Bunged the mix in and cooked it for 40 mins. The edges were crisp and risen but the middle was flat and looked like scrambled eggs. Any ideas what I did wrong?

used SR flour rather than plain? If mine crash, that tends to be what I have done... Also, mine don't take anything like 40 mins: about 15 for individual and 20 for giant yorkies. How's your cooker normally?

I use this recipe which NEVER fails.

140g plain flour
4 eggs
200ml milk
sunflower oil for cooking

Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

I'll try your recipe as my attempts (and failures) at making Yorks puds have become the stuff of legend at home.

Was your batter lump free before you poured it into the silicon dish? It also helps if you put the batter in the fridge before using it so it's really cold when it goes into the hot oil.

I make sure to put some of the beef fat into the tins and make sure it's smoking hot when I pour the batter in. Also NEVER open the door until they're cooked.
My first attempt had massive sink holes in the middle and looked like donuts, but all attempts since have been fab!

muffin tins are a good shape for yorkshire's
beat the mixture like your life depended on it
always use one more egg than the recipe states
grease the tins, then put in the fat to get hot - this way they don't stick, you can't just put the fat in to cook them and hope they will not stick.

Batter was pretty smooth. My recipe was 100g plain flour, 1 egg and 300 ml milk. I used semi skimmed, should I use full fat? Sounds like not enough egg? Was the good housekeeping book, tends to be fail safe for traditional cooking

seriously that recipe works. I'd had so many disasters before! I heat up the oil in the tins after the meat has been removed from the oven and is resting as the oven needs to be HOT! Then quickly poor in the batter mix, shut the door and do not open for 20-25 mins. Perfect Yorkshires

I use gas at home and electric at my dads, they always rise three fold at dads in the electric oven, but at home they only ever double in size. Yet I do the same...

That recipe is from the Good Food website under "Best Yorkshire Puddings". I think the secret is the 4 eggs.

Will try your recipe next Sunday and report back. Do you use full fat milk and how much fat do you put in the holes? Think I may have had too much as although the edges crisped nicely they tasted really fatty

I use semi-skimmed milk and put a teaspoon of sunflower oil in each hole of a 12-hole bun tin.

Thanks brill

What's a Silicon tin? One of those flexible ones? Enamel ones are the best.

The type of milk doesn't matter. I often use skimmed with brilliant results.

Your recipe hasn't got nearly enough eggs, I think. I don't weigh, but use equal volumes of plain flour, eggs and milk - maybe with an extra splash of milk. For 12 yorkshires, I usually use 3 eggs.

Silicone tins are amazing, but I've never tried a large one. One thing I have noticed with silicone is that the very bottom of the pudding doesn't cook until the very last minute. If you take them out too early, they will collapse. I wonder if this problem is compounded when you use one large tin.

Pre-heated fat, yes. And many people don't agree but I always leave the batter to rest for a good hour before I use it.

We don't mind soggy middles but not raw scrambled egg middles

Not enough eggs and it sounds like your tin wasn't hot enough.

I use 1/2 a pint of milk, 3 eggs and enough plain flour to make a double cream consistency.
Use a muffin tin with a slosh of oil in each hole and then heat it in the oven for about 20 minutes.

Pour the batter into each hole and cook for 20 minutes at about 225C.
There should be a photo on my profile of my yorkshires.

Yours look yummy mrspnut. I've added a pic of mine too!

Mine all started to fail when we moved and I didnt have a gas oven anymore.

I put my batter mix in the fridge for 20-30 mins before using, apparently cold batter + hot fat helps the yorkshires to rise. I agree as well with not opening the oven door.

My favourite recipe uses 140g plain flour, 4 eggs and 200ml milk and I use just a tbsp of oil in the dish or I find they can be too greasy.

I made this today, t'was lovely and puffy,wish I had taken a picture

I think they always turn out better with more eggs (3-4) Jamie has a good recipe too, should be online somewhere!

love the yorkshire pud pics, I'm definitely going to try again next Sunday.

My recipe has never failed me.
Mix 125g of plain flour with a pinch of salt and 2 beaten eggs. Slowly add in 250ml of full fat milk. Leave covered for 30 mins. Heat oven to 220. Heat butter in bottom of each compartment. Add mixture (makes 12) and cook for 20 mins.

I take the hot fat out of the oven and put it on a lit ring on the hob while I add the batter, which seems to work quite well.