Best yorkshire pudding recipes

[EdwiniasRevenge]

I always use Aunt Bessies cos I like them crispy not stodgy.

I don't like them stodgy.

I need your best foolproof recipes please.

I have fairy cake trays. Muffin trays and a 4 hole yorkie pud tray....oh and roasting dishes.

Give me your best step by step instructions please.

I use a 12-hole muffin tin and follow Delia Smith's recipe. The tin must be really hot before the batter go in. I put a blob of goose fat in each hole in the tin and put it in a hot oven (220). If you make the batter up in a jug then you can quickly pour some into each hole and get the tin back in the oven before the fat has cooled down. 10-12 minutes should do it.

Ty. Sounds like a plan. How much should I fill each hole. I guess that is going to be the difference between crisp and stodgy?

I've found the best method is volume not weighing.

1. Heat oven as hot as you can 230 is good.
2. Place a small knob of lard in muffin tray holes or use a large square nonstick pan (I find it better to use one big pan to pour the mix in quickly and retain the heat)
3. Crack 3 or 4 eggs into a measuring jug and note the ml.
4. Measure the equivalent ml of plain flour in the jug and add to the eggs in a mixing bowl
5. Measure the equivalent ml of milk in the jug and add with a pinch of salt
6. Whisk until lumps have disappeared, and you have a smooth consistency
7. Transfer to a jug until needed (if I make in advance I pop in the fridge)
8. When you are ready to cook, quickly open the oven door, pull out the shelf and pour the mix directly into the tin as quickly as possible. The fat should be sizzling hot and smoking a little.
9. Bake for 20-25 mins - you will see them rising through the glass - don't open the oven door before then.

I've rarely had a fail with this method. Lard is best but sunflower oil works too.

Muffin tray
beef dripping
oven up to max
Can't help with method as I never weigh, just do it by sight. I use at least 4 eggs, usually 5 (for 20 or so)

And yes pour it in quick and DON'T open the door.

Ooh beef dripping Northern mmmm....

I can't get it here everything is porky rather than beefy.