Do you make beautiful Yorkshire puddings?

[Titsalinabumsquash]

I have once again, (despite being a former chef!) managed to produce hard, flat discs that should have been Yorkies.

My children are after the puffed up, airy beauties they get a Toby Carvery posh restaurant.

Come and tell me the secret please.

Whole milk, enormously hot oven. Works a treat.

I use Jamie Oliver's amazing yorkies recipe:
2 eggs
100 gr flour
100 mil milk
12-15 mins @ 225°C

They rise gloriously and are crisp and full of air. No need to separate eggs or leave the batter to rest. I usually heat the oiled tin before pouring in the batter but if I forget the puds still turn out great!
Hth

I agree with the really hot oil. Vegetable oil like sunflower or rapeseed - or lard. But it's got to be really hot before you put the batter in.

Tin (must be metal) with animal fat - lard or dripping in the oven for 10 mins set to full. Yes it will smoke.

In a jug/bowl crack an egg or two and some milk, about 1/2 a pint, add salt and or pepper if you like.

Add plain flour and whisk, keep doing this until it is the consistency of something between single and double cream.

Take the tin out, pour in the mixture, put back in the oven and wait 15 mins.

They also work really well if you have a microwavecombi oven because they are turned round as they cook.

I do 4 eggs, 200ml of milk then enough flour to make the mix the consistency of double cream.

Half a cm of rapeseed oil in the bottom of a muffin tin, or a smidge of lard in a really hot oven. Make sure your oil is smoking when you put them in.

I get huge crispy yorkies

The two secrets are make sure the oil is very hot and don't open the oven door!

I also use Delia's recipe (the one from her Complete Cookery Course). I double the quantities and it makes 12 individual ones - I use a muffin tin, which is deeper than a normal Yorkshire pudding tin. No idea if this makes a difference!

Plenty of fat and it must be really, really hot when you put the batter in.

Works perfectly every time.

Alimonkey, me too! Thought Delia would be a safe bet but on a whim tried the BBC recipe mentioned by a PP and WOW! Last time I made them they rose so high that the tops burnt on the element in the oven!

Husband loves them big and light though I personally prefer a bit of stodge, so we are still looking for the happy medium.

I'm afraid my secret is lard.

Lots of it, and very smoking hot.

Mine are huge and mainly hollow (low fat centres)

I agree with the above - but the tin is important too. Needs high sides. So if you're making individual ones, a muffin tin not a bun tin. If a large ones, a roasting tin not a baking sheet. And hot fat.

Goose fat and the hairy bikers recipe - you can't go wrong - perfect every time

Back again to add I always take the meat out to rest before I put the Yorkshires in that way you can have the oven very hot and the fat very hot before you pour the mixture in which is essential (as a previous poster said the mixture should start to rise at the edges as soon as it hits the fat). Timing is crucial - once they are ready they won't hang around so make sure guests have arrived/everyone is ready before you put them in. I know that sounds silly when they take about 40 minutes, but the worst thing you can do is turn the oven down to try and buy yourself some extra time (that and opening the door of course!).

A problem I always had was that even though I had the oil in the Yorkshire pudding tin in the oven for 10 mins at full temp to heat it up, when I took it out to start putting the batter in, the first 5-10 would sizzle as they hit the oil, but then the oil would start to cool down.

A chef-friend gave me a great hint. This is to have the yorkshire pudding tin on top of a lit gas hob whilst putting the batter in, to keep the oil hot. This has worked for me. No more Yorkshires sticking to the tin when I get them out of the oven!!

Yes, super hot. Use Jamie's recipe. But my tip also is don't use muffin tins that are too large or too small. I have made that mistake a few times. Medium size is key. You need enough to make a good size puffed up yorkie but not so much that it actually can't cook at the bottom before you get the top overcooked.

And Jamie uses a little too much oil in his tins. I've reduced mine slightly.

My trusted recipe is from Darina Allen's Ballymaloe Forgotten Skills book.
I do beat and then beat again after resting the mixture as my Yorkshire granny taught me and I also use 00 grade plain flour, I think the flour makes a difference.

I grease my pans with dripping and then heat it to smoking point.

The puddings are quite spectacular

I always use bbc good food Barney Desmazery recipe - fool proof to date!

Beef dripping (or lard if no dripping) very hot, the batter should sizzle as it goes in. Olive oil will never get hot enough, and imparts no flavour.

Beat the batter very well, allow to stand for at least half an hour, then beat again before use.

Top shelf of a very hot oven, leave the door closed!

Serve as a first course with gravy.

(ExP used to ask for Yorkshire pudding to be served at the end of the meal with jam like his Mother used to do!!)

Yorkshire puds are my favourite thing to make they always rise and are lovely and fluffy . I use my coffee mug and fill it with plain flour (I then put it in a bowl ) and add one cup of milk three eggs. And a pinch of salt I mix it together and put in the fridge to chill it for an hour. I then make my oil red red hot . I have success every time:)

I always do 3 eggs and than an equal volume of flour and milk. I use a measuring jug so don't gave to weigh anything. Whisk and pour into hot oil. They're always fab!

Yep steaming hot lard is what you're after.

1/2 pint in total of milk and water whisked with one large egg and a big pinch of salt. Whisk in 100g plain flour. Dry into wet, never the other way round! Pour into searing hot beef dripping in 12-hole bun tin that has preheated in 220c oven. 12 minutes should do it.

Bbc ones here www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings

I do equal quantities of flour, egg and milk, whisk with an electric whisk lazy beef dripping in the hot oven for quite a while then add the batter.

It's important to season the batter or they come out tasteless!