Help with my Yorkies!!!!!!!

[justtryingtodoitright]

My Yorkshire's always turn out stodgy!

Help!

I do 200ml milk
140g flour
4 eggs

Smoking oil in muffin case, leave until cooked.

Any tips?

My foolproof recipe

Equal amount of plain flour, whole milk and eggs. I use a half pint glass. Whisk well. Oil 1/3 of the tin. Hot oven.

Muffin tins are too deep I find. This is what I have.

That looks amazing!!

I only have muffin tins- 😬 making them in an hour or so.

100ml milk
100gr plain flour
2 eggs

Maybe you’re not cooking them long enough? It’s tempting to take them out when they’re golden but they can collapse if they’re not properly set yet.

Also give it a stir every few minutes while it’s resting and then a last minute splash of cold water before you put it in the oil.

Agree in equal parts everything whisk up and leave to stand for about 30 minutes before you use batter. You need less oil than you think as well. It is also worth getting a shallower pan for future use.

This is where Mumsnet is glorious.

I'm going to try equal parts- will let you all know how they go!!

I use the BBC Good Food recipe. And a muffin tin.

I always ensure the oil (half a teaspoon each muffin hole thingy) is smoking. Pour in mix to too straight in 220c oven for 20 mins no opening the door.

They turn out HUGE!

Post us a photo @justtryingtodoitright ! Hope they turned out well! But let’s face it, even a shit Yorkshire is delicious

Don't know what the hell I do wrong with these bloody things. Generally a good cook, the rest of my toast is great!
Tempted by Aunt Bessie's for next time ☹️

Too crispy and oily on top- doughy in the middle.

*roast 😬

You may just be putting too much mixture in each tin (and possibly also too much oil, you only need a little).

I'm a mediocre cook but my Yorkshires are good.

Try Jamie Oliver's ministry of food recipe, uses 3 eggs. Hot oven, bit of oil in each muffin tin hole. Works perfectly every time. I do make it early on in roast prep so it sits there resting before use.

Honestly- never fails. Don't open oven door, they take 15 mins exactly.

I did that exact recipe today and they were perfect!

In a muffin tin as well. Tiny bit of lard in the tin. Oven on as high as it goes.

Yorkshire lass here. Beef dripping not oil is a must.

1 cup milk
1 cup flour
2 eggs
Salt and pepper

Make and let stand for 1 hour before required. Quick whisk before they go into smoking hot fat.

Doesn't matter what tray I use, I use the above for both large tins and small individual ones.

Im a rubbish cook but never fail with Nigellas popovers

www.nigella.com/ask/big-yorkshire-puddings-popovers

I do mine in muffin tins.

Makes 12

56g flour, large egg, 150ml milk (all allowed to get to room temperature before pouring batter into tins) each tin base is covered in oil and the batter just covers the base within the oil.

I heat the oil in the oven for around 30 mins. Oven waked up to 250, 5 minutes before putting them in, pour batter then turn down to cook at 220 for 25 minutes.

I turn the oven off after 25 minutes, dish up everything else to keep them hot and let them dry slightly before serving.

They're really high and puffy.

I took about 20 or 30 attempts to get the combination that worked for me. Now it works every time.

I'm Yorkshire but it took me years to get it right. Prepare mixture and fridge it, giving it a last beat before the oven. One Oz of flour to one egg, beat with a wood spoon only, thin with milk to the consistency of double cream. Smoking hot fat in well preheated oven. Any oil in fine once you have got it, but avoid olive oil until you do.

Poor mixture straight into smoking fat from a jug, preferably whilst tins are still on oven shelf. The mixture should start raising immediately round the edges. Close the oven door quick and check in ten minutes adjusting the temperature and or shelf accordingly.

I made Yorkshire pancakes for many years until I tried this which is Brian Turners never fail recipe.

I mix my batter equal parts.
I measure the eggs first and add same quantity flour and milk.
Make sure to rest the batter for an hour.

I even all of the ingredients. Whisk with a fork then let it sit for an hour. Make sure oil is boiling, whisk again for the air bubbles right before pour it in. Make sure oven is up high at 220 I usually do for 25 minutes.

Took me a while to master making them, don't give up! I really recommend making the batter first thing in the morning and keep it in the fridge, it needs to be ice cold. The oil should be smoking hot. As PP said, pour the batter in whilst the pan is on the rack and it should start puffing up immediately. Close the oven door as quick as possible and you should have good yorkies.

Thanks all! I'm going to keep trying 🤣

Baking powder just a tea spoon!

Lots of great advice here. From your photo I'd say, too much fat, too much batter and not long enough cooking time.