Yorkshire Pudding help required

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After years of being able to make the above with no problem, the last few have been more of a Yorkshire Biscuit. I don’t think I’m doing anything different to before, we don’t have a new oven and I use the same Delia recipe I’ve always used.

Please could you share your top YP tips. Family being very polite about Biscuit but I know they miss a proper Pudding. Thank you!

I use the bbc good food recipe, works well and they are big Yorkshires so you family will be pleased that they're no longer being served shitty Yorkshire biscuits

😂 Shitty Yorkshire Biscuits just about sums them up! I will check the recipe out, thank you curtainpole12

I agree with the BBC recipe. My tips are get the fat as hot as hell and leave the mixture to get to room temp before you use it. I make the mixture a few hours before I need to use it.
www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings%3famp

I also recommend the BBC good food recipe

If you’ve made them ok before, and haven’t changed anything, then maybe something has gone wrong with your oven? Maybe get an oven thermometer and check the temperature is as high as you think it is?

My method always work, usual oven at full temperature and trays in for a good 10 mins. 1 egg per heaped tablespoon flour and add milk to required consistency about double cream. In the fridge to rest and usually add more milk to thin down as needed.

The bbcgoodfood recipe is failsafe!

175g flour
175ml milk
110ml water
2 eggs
Salt and pepper
Dash of balsamic vinegar to make them puffy

Another vote for the bbc Yorkshire’s recipe. Here’s how mine turned out

Photo...

Doh! Thought photo had failed on first post. Anyway, they freeze well too.

Yeah could be your oven isn't getting hot enough anymore. Is the oil sizzling when you pour the mix in?

Delias recipe doesn't have enough eggs in. James Martins recipe always works. And the fat has to be super hot and don't open the oven part way through cooking.

Yes, I wonder if everything is hot enough? Is there a lot of sizzle when you pour the batter in. The oil and pan should be really hot.

Get the oil/fat smoking hot before you pour the batter in.
Not wishing to teach you to suck eggs, but you've not been using self raising by mistake have you?

Thank you all, I will practise at the weekend. 😘

Have you used self raising flour by mistake? Bizarrely that seems to make the difference - plain flour all the way

If they’ve turned into biscuit, they sound overcooked. I agree with a PP who suggested checking your oven isn’t overheating. What happens when you make other things like cake? Is your oven doing that okay?

If you decant your flour into jars perhaps someone got them mixed up...

check your oven - it might not be getting to its hottest temp

Three key things when making Yorkshire Puddings:
Eggs (4 to 140g plain flour)
Milk/water mix - makes them lighter
Very hot fat - smoking hot

The equal volumes recipe: use a measuring jug. Measure equal volumes eggs, flour and milk plus a pinch of salt. In effect an egg is around 50 ml so for 3 eggs mix 150 ml each flour and milk plus a little salt. This always works (provided the usual; very hot oven, no peeking).This makes 12 individual puddings.

Thank you all for your hints, made one tonight and it was better but.....half biscuit, half pudding; in my haste not to let too much heat out of the oven, I didn’t notice the pan was hooked on one of the rungs and was at a slight angle 🤪. Still, I definitely will be using the recipe from the BBC Good Food Guide again.

I usually do -
2 same size glasses/jugs (something see through!)
Put 4 eggs in one of the containers and then in the other one, measure the plain flour so it's the same level as the eggs. Put the flour in the whatever you're mixing in and then measure the milk, again so it's level with the eggs. Pour milk and eggs in to the mixing bowl/jug with the flour, sprinkle of salt and pepper and put in the fridge. Put your fat in the oven until you can smell it burning, leave the oven on full until the top of the yorkshires have browned and then turn it down low for the rest to brown up.