Yorkshire pudding consistency

[1984isnow]

I haven't made them for years, as I don't like them so can't remember how it should look. I have used a recipe with 100g plain flour, 3 eggs and 225ml milk.

The mixture looks like it's just milk, very watery consistency. Is this right?

I'm about to put just one in the oven to see how it turns out, I feel like it'll just be warm milk

The consistency should be thin enough to call easily from a spoon but thick enough so the falling better leaves a bit of a trail.

Generations of Yorkshire women on all sides of my family taught me this.

Oh, and a v hot oven

I don't use a recipe simply because the mix is so variable depending on the flour/size of eggs etc

I just make them by eye now and the consistency I'm looking for is that of double cream.

It needs to be pourable but still have a bit of viscosity about it.

I use 125 of flour and 150ml milk with 3 eggs. Sounds like not enough flour and too much milk to me

For 12 puddings
I do 2 eggs,72g flour and 100ml milk.
Perfect every time

as I don't like them

nutter

TheQueef They just don't do much for me..

It has left a very thin coat on a spoon, so maybe it's not that bad. The oil sizzled when I poured the batter in, I've atleast got that bit right.

Do it by volume, simples:

1 cup* of milk
1 cup* of eggs
1 cup* of flour
Salt
Pepper

• or whatever container you've got to hand, The point is for the 3 ingredients to be the same by volume. Eggs can be a little less than the other two if you find it too rich.

Make the mixture a couple of hours in advance.

I beat eggs and flour together first to get it smooth and then add milk + seasoning at the end. Taste the batter on your finger for seasoning - I forgot seasoning once and it was revolting.

V hot oven (at least 200 C) pre-heated. Get the fat hot first in the tin, then 15-20 mins. Don't open the door once they're in. Don't let them blacken at the top, it tastes disgusting.

Never fails. You will need plenty of height above the oven shelf - they go huge!

I do equal flour to milk, add a little more if it's too thick and one egg

Thanks all, they seemed to turn out ok, dp hoovered them up.

I ended up adding a couple more spoons of flour to the mixture which I think would have made it an equal amount to the milk.