Teach me to make Yorkshire pudding

[drspouse]

I've tried before (at least, toad in the hole) and it just came out soggy.
I have muffin tins and a roasting tin but I can get a proper tin.

[GrannyHaddock]

HRTFT, but in case nobody's mentioned it, if you are making individual puddings don't overfill the cups. About a third full is ok and they'll rise well. And yes to the equal volumes of eggs, flour and milk, perfect every time. To save time and washing up a jug, an egg is about 50 ml so you can work out the amounts from that.

[drspouse]

I chickened out for the moment and got some frozen ones...

[ChardonnaysDistantCousin]

I did it!

Smoked out the kitchen, had to open the doors to avoid the smoke alarm going off, but fuck was it ever worth it.

Used the proportions above, sunflower oil and a hot oven and it's absolutely great.

Thank you all!

[PrincessHoneysuckle]

For 12 puddings.

2 eggs
100ml milk
70g flour.

Perfect every time

[sashh]

Are individual Yorkies a modern thing?

Yes. At least for people to make at home. As a child we had the traditional YP with gravy before the roast, you only saw small ones in pubs.

I’ve been using olive oil. Another mistake.

NNNNNNNNNNNnnnnoooooooooooooooooooooo

It won't get hot enough and spoils the oil too. Keep the olive oil for salad. If you don't want to use animal fat then sunflower oil will get hot enough.

[ChardonnaysDistantCousin]

Thanks, will do.

[pigdogridesagain]

Absolutely boiling hot oil/fat, equal measures of eggs, milk and flour. Into a hot oven for 20 minutes. Never fails.

[InOtterNews]

@ChardonnaysDistantCousin they oil and oven temperature are key to good a good Yorkshire. Try my method above - it's never failed me. Oven is usually on around 200-220c.

Increase the amounts of eggs if you want more Yorkshire batter. I use 1 egg for (one) big Yorkshire for 2 people. 2 eggs for four people etc. Use a muffin tin of you want individual puds

[Oopsinamechangedagain2020]

There's a member recipe on BBC good food. Instead of just milk it's half milk and half water. Which I think makes all the difference! You will need to double or even quadruple the recipe as it only serves 2.

www.bbcgoodfood.com/recipes/1733634/foolproof-yorkshire-puddings

[YetAnotherSpartacus]

Are individual Yorkies a modern thing?

[ChardonnaysDistantCousin]

I’ve been using olive oil. Another mistake.

[InOtterNews]

My failsafe recipe is:

Mix equal quantities of eggs, plain flour, milk. I use the eggs as my measure (no weighing just by eye on the measuring jug). Salt & pepper to season. Leave to rest for 30 minutes.

Heat pan with oil on high temperature in oven until oil begins to smoke. Pour batter and bung in the oven for 15 minutes (guessing here as I don't really time things). Do NOT open the oven door whilst they're cooking.

The oil you use is important - you need something with a high heat temperature - so never use olive oil etc. Sunflower, rapeseed, goose/duck fat are all excellent. If cooking a roast use the leftover oil in the pan from that for extra flavour.

[Vinotinto78]

An old colleague once told me about her mother who wouldn’t allow any female who was menstruating to mix the puds as this was the obvious reason for them failing to rise. Completely batshit. This was in Yorkshire, too. Gratuitous pic of my puds (when I wasn’t on my period).

[ChardonnaysDistantCousin]

After reading all the posts I think what I have been doing wrong is not getting the oven temperature high enough.

I’m even prepared to clean it, because it seems to smoke at the high temp needed.

[sashh]

My toad in the hole the sausages go into the pan with the fat for 15 mins, then add the YP batter.

[isthismylifenow]

Mine have been really hit and miss lately and I don't know why as I haven't change the quantities. I am wondering now if the weather has something to do with it. I am not in UK and during winter they seem to flop more than the summer. I know that sounds odd but it seem to be the case.

Can I sidetrack a little to ask about toad in the hole?. Do you precook the sausages? All the way, halfway or what is best?

Then do you put the sausages in the tin together with the batter to finish off cooking them? If so, do the sausages go in first with batter over or the batter then the sausages?

I am nearly giving up on this dish as either the sausages are burnt as the oven is so high for the yorkshire, and then the batter doesn't cook underneath the sausages so you get the eggy floppy yorkshire stuck to the sausages.

No-one here even knows that toad in the hole is so I need advise from the experts. Please. I have even taken porkers out the freezer so hopefully tonight I can produce a beauty

[sashh]

Sod that. Packet mix-perfect every time!

You mean a really expensive bag of flour?

My recipe

Oven as hot as possible, if you have roasted meat then take it our to rest and whack the oven up.

Put in the tin(s) with dripping or lard and leave for 15 mins to heat, the fat should be smoking.

half pint of milk
1 egg (if you can get a duck egg even better)
whisk and add flour until you have a the consistency of double cream.

Rest, some people say outside on the doorstep but I just leave it on the side.

Switch on the hob, put the tin on the hob while you put the batter in and also close the oven door.

put in the oven for 15 - 20 mins. In the top of the oven.

[BlingLoving]

I think the secret is high ratio of eggs to flour and milk and the very hot oven with fat that's already piping hot.

I'm the only one in DH and my extended family who can make them an I can't understand it. We do them on random days now because they're so easy and DD is a bit fussy but loves a yorkshire pudding!

[adviceneededon]

Always plain flour in Yorkshire puds.

[slipperywhensparticus]

😂😂 sadly no mine look like sleeping ducks dicks or noses never look right really they do taste nice though the kids love them I'm thinking it's because of the flour I use as I'm gluten free I just buy self raising (£1.50 bag its expensive) so I might use plain flour instead

[ChardonnaysDistantCousin]

Did you steal my photo, slippery?
Because that’s what mine look like. Trying the suggestions on here tomorrow.

[slipperywhensparticus]

Following as I clearly need help

[drspouse]

We have an induction hob so I can't keep it warm on there.

[YetAnotherSpartacus]

Here is the science of making a good Yorkie.

www.seriouseats.com/2015/12/food-lab-yorkshire-pudding-popover-best-method-science.html

I use this as my guide.

[siblingrevelryagain]

I always do 4/4/2 as it’s easy to remember; 400g milk, 4 eggs and 200ml milk. Just whisk together until smooth and leave to rest (in fridge or out, 10 mins or 1 hour- doesn’t seem to matter to end result)

Hotter than the sun fat, pour straight in and get tin in oven immediately, reduce temp and set timer. And never open the oven door whilst they’re cooking. Huge pillows every time (and I sometimes do one. If one in an enamel tray, or individuals in muffin tin)