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.

Hot pan and fat is right, but if you use an ordinary pressed steel pan, it will be chilled when you pour the batter in, so will be cold when it goes back in the oven.

Oooh are we showing off our Yorkshires?!? These are mine.

PigletJohn makes a good point, a decent tin can make all the difference. The only thing I've asked my mum to leave to me when she dies is my grandmas yorkshire pudding tin. Its friggin ancient but makes the best puds.

I also say Jamie Oliver recipe! Never had a problem with them since using his method after many years of variable results previously.

Ok I have no idea what the pan is made of. Just a non stick muffin tin.

when you take the tin out the oven after ehating the fat keep it on the hob.it has to be hot!not too much oil or lard.not too much in the tin.keep the door shut and no banging.and there is nothing bettr than a yorkshire pud the sie of a roasting tin!

also if you dont master the indiviudal.then get your roasting tray you put your beef joints chicken in for sunday roasts,add sausages and pour in your y.pudding mix.it makes a fantastic tea.

bloody thing jsut muddled my last sentence up.

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)

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.

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

Following as I clearly need help

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

😂😂 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

Always plain flour in Yorkshire puds.

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!

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.

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

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

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.

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).

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.

I’ve been using olive oil. Another mistake.

Are individual Yorkies a modern thing?

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

@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