Yorkshire pudding fail.

[tobee]

So I did Yorkshire Puddings with my roast beef on Sunday. I used my Jamie Oliver recipe which has always given great results. I followed the recipe to the letter. They didn't rise.

The only thing was my flour turned out to have gone out of date November 19 (yikes) but we are shielding so couldn't get fresh supply.

Am I right in thinking that the past it flour would have scuppered the Yorkshires?

I'm not convinced about out of date flour being the main issue. I also use the Jamie Oliver recipe and find it works well every time except that I've massively cut back on how much oil I had. He's way too generous in my opinion. But 10 minutes isn't enough. Mine go in for at least 14 and I do notice that the really big size only happens after at least half way?

Im making some tonight actually. Might see at what point the proper rise actually happens.

Thanks all! I'll have fun eating the experiments anyway.

I use silicone muffin trays atm which probably wouldn't work on the hob so well!

(Maybe I need a new tray)

Quick other question:- do people use deep muffin style trays or shallow ones?

Deep muffin tray and you need a metal one to get the fat up temperature - via oven or hob.

For toad in the hole I use a deep metal
baking tin.

Tbh I'm flabbergasted you got results previously from a silicone tray!

Do you tip the batter into the red hot oil or tip it out then add batter?

I can't remember if I used the silicone ones before!

I just ordered a deepish muffin tin from Amazon!

I tip the batter in the hot oil

I use muffin trays and loaf tin sometimes.

I cook a it cooler at 200 for longer, 20 mins

Never made them so ignore this if you like but do you use self raising flour? If so it definitely has to be in date. If plain flour then being out of date shouldn't affect the rising but could affect the taste.

Was it definitely plain flour? Bizarrely SR Yorkshire Puddings don't rise

Yes definitely plain flour.

I used Nigellas Yorkshire pudding recipe and it's never failed. I always thought it was the eggs that got the rise. Her recipe makes the pudding rise hugely and it's so simple.

Brian Turner’s recipe is THE best recipe for Yorkshire puddings. It is done by volume rather than weight with a splash of malt vinegar. Works every time.

I would think fresh ingredients will give a better result as well though.