Right..who is the master of yorkshire puds? Help needed!

[schneebly]

Mine are always shit - what recipe/method do you use?

anyone? Are you all as rubbish as me?

aunt bessie !

DH is master - will check with him and come back to you asap!

lol madamy

thank you pink teddy!

schneebly you need 3oz plain flour, 1 egg and 9fl oz of milk (or half milk half water)

put flour in the bowl, make well and gradually stir in the egg and milk

heat up the oil in the tin for about 10 mins at 200 then pour in the mix, put in oven for about 25 mins or until gorgeously brown

dont shy off the oil tho

my mum swears by fizzy water to make them rise

ooh thank you - will try!

Schneebly,my seven year old son makes the yorkshires every week with this recipe and they always come out perfect.

You need a half cup measure of plain flour, three quarters of a cup of milk (using the half cup measure), two large eggs and some salt and pepper.

Put the flour in a bowl. Add the eggs. Then add the milk and salt and pepper. Mix it up with a whisk (electric or normal).

Put some sunflower oil (don't use olive if you can help it - it doesn't get hot enough) in your tin and put it in a 220 degree oven -let it get smoking hot. Then pour in your batter. They take 20-25 minutes.

This works - I promise.

Good luck!

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oil must be really hot - that is key!

ooh thanks everyone!

my dp does great puds his trick is equal amounts of everything with splash of vinegar

his are always very well risen

It's the hot oil that does it- put them in the oven after the roast is out, turn the oven as high as it will go and they should only take 10-12 minutes. Don't open the door till then and then have everything ready to serve. If I make them enormous by using a muffin tin then they do take longer. 1 egg is all that's needed.

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sorry for delay - DH disappeared on a work call! Looks like you've got all you need anyhow!

Listen to Doodletooyou. Double the number of eggs. Learnt that from Nigella, who learnt that from someone else (Elizabeth David?) Never goes wrong. Also ensure that your fat/oil is smoking hot before you add the batter and don't open the oven door while cooking. Oh, and only ever use plain flour.

I use 3 eggs to make 12 and I make them in muffin size tins. They come out huge, have just made some today and they were lovely. The secret is the hot oil (the mixture should sizzle when you pour it in) and the eggs, it's the egg that makes them rise.

I don't measure mine I just put plain sifted flour in a bowl and make a well in the middle, 3 eggs stir and gradually incorporate the flour into it then add milk until the consistency is right. Similar to single cream. I put the oil in the tin about a fifth of the way up and into the oven for about 20 mins. Pour mixture in and leave for 20-30 mins depending on how you like them. Oven temp is usually about 200 in a fan assisted oven.

Thanks everyone - I took bits from each recipe/method and ended up using equal amounts of flour and milk, 2 eggs, salt, pepper and a splash of vinegar and they turned out brilliant! I rested the mix for about an hour and I made sure the oil was v.hot Did them in bug muffin tin too - they were huuuuge I should have taken pictures.