Christmas Yorkies!

[bananaskin123]

I know its rather early but just found out I'll be cooking on Christmas day. First time for six years. Out of practice as there are only two of us at home and for the big day there will be 11. Thinking of beef and maybe chicken also. Just had a trial run to see if I could still make Yorkies. Followed Mary Berry's recipe for 4 oz plain flour, two eggs and half a pint of milk. Cooked at 200 fan for 20 minutes. They've come out quite "varied" in that they have all risen, not massively, but not flat and the mixture seems a bit doughy. DH has just pinched one and says they're fine but I don't agree. I'm freeezing this lot and we'll eat them sometime in the next couple of weeks. Just wondering if anyone has a foolproof recipe that will give a rise but not be soggy in the middle if that makes sense. I know if all else fails I can buy them ready made but I really would like to try and succeed myself if poss.

Yorkies are dogs. You are looking for information about Yorkshire Puddings i think? (and the best ones are in one big tin and are stodgy in the middle and risen and fluffy and crispy around the edges.

Did you put them in a hot tin? You’re supposed to put the fat in a tin in a hot oven and then add the mix when the fats really hot.

Having said that I find yorkies can be hit and miss. I usually buy frozen for Xmas because there’s too much other stuff to do. In fact I also buy frozen pigs and blankets and parsnips too.

The problem I always have with yorkshires at Christmas, is getting everything in the oven. Once they are in you can't open the oven again until they are cooked (about 25 mins) or they will sink.

I must be honest the rest of the year i make them but at Xmas I throw some aunt Bessie's in, they literally take about 4 mins.

Chip. Shoulder.

Op get aunt Bessie's.

Look up Jamie Oliver’s ones on YouTube - they’re fab

I cook most stuff but Christmas day frozen Yorkshire's rule.

I always follow Gary Rhodes' recipe

https://app.ckbk.com/recipe/brit51003c06s001ss001r005/yorkshire-pudding

What a muppet you are

I pop them in the oven at the end when the meat is resting and I know I won't need to open the over for half an hour

100g plain flour
2 eggs
50ml water 150ml milk (consistency should be runny but not too wet)
Pinch salt&pepper
Yorkshire tin sprayed liberally with oil and in hot oven for at least 5 mins
Add in batter, cooks in around 20mins
Just done our roast and whilst meat is being carved gravy made is when mine go in

Aunt Bessie's. Xmas day is really difficult to get Yorkshires right, probably because everyone is cooking at the same time!

Husband swears by Jamie's too as pp - the one where there's a splash of water. We do them in beef dripping as well which makes them extra yummy

Ive never mastered the art of Yorkshire pudding making. I buy from the chill counter in tesco and they’re really nice. They’re in the same aisle as fresh meat. M&S also have really nice ones in the chill cabinet and surprisingly are no more expensive than tesco

DH make fantastic yorkshires, but he uses more eggs to get the rise, also unless your oven has a really good seal, the yorkshires won’t rise, we discovered this when we moved! The cooking oil needs to be hot when you pour in the rested batter.

4oz of flour and only 2eggs! 😳 nah never gonna work! Always use more eggs than you think and the most important part in getting air into the mixture! I do at least 5mins with my electric whisk, and it’s all lies about letting the mix stand as long as you have enough air in it it’ll be grand!

Brian Turner (used to be on Ready Steady Cook) whipped up batches of Yorkshire Puddings most weeks He added a splash of malt vinegar . He said he didn't know why but it was his Mothers recipe and he didn't dare argue.

I mix mine in the Ninja blender then rest it , Use the flatter wider pans not bun tins .

But on Christmas Day you need a double oven really to keep the roast potatoes going .

Theres a million things going in and out of the oven at that point surely,, cauliflower cheese, stuffing slabs, stuffing balls, pigs in blankets, the list is endless.

This. It's all about the standing time.

Equal volume of eggs, milk , plain flour. 2 eggs does a dozen. Nice hot oven.

Perfect and huge every time. @ as long as DH doesn't open the oven door halfway through cooking

And I've never let the mixture stand. Honestly, I've used this recipe once a week for about 20 years. Never had a bad batch

Nigella

James Martin is a good recipe. Don't over whisk, make sure your fat is smoking.

Patronising much?

https://www.bbcgoodfood.com/recipes/best-yorkshire-puddings

This one works well I find , two of the four pan Yorkshire Pudding tins . I use sunflower oil

I use Jamie Oliver's recipe and they are always a success. I make them in advance and freeze them.

Home made are so much nicer than frozen ready made ones