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.

I think k mine is the same as op

100 plain flour

100 milk

2 eggs

i use Brittania dripping (or lard) in the tin till it's scorchio

ill see if I have a pic

Your pedantry doesn't hold water.

Yorkies are chocolate bars. You are talking about Yorkshire Terriers.

See, I can out twat you easily

Some recipes are milk , some are milk/water . Does it make a difference if you use whole/skimmed/semi skimmed ? If you use a lower fat one would you omit water and just use milk ?
Though JO says the steam helps them rise so maybe the water wiill help create steam?

And if they stand , the gluten changes in the mixture . I used to use Delia's recipe , then the Brian Turner one but now use the BBC Good Food .

I sometimes make a quick batch if them for DS , he is the Yorkshire Pudding fan here .
If they're just a random batch they just about climb out if the oven . If it's a special occasion they sit like stubborn little pancakes .

I do 70g plain flour to 2 eggs - not enough eggs is your problem. A mix of milk and water and standing time.

Dh swears by HFW’s recipe, we have it in his Meat book but I think this one online is the same. Dh uses a muffin tin and some dripping/lard usually, not olive oil, they come out as perfection in every bite. We have them most weeks with our roast dinner!
We have a double oven range thing so they go in when the meat comes out on Christmas Day.
https://amp.theguardian.com/lifeandstyle/2001/dec/09/foodanddrink.recipes2

The issue with YO is cooking them on Xmas day is difficult with the supply of electricity - the oven never gets as hot as everyone has their ovens turned in.

cook them and freeze

i use lard as like the YP to have substance and not be thin and crisp - but be thick and a bit crispy

use one less egg. I like mary berry recipe as the extra egg gives that substance/ thickness which you’re not wanting - so ditch one egg and see what happens