How to get MASSIVE Yorkshire puds?

[xyz111]

Went out for a roast dinner today and the yorkshires were massive!! How do you get them like that? I want to do them for Xmas.

How big do you want? Is it width or height you're after? The basic foolproof recipe is 3 glasses in a line, however many eggs in the first, flour the second then milk the third all to the same level. Fat in the tins at about 230/240 for 10 minutes before the batter hour in and amazing results every time! I am born and bred in Yorkshire

I use cornflour as I’m coeliac but they are amazing, I use Becky excell’s recipe and it works every time, just don’t make the batter too early otherwise it doesn’t rise as well. Hit oven and keep the door closed for 20 mins

Definitely this recipe. Never fails.

Great recipe. And heat the tin in the oven before you start.

Make sure you use a decent amount of fat too. And it must be roasting hot and sizzle when you pour the batter in. That's the difference when I make mine.

Like a pp said, Becky Excel's GF recipe is great.

I use Nigella's Chinese Yorkshire pudding recipe in 'How to Eat'.

Going to try this!

DM makes hers in a cast iron frying pan. But you’d need a lot of space for lots of those…if it’s width you’re after?

Use either skimmed milk of a mix of milk and water for the best rise. Mixture is best if chilled before being pored into hot fat.

That feels like a HUGE amount of egg?! If I used reglar drinking glasses, I could easily see 5 or more eggs, and relatively low amounts of milk and flour? Interesting. I thought my recipe with 3 eggs to 115g of flour was quite high!

To get it properly big you have to have proper hot oven and super hot fat. People are terrified of heat but if it' snot hot enough, they won't rise enough or get big.

@OhBling I don't think they mean you need to fill the glasses, only that you'd use the same volume of milk and flour as the volume of however many eggs you use which would depend on how much batter you need. Personally I'd just break the eggs into a measuring jug and then use that same jug to measure the flour and milk to save dirtying three glasses

I saw Jamie Oliver last night (on TV, not in person) and he used EIGHT eggs for 300gms of flour. Was a stonking pud though.

I have a friend who makes massively tall Yorkshire puds from cold oil 😲

I’ve witnessed it many times and still can’t believe it. He beats the mix really hard and almost puts air in like a cake. Bonkers but true.

Extremely hot fat when the batter hits it.

Ideally take the jug of batter to the oven, slide the shelf forward and quickly pour the batter in, close door immediately.

I use delias recipe. 75g flour, 75ml milk, 55ml water, 1 egg.

I think it’s down to hot fat more than recipe. preheat in the oven, If you can put the tray on the hob so it’s smoking hot, do that.
for a big one I use my oven proof frying pan

But basically, say you're going with 150 ml of flour, eggs and milk. 150ml of eggs is a lot of eggs surely? Or am I naive on how much space one egg takes up!?

Mind Blown!

I bought a extra large muffin pan from Morrisons ( 6 muffin) —and that’s great for big yorkies

James Martin recipe.

I use cold pressed rapeseed oil instead of animal fat in the tin though by the way, and only leave the batter to rest for half an hour to an hour, and the results are still really good. Madeira or marsala makes lush turkey gravy.

https://www.jamesmartinchef.co.uk/recipes/yorkshire-puddings-gravy/

@OhBling Google says about 50ml per large egg so it's probably not as many eggs as you'd think.

I'm planning to make toad in the hole tonight so this thread has come at the perfect time! Unless toad in the hole is a completely different Yorkshire pudding ball game 🤯

I am quite famous for yorkshire puddings, but am considering adding an additional egg to my recipe after this thread.....

Equal weights of plain flour, egg and milk. Rest half an hour
use a deep muffin tin with decent amount of oil abd fill pretty high
very hot oven
When you think they are cooked leave them in another 5 mins as if you take them out too early they collapse

here are some of mine taken on different days (photos were taken to whet DHs appetite 😝)

I use Gary Rhodes' recipe

225 g (8 oz) plain flour
pinch of salt
3 eggs
1 egg white
300 ml milk

You want a large Yorkshire pudding tray. Not a muffin tray. The indents in mine are about 10cm or so across. Makes massive puds

I'd be a bit wary doing them for Christmas day - if your oven is fuller than normal, it will struggle to get up to temp. You will need to think carefully about getting it hot enough in time, and whether you will be able to keep the door closed for the full time (i.e. not popping other stuff in/out).