Yorkshire Puddings

[OrsolaRosso]

I have been following the BBC Good Food recipe for Yorkshire Puddings very faithfully, but they always come out too brown, and very weirdly shaped. Any ideas as to what I may be doing wrong?
Thanks 😊

I don't think you can control the magic? Just let them grow as they want (otherwise just buy Aunt Bessie's).
Your oven should be really hot and the oil hot as well but perhaps your timing is off re the too brown issue.

Weird shapes are perfectly normal for Yorkshire puddings!

I always use St. Delia’s recipe:

https://delia-smith-recipes.blogspot.com/2012/06/traditional-yorkshire-pudding.html

Rather than use a large tin, I use a 12-hole muffin tin, and I generally use veg/sunflower oil in each ‘cup’ (if I haven’t got any beef dripping).

I always think that they should be that perfect shape where you get a well in the middle for gravy!
The recipe says 20-25 mins and I do 20, perhaps I should reduce that further.

I usually heat the oven to really high and put the baking tray thing in with oil in each space until it's frazzling. And then once it's really hot, I quickly pour the batter in, almost crouching in front of the oven so I'm really quick so the heat doesn't escape. And then they take maybe 10 mins maximum? I use fizzy water in the batter occasionally too.

Why has my post been deleted?! Are we not allowed to talk about Delia and her Yorkshires now?!

No idea why it was deleted, but glad to see it’s been reinstated - thank you MNHQ!

My mum made amazing Yorkshires - she said if the smoke alarm goes off when you put the batter in the tin then it's hot enough...

Mary Berry recipe never fails.

Very proud of mine . Jamie Oliver recipe , whole milk and a dash of single cream .

I whisper to them that they're yorkies not pancakes before I put in the oven, otherwise hows the batter supposed to know?
Actually I put a pinch of baking powder in the mix. Hot groundnut oil and check after 20 mins, keep the oven door shut until then.

I'm making them for the first time tomorrow
I'm 66 🤣

I use cornflour to make them gluten free and they are better than the gluten version. A rare example!

Ooh do you have a recipe please?

I’m GF too and use cornflour. They are a complete revelation! I use the Becky Excell recipe for mine.

same here.

Shape... Hot enough oil so it starts cooking as it hits the oil and pour into the center of the pudding. If you pour into the edge it will stick where it is cooled by the batter and come up wonky.

Browness... Turn the oven down 20-30 degrees. While you want the tray hot at the pouring stage it is too hot to cook through before the centre cooks. I heat the tray for 20min at 220C, pour the batter and return to the oven. Once in I knock the temperature back to 180C for 20 -25mins.

Edited for poor typing

Never open the oven door to check on them! It's so tempting every time... Mine are always a funny shape and weirdly huge but they taste lovely

@Unescorted thank you, I will have to try this next time!

@BIWI thank you, I did wonder why your post was deleted!

I am surprised at this recipe, it has a lot less eggs than the BBC Good Food one, which calls for 4 eggs to 140g of flour!

St Delia? 😂

Well of course she is!

Turn your oven down