Why are my Yorkshire puddings shit?

[WhatIsTheCharge]

As the title says.

When my mum makes Yorkshire puddings, they puff up just right, crispy and brown on the outside, fluffy on the inside. Just perfect yorkies.

I use the exact same recipe - I weigh everything with digital scales every time. Use the same type of fat in the tin, cook at the same temperature, never open the oven door once they are in…..and mine are just shit. They either don’t puff up at all or they puff up the wrong way and come out like cupcakes 🤨
What am I doing wrong?!

It's all about the fat being hot enough. But I've never put batter in the fridge- surely that cools down the fat? It's crucial to get the batter into the hot fat and back into the oven really quickly - if you are taking your time pouring out the batter carefully you'll be letting the fat cool while you prevaricate.

As a previous poster said - it is in the small details.

How long you beat the batter for. Not too long as you develop the gluten too much. Just to the point it comes together and isn't too lumpy. If the gluten is over developed they come out like bread.

I don't rest the batter as gluten develops over time without further mixing, some people do because they use less egg & the gluten replicates the egg's stickiness. Just don't do both.

Type of flour - use plain or cake flour not bread flour unless you are using a low egg batter.

Where you pour the batter in the tin - if you pour to the side they come up wonky

Pour the batter in one go if you can to avoid a double pour after the first skin has set. Or if you do go in for a batter top up carefully pour in the very centre of the previous pour. You should be able to see a slightly darker area around the outside where the batter has started to cook in the hot tin. Avoid pouring new batter on top of that - it creates a flat layer that holds down the pudding.

Temperature - hot to heat the tin (not smoking because that tastes burnt) and reduced once the puddings go in the oven.

What type of tin are you using? The fat should be sizzling so when you put the batter in it sizzles around it. Also mine always cook better on the top shelf even though it's a fan oven

1. oil not hot enough
2. don’t keep batter in the fridge

I'm coeliac so make gluten free Yorkshires - I use Becky Excell's recipe and its never gone wrong - it uses corn flour and you don't have to make it in advance in fact I make it while am heating the oil - oven on 200 (fan) and 20 mins do not open the door they puff up beautifully they taste amazing you would not know they are gluten free.

I think it’s your cooking time that the issue, I used to have the same problem with my Yorkshires. They needed longer in the oven, I now use James Martins recipe for Yorkshire Puddings and they are perfect every time

I always let the batter stand at room temperature for about 30/40 mins. I also use beef dripping and make sure it’s nice and hot, so it sizzles when you pour the batter in 👌🏻 They turn out HUGE.

I don’t weigh ingredients, use two eggs, whisk well, hot fat, high temperature- turn out fine.

The oil/lard must be smoking hot ehen you take the tin out of the oven, and you should have the tin on a heated hob while pouring the batter in so that it sizzles as you pour. Then immediately into the oven. Half oil and half lard is my favourite fat combo for Yorkshires!

140g plain flour, 200ml whole milk and 4 large eggs. Whisk it let it stand on side while oven heats to 230 (but seal has perished so probably not actually that high) then when oil is sizzling hot the tray goes in for 20mins and I don’t touch it. This recipe never fails, I think it’s a bbc good food one.

Yes I've never used a recipe as such.

OP I do think the key is an extra egg. I use 2 eggs for every 4 heaped table spoons of flower. And I wouldn't put the mixture in the fridge first as then it's cooler before going in the oven leave at room temperature unless your making it a day or 2 early. Then also leave it out for an hour or so before cooking.

DH made a fair point that I hadn’t even considered…..
We living in the bowl of a mountainous valley. We are at approx 6000ft above sea level. Whereas my mum lives in the east of England at about 60ft above sea level. According to Google, altitude can hugely affect the rise of baked things 🫠🤷🏻‍♀️🤷🏻‍♀️🤷🏻‍♀️

I feel some baking experiments in my future 😂

Seco. There’s a

Are you using a tin with deep sides?

Oil needs to be practically smoking!

Don't fridge your batter.
I use a scaled down version of James Martin's recipe
2 eggs
200ml milk
130g plain flour
Sunflower oil in silicone moulds

Oh, there’s your issue.

Altitude makes a massive difference. I used to live at 6,000ft too (you’re not in Colorado are you?)

So, with altitude in mind, what you need to do is support the structure of your pudding.

A couple of extra tablespoons of flour, extra whisking to further develop the gluten in the flour.

See how you get on.

At high altitudes it's more difficult to get things to a high temperature so that's probably a major factor.

FWIW, I actually prefer pancake-y yorkshires - I've never liked the crispy puffed up ones.

I got told to add a splash of cold water to the mix just before it goes in the tins to lighten the mix and help it puff. Always works for me

Things I use - Hand blender, decent (enough for 12 puds) metal non-stick tin, plain flour, milk, 4 eggs, mixing jug, goose fat, pastry brush, fan assisted oven.

Tip 300mls of milk (cows, semi-skimmed) into your mixing jug, add 4 eggs and blend for 30 seconds. This should turn the liquid a light yellow colour. Next add at least 4 big heaped tablespoons of plain flour into the mixture and then blend again. Now this is the tricky (at least to explain) part.....the liquid needs to be at the consistency of a runny milkshake not too runny (like milk, but not too thick either)....after the 1st 4 tablespoons of flour add 1 more tablespoon (repeat as required) and then blend until you're happy with the consistency. When you're happy put this to one side (but not in the fridge).

Now heat your oven. I get mine to 220 deg C. While the oven is heating tip a small amount of melted goose fat into the non stick tin. Dip the brush into this and spread generously to every pudding tin. Once you have done this, put the newly oiled tin into the oven. Leave this in for at least 15 mins.

If your oven shelves slide out, open the oven and slide the shelf out with the tin on. Pour the mixture so it 3/4 fills each hole, at this point the mixture should be sizzling when you pour it in to the tin. If not, the tin isn't hot enough. You need to do this as quick as you can. Once all pud holes are 3/4 full, gently slide the shelf back in the oven, close the door, and leave it well alone. This can only work if you can see into your oven. After 15-20 mins check the puds, they should have started to rise by now. Once they are at the required golden brown colour, take them out and enjoy! This generally takes 25 or so mins at 220 deg.

If you're doing a big tin (for TITH) partially cook the sausages before you put them in the mixture, but repeat the above using a big tin instead of a tin with 12 puddings.

As a rule, for a Sunday roast I always cook the puds last due to the required temp of the oven. I find the time required for allowing your meat to settle, finishing the veg, doing the gravy and dishing up is more than enough to cook your Yorkies.......good luck.

I also recommend a good bottle of red (Yellow Tail Malbec, for example) helps you to cook a Sunday lunch, but this has taken years of practice!!!!

No, but similar landscape/environment!

I’ll adjust next week and see what occurs 👀

I don't put my batter in the fridge or always leave it to stand. I do add a little cold water just before pouring into the tin though. They mostly turn out perfect every time, although DC do love it when they (rarely) fail and come out with a doughy centre, I have no idea what causes this though!

I gave up and was introduced to a lady called Aunt Bessie. Perfect every time.

^^
This, an extra egg makes an amazing difference & yes you should use plain flour as an poster has mentioned, but SR works for me as well, so I use that if I've no plain in the cupboard

Plain flour.
I use a tablespoon of flour to every egg and enough milk to make a thin batter.
Hot oven with metal tin and beef dripping ( it has a much higher smoking/burn temperature)
The batter should bubble when it hits the fat.
If the batter is too thick it won’t rise. If you don’t have enough eggs it will be rubbery and if you use self rising flour they will look like cupcakes.
Batter should be at room temp and ideally made an hour or two before cooking so it can rest.
I’m a Yorkshire woman and I suspect we are born to make them. I’ve tried all different types of fat and oil and go back to beef dripping, when I can get it because it does give the best results. I also never, ever serve them with anything but beef.