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?!

My Dad used to make them exactly the same way. About 4oz plain flour, 1 egg and enough milk for the consistency of single cream (about half a pint). His Yorkshire puds were legendary, the proper shape (no elephant man here either) and tasted divine. I remember them once rising so high they hit the roof of the oven

We used to have them for pudding sometimes - plain with syrup and ice cream, or cooked with plums or rhubarb.

Four eggs would just be too eggy for me.

I would imagine so, yes. It was originally called dripping pudding, was served as a starter, and was as always the invention of frugal cooks.

😱😱😱😱😱

GREAT SUCCESS!!!!

Never measured anything. Couple of handfuls of plain flour, couple of big eggs, enough milk to make a stick to the back of the spoon batter and a bit of salt. Blisteringly hot oil and a close eye in the hot oven.
Make one big one, not individuals. It’s ready when the sides are high and brown and the bottom still a bit stodgy,

I love a proper sized Yorkshire pudding.

Well done @WhatIsTheCharge

Those are some serious Altitude Yorkies!

Right?!!

I added an extra egg, and left the mixture on the side instead of in the fridge!

And Voila!!!!!!!!

You added more structure by letting your batter develop and the extra protein in the egg - you cracked it!!! (Pardon the egg joke)

I make 4 in a Yorkshire pudding tin with a 1-egg recipe (taking approx 3tbsp flour). They do not seem to like a fan oven, non-fan but hot will give the best result. Still, in this way, 2 usually come out better than the others and they're 'ok'.

I then made a 3-egg toad in the hole version with an online recipe, which was in an oval pyrex dish (was dubious beforehand as thought tins were the thing). Best I have ever managed, the sides came well up over the top edge, the bottom was not thin but cooked well. I definitely think it's the egg-milk ratio, and more than 1 egg was what made it work.

Nice!

Good luck cleaning that pan, though…..

I’m moving house in less than a month…..that pan can go fuck itself 🫠😂😂😂

No advice but mine are always awful too. I now have an annual attempt to get them right.
I had to move out of Yorkshire due to the shame.

Don’t clean a Yorkshire pudding pan!! Just wipe it down!

Your oils not hot enough and your batter isn’t cold enough.

This is a Yorkshire pudding thread