Yorkshire Puddings - I need someone to help me who makes them brilliantly.

[AbbaFan]

I can just never get these right, and I am a good cook - honest!

Can someone who makes these well help me, with ingredient amounts and tips etc

hot hot hot oil - almost smoking

and don't open the oven whilst it is cooking

i use a nigella recipe

will try to find it

here it is

ingrediant amounts i cant help with as i just put things in a jug untill its right iyswim? i never measure anything. it was the way i was taught.

the miture when thick enough should make a glug sound when being stirred.

tips i can give is make sure the oil in the pudding tin is sizzling hot and dont keep opening the oven or they will sink. the bbc has a good yorkshire pudding recipe on it. i ahve made them before and they were lovely. but most of the time i cant be bothered weighing and measuring things

turn oven to correct temp

take aunt bessies out of freezer

cooked in 5 minutes.

RS - you are fab and very efficent! Many Thanks

agree that aunt bessies are yum - not the ready made ones, but the batter

LOL at glug sound but accurate!

Thanks all, great tips.

EEee Geepers I like your style but Aunt Bessie's are shite compared to the real thing

DEAD HOT OVEN!!!!! is my only tip... I wouldn't have a clue about amounts either, just mix and mix until it looks about right!

I will look out for that glug sound!

have to agree on the aunt bessies - difficult to beat and a lot less hassle when you are already cooking a sunday roast!

jamie oliver recipe, more eggs than you expect but it really works, and roasting hot oven

I've been there with Aunt Bessies and agree that they are no match for the real thing. Plus I am trying really hard to not use processed things, and making everything myself. I just want to be a goddess like Nigella really

jamie oliver every time.

1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

There in - but I want to peak

Use the freshest eggs you can get and make sure the oil is really hot. I use our own duck eggs and they rise like mad.

don't peak!

I use the nigella recipe and my yorkshires are legendary although my sister finds them a bit cakey. Oil needs to be smoking hot. If it does not sizzle when batter goes in it is not hot enough.

Nooooo, don't open the door, they will be ok. Which recipe did you use?

Best recipe is equal volumes of eggs, milk and flour... add seasoning. 3 eggs does enough for a 12 batch muffin tin.

Really hot tin
hot oven with nothing else in - I put mine in when the meat comes out to rest.

My dh (yorkshire man) says they are the best and my bro who is a chef ( used to work at The Maze) nicked the recipe. They are fab.

I did the Nigella, and fingers crossed they will come out ok.

I get much better results with lard than with oil btw

Like Anifrangapani said, equal quantities of egg, flour and milk will give you perfect yorkshire puds every time.

I just start with the eggs, crack them into a measuring jug, note the measurement, and then measure the flour and milk up to the same measurement in the jar.

Every restaurant I've ever worked in has followed this method.

Smoking hot oil is essential too.

Goosefat also gives very good results

use half milk and half sparkling mineral water if you like em crispy