stupid question needs answering, and i need supertips on how to make light, HUGE yorkshire puddings please!

[mellyonion]

ok...stupid question.... if you make your yorkshire batter say now, and leave it to 2rest" until tonight, do i stir it again before pouring it into the tin??

also, is it more sucessful to make individual puds, or one big one and cut it into pieces?

any tips very welcome please!

sorry...supposed to say "rest"

anyone? pleassseeee?

fab...thanks.
to, i put the empty tin on when i start cooking my meat? or is that too soon?

and what fat do i use? just a little veg oil?

lol. thanks again.

i'm really enjoying feeding my little family home cooked stuff....just trying to expand my repatoire....can't believe i've never done proper yorkshires before! the shame......i'm 33!

whisk the mixture again just before you use it.

put oil in the bottom of each individual dip in the tin (I use a bun tray with 12 dips iykwim)

pop the tin in the oven to warm the fat for about 5 mins

remove, immediately pour in the mixture, and pop straight back in the oven

leave in oven, resisting all temptations to open the door to check for 12 mins - then check - probably need a total cooking time for 15 - 20 mins depending on oven

My two LOVE them!!! Also - I do mini toad in the holes - cut up a cooked sausage or two and add to the batter when you put it in the tin - cook as above...yum!
HTH

I've only just learnt how to make home made chips and I'm 43!

They are better than anything from a chip shop and having them just once in a while cuts out the guilt!

thank you all!

i'm so cited! my big yorkshire pud is in the oven as we speak....am fighting HUGGGEEEEE temptation to take a look at it!

will let you know how it turns out!

bloody disaster!
gutted....

did all of the instructions....the pan was hot..the oil sizzled as the mixture went in, didn't open the door....

it was risen around the edges, and looked really nice, lol, but wasn't cooked in the middle...i left it in for much longer, but by then it wouldn't rise at all....

the cooked edges were nece!
will try next time in a cakey mould thing, with the little dimples...less to go wrong with a smaller pud i think!

I have never done a big Yorkshire - much prefer the little ones in bun trays. Advice above is good. sometimes I use veg oil, but purests would say that beef dripping was better.

Last weekend put them in very hot over for 15 mins, and it was a little too much/too long.

I make one big Yorkshire - try turning it over if the bottom is soggy.

you need this

The oven needs to be REALLY hot. AS MMJ says it should really sizzle when putting batter in.

Read somewhere that sparkling mineral water helps make them light and airy but it was ages ago and not sure if it worked.