I want to make gigantic, mahoosive yorkshire puds.. best tips/recipes please!

[LuluisgoingtobeanAunty]

Want to make enooooooooormous puds..

tell me how

Individual ones?

1 pint full fat milk
4 eggs
8oz plain flour

Whisk at least 2 hours before cooking

Put a scrap of lard/trex/splash of meat juices in each tin

Heat in hottest oven for 5 mins until smoking

Rewhisk mixture & split between very hot tins
Cook in the oven for 20-30 mins until very high & golden brown

Makes 24

Best recipe ever ( Married to a fussy eating Yorkshire Man and he loves them)

Equal volumes of egg, milk and flour.

really hot pan ( use clarified butter to grease) - I put it into the oven about 15 minutes before the batter is poured in

Oven on 200 deg C - only cook the puds in the oven as the moisture from the spuds and meat flatten the puds.

thanks, yes, i meant individual, but BIIIIIIIGG

i think i have made the mistake of not having the pan hot enough before.

I swear by the Nigella Lawson method where you add the flour to the eggs and milk, not the other way around.

And get the oil very, very hot.

thank you, will give it a go .

How did they go?

i will be making them tomorrow or monday... just wanted to get prepared in advance. will update when i have done htem ! thanks

i use two eggs and really sieve the flour first

thanks. i can see this is going to turn into a scientific experiment of sorts !

I use a stone baking tin. Don't have to pre-heat the tin or the oil and they rise magnificently.

don;t have a stone tin ,but sounds interesting!!

just to let you know, did the nigella method, and got oven and oil in the pan mega hot and they were magnificent, made 12 individual ones and one mahooosive one and they were ace!

glad they turned out well. Stone tins are great, expensive but worth the money (as long as you don't drop them) after a few uses you can bake in them without needing additional oil so most things can be made fairly healthy. I love that I don't have to fiddle around with hot oil, much safer cooking with my little dcs around.

I use my stoneware muffin tin too - huge YPs guaranteed, no leaving batter to rest, or heating tin up - and much lower fat overall - I can get hold of them for you if you're interested...

Pampered chef stone muffin pan FAB - no oil no need to heat the pan and best ever yorkshire puds!