please tell me how YOU make yorkshire puddings

[Poohbearsmom]

pleaseeeeeee
thanks!

100g plain flour
pinch salt
1 egg
Enough milk to be runny.

I tried loads of different recipes then realised that a simple recipe worked best for fluffy, light, non-egg tasting yorkshires. The secret is mixing them with an electric mixer or hand held blender; gets loads of air in them. I don't let the batter stand either.

Get oven and oil really hot and spoon or pour in batter. DO NOT top them up, as they don't then keep their shape when they rise.

Cook on gas 8-9 until risen.

YUM.

Same as tethersend.
But I tend to just buy them readymade these days.

I buy the frozen ones.
4 mins in hot oven
done
47p for 12!

delia -
3 oz plain flour
1 egg
3 fl oz milk
2 fl oz water

sift flour, make a well, break egg, whisk, gradully add milk and water, electric whisk,

muffin trays with fat in hot 220 oven, pour in,

cook, not sure - perhaps 20 mins

marvel
enjoy

i use same recipe for toad in the hall

4-ish heaped tablespoons of flour
1 egg
Enough milk to make it the thickness of double cream

Mix with fork.
Splash of oil in the bottom of muffin tin heated on full blast in the oven.
Pour mixture into muffin tin and get into oven straight away.
Do not open oven until they have risen - hopefully not until their cooked.

To much oil gives greasy bottoms. To think a mixture makes stodgy ones.

Practice makes perfect.

6 heaped tablespoons of flour
3 eggs
enough milk to make runny
salt and pepper

Oil needs to be really hot as does oven.

Pour in batter and shut in oven for 10 mins without opening door as that cna make them sink.

THe more eggs the better they rise. Makes a huge difference.

Thank you all very much
im irish so didnt grow up with them and iv never seen anyone make them but just love them as do my dc's and iv been doing them using an old classic cooking book but i think they'r a bit to small and couldnt quite figure the right amount of oil to use, once they came out stuck to the tin, once a little too greasy on the bottom... Im going to try each of your ways and see what works for me... (thanks again)
Also iv a fan oven and i turned it up full blast and i dont think they were well done on the inside but they were golden and puffy and then i turned it down next time and they were not so puffy... What to do?

Have to add mine because my recipe is the best in the world...
4oz plain flour
4 eggs
1/4 pint milk
1/4 pint water
Pinch salt
Oven VERY hot, on top shelf, fat sizzling when they go in the tin. About 20 mins.

debka, don't they taste eggy?

imho i think nigella's are the best
recipe is in 'feast'
but will happily post it if you like
debka i'm curious to try out yours tho

I hate the ready made ones, they don't taste right at all... but I am useless at making them need more practice I think! FWIW the ready made co-op ones (chilled not frozen) are pretty good and not cardboardy. Home made still miles better though!

I subcontract them to DH. He is from Yorkshire. It's in his genes.

I asked him for the recipe and he said vaguely that he put some flour and milk into a bowl, adds two eggs, then a bit more flour until the consistency is right. The logical question is then, well, how do you know when the consistency is right? He said he just does. That's not helpful, is it?

Hot oil and hot oven though.

i make them the same way every week and it's still hit and miss how they come out.

Brian Turner once said this on the TV years ago and I have stuck to his recipe ever since and my Yorkshires are legendary.

Lard, not oil, just a tiny bit in each dip.

Using any small container you like (I use the little glass ramekins that desserts come in), crack 2 eggs into it and then use that as measure for equal flour and milk.
Bit of salt, whisk like f**k and put in the fridge till you are ready for them.
Lard should be sizzling and then just fling the mixture in, hot oven at the top.
About 15-20 mins.

No not eggy. BTW also works with gluten free flour.

4oz (100g) plain flour
3 eggs
0.5 pt milk
pinch salt

Mix together in a smooth batter.

Hot fat/oil in each hole.

Hot hot oven for 5-10 minutes

Pour mixture in each hole very quickly.

Back in oven for 25-30 minutes

Oven 220 preheat

Teaspoon oil in each tray put in oven until hot.

Cup with 2 eggs fill to top with milk.

Same cup full of plain flour.

Beat toghether with electric mixer get as many air bubbles into mix as possible.

Pour quickly into hot oil

4 eggs
13 oz milk
6 oz plain flour
black pepper and salt

dead hot oven and pre-heated oil

takes about half an hour

rises like a cat in the hat hat

I make them like Quattro's DH but then I am also from Yorkshire.

Some eggs - amount depends on how many I'm feeding. It's about 2 puddings per egg.
Flour - about a heaped dessert spoon full per egg and then a little bit for luck. Mix with a whisk. You should end up with a stodgy mess.
Enough milk to make the mix the consistency of smooth double cream.
Whisk really well incorporating lots of air.
Leave to stand for as long as possible although they do still work if used immediately.
Pour mix into a jug so that you can fill smokingly hot, pre oiled (sunflower is fine) Yorkshire tins (NOT muffin tins) while they're still in the oven.

Do not bang mix, tins or oven door
Do not add water - my Mum does this and ruins them!
Do not open door until puddings are risen and golden

My Yorkshire puddings are legendary. MIL used to blame her oven for the biscuit like puddings she turned out until the week she asked me to make them mix

4oz plain flour
10 fl oz milk
3 large eggs.

Put some oil into tin and heat for at least 15 mins in oven.
Sieve flour into bowl, add pinch of salt, add beaten eggs, add 1/4 of milk. Whizz with electric hand mixer for a few secs then add rest of milk slowly.
Rest mix in fridge for 30 mins. Quick whizz with hand mixer.
Into very hot oven (max temp), reduce temp to about 220 cook til ready (approx 20 mins)

If you have a pampered chef muffin tin then you can put mix in cold tin with no fat!

Agree Delia's recipe (but always imperial cos she's old like me!).
And an old patty tin that never gets washed very well. Bit of oil in each space, put in oven for a while v hot, then pour batter from jug without taking tin fully out of oven. Keeps the heat, and they rise beautifully.

Pretty much along the same lines as AlCrowley. You just know when it looks right.

I've been making them since I was about 10, so I've had a few years practise

Thank you all!
My family are gona think we'v moved to yorkshire by the time iv tried all these recipes
i did Tethersend's yesterday and they rose lovely and were really nice and light but i think i should have given them a few more minute in the oven they were georgous golden but just a tiny bit under done in the middle my fault i just have to learn my oven...
we still ate them all of course!
Thanks everyone

Bump for collie

I'm from North Yorkshire so frozen is sin round here!

We have,
4 1/2 Heaped Plain flour
2 Eggs
Milk (tough to judge on here as we use a small mug with milk to the handle then a splash of cold water)
And agree with everyone keep the oven and oil hot, about 10-15mins before you add the batter then another 20-25 mins. (also don't wash the tin out very often and use a muffin tray, they make 12 good ones that rise)