Yorkshire pudding?

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this is really embarrassing but I've absolutely no idea how to go about making it. I know I could just open a recipe book or google but I'm asking here in the hope someone will take sympathy on me and make it simple

Can make it but mine are always stodgy in the middle, so looking forward to hearing the advice of someone more competent than me!

Nigella lawson's recipe works a treat. Should do-it's got four eggs in it! Will have a look for it but it's in "how to eat'

Whichever recipe you use, get the fat really, really hot before you pour the batter in.

Delia's recipe, it always works

Failing that, Tesco Value Aunt Bessies

(In all seriousness, I tried Tesco value for the 1st time last week and they are as good as any other frozen yorkies! Who knew!?!)

Jamie's recipe - in 30mm and also his other books. More or less, put a bun tin with oil in the base of each bit in the oven at 220. Mix a cup of plain flour, a cup of milk and an egg. Get bun tin out of oven and steadily fill each section half full then put in the oven for about 20m without opening the door.

Huge, puffy gorgeousness.

Enjoy!

Whichever recipe you use, get the fat really, really hot before you pour the batter in

Is that why mine are stodgy? Thought I was doing this but maybe not hot enough?

Could be. Have to say, I used a less eggy batter for toad in the hole the other day and it was stodgy too. So perhaps it's the eggs?

Best recipe ever www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings has NEVER let me down.

Use equal volumes of plain flour, eggs and milk (any kind - I usually use skimmed). Add an extra little slug of milk.

Put in food processor with a teaspoon of salt and whizz up. Leave to rest for a bit - an hour or more is good.

Use silicone muffin tins. Put a bit of oil (about 1/4 - 1/2 tsp) in each one. Put on a baking tray and heat in the oven until really hot.

Pour some batter into each section - it should sizzle - about 1/3 to 1/2 way full.

Bake for roughly 20 mins at about 200C, or until they look properly cooked.

Don't open the oven unless you have to, and don't get them before they're well cooked, otherwise they will collapse.

The most important bits are lots of eggs in the batter, silicone tins and really hot fat. Good luck!

I use the Jamie recipe too.

Here it is in grammes in various volumes
Jamie Oliver recipe:

115g plain flour, 3 eggs and 285ml milk
77g flour, 2 eggs, 190ml milk
38g, 1egg, 95ml milk

Makes lovely crunchy huge yorkshires.

Oh maybe, Molehill. I only put one egg in normally so I might try using more next time!

Thank you, will stop hijacking now!

Bbc good food has a failsafe recipe but be warned, your yorkshire will be massive.
It has 4 eggs, 140 grams plain flour, 200ml milk , very hot oven, put oil in the dish, heat up, add batter, put in the oven fir 20 mins. Dont open the oven whilst cooking

I do 175ml flour, 175ml milk and 2 large eggs whisked and topped to 175ml with water, pinch of salt, then whisk together. Don't worry about any lumpy bits, these rise to top and give crispy bits to the top.

Oven at 220 deg C, preheat oil (just enough to cover the bottom) in patty/muffin tin for 10 mins, keep hot on job whilat pouring batter 1/3 to 1/2 full. Into oven till golden. I don't like them too dark, but agree that keeping the door shut Is Important.

I can't eat them but my family never complain and they are always light, fluffy and golden. Tis pure kitchen magic! :o

And any that aren't eaten with the roast, the kids have then with a bit of jam in the middle for "pudding"

Recipe is irrelevant
Tin and heat is all important

Hot. Yes. Very. Oil? Fill hole so fair amount. Dripping gives flavour, nothing more.

Tin - only fill half way, Shallow or deep, it needs room up the sides to rise.

I was at a pampered chef party a few weeks ago and they made Yorkshire that want against everything I ever believed....

The batter wasn't left to rest, they were poured into a cold stoneware muffin pan, which had no fat/oil whatsoever, yet they came out absolutely brilliantly. Everyone who tried them thought they were fabulous. It was like witchcraft!

Some finely diced onion or herbs in at the same time as the batter adds a nice twist! 2 eggs, 6 heaped dessert spoons plain flour, milk to make it the consistency of thick cream and whizz it all together. Adding an extra egg will make them enormous. Get the oil smoking hot. I cook at 220 in a fan oven. My Yorkshire mil says they're good!

I add 3 eggs to some flour, milk, water and salt/pepper. Highest possible heat not forgetting to melt the butter in the tin before you add the mixture.

I have no idea about the quantities of flour and water as I judge as I add BUT my Yorkies always come out massive, light and very tasty!

I have my doubts about the value of a hot pan, because of course as soon as you pour in the hot mixture, it chills the pan.

It ought to work better with a heavy iron dish or pan that holds enough heat to stay hot; but it doesn't seem to.

I have my doubts about the heat too.

I once forgot to preheat the pan and thought "oh, sod it" and put the oil in and then the batter in to the cold oil. The yorkshires rose beautifully.

4oz flour
1/2 pint of milk
3 eggs.

Salt and pepper, dried thyme or whatever
Above is recipe I make every Sunday, mix it up while roasties are par boiling.

Take meat out of oven, put roasties in top shelf, and tray with good glug of oil in on the bottom. Turn heat up to 220.

After about 10 mins turn roasties and sling into batter into hot olive oil and cook 35 mins (while roasties are doing and meat rests).

Scant milk measurement topped up with water.

LackaDAISYcal

was there anything you can tell us about?

I'm assuming a light tin muffin tray, nonstick, was it? or silicone or something?

sorry

you said stoneware, so it would have heated up slowly and cooked from the top down.

Yes, well seasoned stoneware that is effectively non stick so they just popped right out.

and a standard mix?

cold stoneware pots into hot oven? i thought it would craze?