How to make perfect yorkshire puddings? any tips / perfect recipes?!
want them to look like this sort http://www.charles-saunders.com/images/y...
thanks
Answers: my mum does nice yorkshires but shes never happy with them. does anyone have recipes or tips to get the yorkshires to rise nicely like they should (hollow in the middle if you know what i mean) please give method from start to finish.
want them to look like this sort http://www.charles-saunders.com/images/y...
thanks
aunt bessies taste like crap
go to your local supermarket an buy a packet of aunt bessies yorkshire puddings! they never fail.
The fat must be really hot, use half water and half milk, let the mixture rest before you use it.
Yorkshire Pudding
Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
vegetable oil
290ml/? pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.
Batter - 4 ounces plain flour, 1 egg, half pint milk. Beat well, leave to stand for half an hour or so. Heat cooking fat such as white Flora in pudding tin - I like the ones divided into four sections especially for yorkshire puds - to 220 degrees centigrade, then add batter to hot fat. Place immediately in hot oven and cook for 10 minutes or so. Should be perfect! Bon appetit!
Key things to remember for Yorkshire puddings:
When mixing the ingredients add the egg and flour first and beat before adding liquid, you get rid of the lumps that way.
Use milk in the batter if you want soft squishy yorkshires, use water if you want crispy ones.
Put oil in the tin but drain it off before you add the batter. If the oil ends up floating on top of the batter you won't get good results.
The tin you cook it in should be very hot when you add the batter. Is it makes a noise when you pour it in then you are on to a winner.
Enjoy!