How can I make Yorkshire Puddings rise?!


Question: Mine always sink.Thanks.


Answers: Mine always sink.Thanks.

I can see the bulk of the respondants are from the UK, (Plain Flour), all are correct, but I am a former chef and used to make it everyday for service, while I am in one of the colonies (Canada) the recipes they give are correct, the hot fat is correct, but if you make it let it sit and get to room temparture, then make it it willbe bigger and fluffier, do not consider self-rising flour, or you will get muffins. Heat the oil or beef dripping in a hot 400 d F or 220 C, Gas mark 5, when smoking hot carefully pour the mix in and get thedoor closed a fast as possible.

Mine were so large sometime we had to split them in half. Good luck, and I hope this is helpful.

Don't open the door while they're cooking..

Make sure that you get plenty of air into your batter.

use 4oz plain flour 4 eggs 1/2pt milk then season mix & leave heat tin with little oil then cook on top shelf in hot oven. yum yum.

Fool Proof recipe Get a tea cup (not a normal mug) and measure out 1 cup of plain flour, 1 cup of eggs and 1 cup of milk mix all together and give good whish make sure yorkshire pudding tins are hot and don't open your oven door until they are cooked - good luck with your yorkshire pudding making

Make sure the fat is HOT before you put the fat in the tray, give it 5 or 10 minutes to get hot, then add the batter, and keep the door closed for the whole cooking time.

Abour 220 degrees C in the middle of the oven.

(or cheat and buy frozen ones from Aunt Bessy at Iceland)

Why bother. The aunt Bessies ones are lovely and only take 4mins in the oven!!!!

do not open the door an till time

Rules:

1/ Make batter ahead so it has time to rest in fridge
2/ Always add cold batter to hot oil
3/ While they're cooking, don't bang the oven door, or the top of the stove with the pans or even the kitchen's and kitchen units' doors and don't open till at least 3/4 of the times has passed.

I always make my batter the night before - adding 1 x egg to every 1 ounce / 5grms of flour.
It sounds a lot of eggs but trust me it works.

Beat the hell out of the batter before putting it into scorching smoking hot oil. Good luck

Merry Christmas....xxx





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