Yorkshire Pudding disaster?!?!
Any suggestions/ideas please.
Answers: Okay, How do you get a yorkshire pudding to rise? my mums tried everything from leaving it in the fridge to rest to using real fat such as lard to base the tin but nothing works?! is it the tin that we put the yorkshire in? we put it in a big metal one and not seperatley...could it be that?
Any suggestions/ideas please.
a lot of ppl I know add the egg to the flour but I beat the eggs and a little milk first gradually adding sifted flour
the fat has to be superhot and work quick to keep the oven heat
dont have the urge to check it once the door is closed
I do use the muffin tins and it always rises
mum uses a big pan and sometimes it works sometimes it doesn't, one of those things, maybe its the heat distribution in the oven
if you think your oven is losing heat turn it up another 20 degrees
they're the only tips I can think of
I Cant Eat that stuff... it gives me Explosive Diarrhea real bad
we always have that problem too. it still tastes good if it doesn't rise it just wont be as pretty. beter luck next time.
it is practise, trust me i have been making them for the past 22 years.
http://en.wikipedia.org/wiki/Yorkshire_p...
It only rises DURING the cooking process. The pan must be HOT with the hot oil/fat already in it, when you add the batter (room temp, not cold) to the pan - then straight back in the oven.
Make individual ones instead.
Popovers always rise, partly because they aren't as heavy as one Yorkshire pudding.
Make sure the pan is HOT before adding some fat (butter, beef grease, whatever) The batter should be cold when you put it in the hot pans
Cooking time will possibly require half time at hot setting, and half time at moderate setting.
Look up Martha Stewart's "Rosemary Shallot Popover" recipe. You can omit the Rosemary and the shallots, but the basic formula and technique has never failed me.
Good luck.
you need to put the mixture into seperate tins like a muffin tin.