Yorkshire Lass Can't Make Yorkshire Puddings?!
Yorkshire Lass Can't Make Yorkshire Puddings?
Help!
My Yorkshire Puddings are terrible! They are flat and tastless! I follow the Be-Ro recipe very carefully but I still can't make them!
Can anyone help?
Answers: Lol..bless you.
Right..this is a fool proof recipe I promise.
I'm a Head Chef and I've been using it for years.
Equal amounts of ( i.e a mug or cup full)
Plain flour
Eggs
Milk
salt and pepper t taste.
Whisk all ingredients together and leave to rest for about 20 Min's.
Put oil in Yorkie trays and put in a very hot oven.
Put mix in, shut door and approx 20 Min's later, you will, I promise , have the biggest, most impressive Yorkshire puddings ever!!!!! Get Aunt Bessie to help you out! I never make my own now. I always buy them frozen cos they are so much easier.
If you really have to make them, make your mixture as early as you can and let it sit for a while. Then just before you put it in the tin, whisk it up.
I don't know why this works, but it always works for me. 6 heaped dessert spoons plain four. 2 or 3 eggs. milk to blend. salt & pepper.
Whisk to a single cream conistency. Put in fridge for at least an hour.
Heat oil in muffin tray, 200c, for at least 25 mins.
When ready, take mix out of fridge and re-wisk getting lots of air into the mix. As quick as possible pour the mix evenly into tray, and place in oven.
Do not open oven door until ready, about 25-35 mins. Make it this way and all your pudding will be a success.
INGREDIENTS
1 cup all-purpose flour
1 cup whole milk
2 eggs
1/2 teaspoon salt
3 tablespoons beef or bacon drippings
DIRECTIONS
In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.
Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes.
Lower oven temperature to 375 degrees F (190 degrees C).
Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
Enjoy. My grandma told me to always make sure the oil is bubbling hot and to let the mixture stand at room temperature before adding to the oil! Remember not to open the oven door until they are cooked or they will flop. dont follow recipies. i mix everythin together till its a nice thick paste. put your yorkie pan in the oven to make sure oil is red hot. put mix in. dont open the oven door when cooking, theyll go flat.
if all else fails go frozen. my mam uses pre - mixed u just add milk & eggs, she swears by an extra egg. I have same problem, never ever rise just end up flat lumps. I from East Yorkshire - also not a good Yorkshire Lass ! Equal quantities of everything
Heat Yorkie pudding try with oil in the oven till it starts to smoke
Take a mug fill it with eggs, empty into mixing bowl, then fill the cup with milk, mix the two together,
Fill the cup with flour and mix into eggs and milk.
DO NOT ADD SALT as this stops it from rising
Pass through a sieve to ensure that no lumps are left and pour into hot tray with oil
I'm a chef and have been using this recipe for years and has never failed me
Enjoy the best Yorkie puds in your town!!!
Any more questions or info u need just get back to me... Two heaped table spoons of plain flour into a sieve add salt and pepper. Add 1 Large egg and a table spoon of full cream milk. Beat gently to a stiff mixture, add more milk and whisk in until the mixture is thick and smooth(not too much fluid).
While you are doing the mixing make sure you have set the oven temperature to 225 degrees C (gas mark 6 I think)
Take a 'cake' tray with 4 - 6 'pots' add a knob of butter to each.
Place in the pre heated oven and wait until butter has melted and started to 'smoke' remove tray share out mixture place tray on the top shelf for 18- 20 minutes.
Works for me, and they don't stick to the tray!
If you want a 'flavour' you can use fat from the meat instead of butter but this is more tricky.
Don't open the oven again before they are cooked or they are likely to go flat. when you beat the mixture put into fridge for a while to let it rest then whisk vigorously. make sure your pudding tins are "smoking" b4 you pour mixture in - half fill and cook should rise OK. LOL--------I know they can be a real pain in the **** at times!!! I make them quite often & 8 X's out of 10, they turn out great!! But, regardless, they r always edible. So, here's my recipe & a few important tips to remember...
1 cup flour
1 cup milk
2 eggs
1/2 tsp. salt
shortening to grease tins
Mix this together at least 1/2 hr. (or more) b4 ur ready to cook them, stirring the batter every 10 minutes or so---- It is important that u use room temperature milk & eggs---just use a fork to mix the batter, leave some lumps in it !!! Preheat ur oven to 450 F, placing ur oven rack high in oven. Place about 1/2 tsp of the shortening (or oil, or clarified butter) in each muffin tin & place in oven to heat the oil up---2-3 min.---BEWARE: may smoke up ur kitchen a bit...don't worry!!! Remove from oven & fill each half way with the batter. Put back in oven, making sure NOT to open the oven door till they r nearly done or u risk deflating them!!! In my oven, I have to turn it down to 400 F after 10 minutes or they'll burn. The total cooking time should be around 20-25 minutes. That's it!!! They're done!!! Naturally, they will taste kinda bland on their own but that's what the gravy is for---lol !!!
Ok, if ur in a pinch & decide to make them at the last minute, go right ahead. But, warm up the milk (to room temp or just slightly warmer) & use the egg's cold. Then proceed as usual, not worrying about the 30 min. resting time. As I said, these can be a real pain! They can be somewhat finiky. The majority of the research I've done on them has stated just what I told u & yet they don't always work (but r still good). Then, other times I do thing's I'm not suppose to & they turn out great!!! There r many variation's & method's to making Yorkshire's. U simply have to find one that works for u. Should this way not work, keep on trying. I'm curious to know if this helps or not so can u e-mail me (go to my profile to email) & let me know. i'm not saying u have to try MY way, lol---but which ever way u decide to go, plz let me know how they turn out. Good Luck>>>ZETA!!! Buy a ready to make mix! Surely even you can't go wrong with that??? I don't know what the recipe is that you are using but I always add an extra egg or two. Make sure your pan and oil is very hot by preheating it in the oven, before putting your pudding into it. Good luck! Buy ready made from supermarket