Can't get holes in Yorkshires anymore

[GetAGrip]

Could well be but I used to have gas and now have electric which I have never been particularly keen on TBH.

That'll be it then!!! Same happened to me ..................for a while

 

[deptfordmarmoset]

Though my mother's Swiss her MiL was Yorkshire and my father was Trad Yorkshire. Her lesson was that the batter must always be left for a good while for the flour to swell. I've never made Yorkshires but I can vouch for their gravy-holding potential and were big enough to be served before the roast and veg (apparently that's in the rules somewhere).

 

[dfthe1]

Though my mother's Swiss her MiL was Yorkshire and my father was Trad Yorkshire. Her lesson was that the batter must always be left for a good while for the flour to swell. I've never made Yorkshires but I can vouch for their gravy-holding potential and were big enough to be served before the roast and veg (apparently that's in the rules somewhere).

Eating them first is the traditional Yorkshire way -- fill up on the cheaper staple stuff so you won't need to eat as much of the expensive meat later. “Them 'at eats t'most pudding gets t'most meat."

 

[classic33]

[QUOTE 4775651, member: 76"]Er, no. Not veg oil, you want this.......

View attachment 349278

Don't dick about with veg oil, they will look ok, but will actually contain a high level of ponciness which you really don't want in a Yorkshire.[/QUOTE]

Don't forget the Hole of Horcum!
https://en.m.wikipedia.org/wiki/Hole_of_Horcum

And proper Yorkshire's should be made using beef dripping - vegetable oil indeed...

Beef Dripping, not Lard

 

[classic33]

Gaping Gill...

Alum Pot, the "Cheesepress"

Help what's occurring? For years my Yorkshires were the best on the planet(except for my mums).
Now I can't get a hole in the middle to save my life.
things have got so bad my wife has left a packet of that Aunt Bessy rubbish out on the table!!!!
Please help as I've no-one to turn to.

You knocked the mix, or set it down hard?