Yorkshire puddings.

[postman]

Mrs P is struggling to get Yorkshire puddings to rise.No not mine.So lard is in a shallow tray turning blue but they turn out like disks.Come on help let me be the one to do a tray of four perfect puddings.Get yer thinking caps on.

 

[lazybloke]

Sounds like Sr flour instead of plain - that's what I did wrong last week!

 

[bikingdad90]

140ml flour, 4 eggs, 200ml milk (semi skimmed). Mix up with some salt and leave to stand.

Put the lard in the oven at 220ml and heat until it is smoking. The mixture should be room temperature and should sizzle when it gets poured into the oil. If it doesn’t sizzle, the lard isn’t hot enough. Oh and do not use olive oil due to the very high saturation point.

Should come out like this

 

[bikingdad90]

This is what they come out like if you make the mixture with 120ml of whole milk and 80ml of
Skimmed milk.

 

[Poacher]

Sounds like Sr flour instead of plain - that's what I did wrong last week!

Seems counter-intuitive, but absolutely this. We don't even give house room to self-raising, as plain flour can always be converted if necessary.

140ml flour, 4 eggs, 200ml milk (semi skimmed). Mix up with some salt and leave to stand.

Put the lard in the oven at 220ml and heat until it is smoking. The mixture should be room temperature and should sizzle when it gets poured into the oil. If it doesn’t sizzle, the lard isn’t hot enough. Oh and do not use olive oil due to the very high saturation point.

Should come out like thisView attachment 558383

Four eggs seems more than enough, but it's been a while since I made Yorkshires.

 

[postman]

Stars you are all stars they look superb.

 

[alicat]

Is this a new problem @postman? If so, what has changed? Has she swopped to (semi)-skimmed milk or bought smaller eggs or is she using a new oven/baking tray etc?

 

[postman]

What whisky is it ?
I am having a bog standard one with lemonade at the moment.

Is this a new problem @postman? If so, what has changed? Has she swopped to (semi)-skimmed milk or bought smaller eggs or is she using a new oven/baking tray etc?

No we have been buying Aunt Bessies from the shops.She fancied doing her own.But she is from Preston Lancashire so at a disadvantage straight away.

 

[alicat]

I've always struggled with Yorkshires and I'm a Leeds lass. My mum told me to use full fat milk and that helped. What really improved them was increasing the number of eggs.

so maybe try that or else go back to Aunt Bessie's.

 

[lazybloke]

Is this a new problem @postman? If so, what has changed? Has she swopped to (semi)-skimmed milk or bought smaller eggs or is she using a new oven/baking tray etc?

Is semi-skimmed moo a problem? I use Soya milk because my better half has dairy allergies. Works quite well (9/10).

Don't use Oatley.

 

[bikingdad90]

I forgot to mention one very important thing. Never open the oven door while they are cooking as it will kill the rise. Timing is key if your doing roasties and a meat also in oven.

 

[alicat]

Is semi-skimmed moo a problem?

My mother reckoned it was when I was having problems getting my Yorkshires to rise. She may not have been right; however, it won't do any harm to use full-fat milk.

 

[Ridgeway]

Been using the Marry Berry recipe for a few years now, works very well.

We use olive oil instead of lard in the tray though and get that really hot, they take about 12-13mins @ 210º fan

 

[FrankCrank]

Stop all of this - you're making me hungry

 

[raleighnut]

1/2 a pint of Milk, 4 tablespoons (heaped) of Plain Flour, a large Egg and a pinch of Salt. Whack it in the blender for a minute then let stand for a while before pouring into a fairy cake tin (12 cake version) with hot Sunflower Oil* never failed to make lovely 'Yorkies'

* What I do is half fill one of the cake bits in the centre of an end with Sunflower oil then tilt the tray so it runs to the other end equally filling the centre row then tilt backwards to fill another row and forwards to fill the final one then a quick 'twizzle with a finger in each to coat the whole surface with oil before whacking in the Oven to 'preheat', this gives the same amount in each not too much that they're swimming in fat but enough to stop them sticking.