Page may contain affiliate links. Please see terms for details.
lazybloke
Ginger biscuits and cheddar
- Location
- Leafy Surrey
Sounds like Sr flour instead of plain - that's what I did wrong last week!
bikingdad90
Guru
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
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
Guru
This is what they come out like if you make the mixture with 120ml of whole milk and 80ml of
Skimmed milk.
Skimmed milk.
Poacher
Gravitationally challenged member
- Location
- Nottingham
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.
Four eggs seems more than enough, but it's been a while since I made Yorkshires.
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.
lazybloke
Ginger biscuits and cheddar
- Location
- Leafy Surrey
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
Guru
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.
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
Veteran
- Location
- Lausanne, Switzerland
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
We use olive oil instead of lard in the tray though and get that really hot, they take about 12-13mins @ 210º fan
FrankCrank
Old layabout
Stop all of this - you're making me hungry 
raleighnut
Legendary Member
- Location
- One of the 'Elite'
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.
* 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.
Similar threads
