yorkies - aaaaaaaaargggh!

[crisgal]

i think i'll just give up1
This time, they didn't even rise to a dome - just little discs!!

I did buy the flour from the cheapo shop, an unknown brand - could it be that?

[AliceTickband]

it is prob not the flour as I used sainsbury's cheapie.....basics plain flour.

could the fault be that the oil was not smoking hot before you poured the batter in?

could it be the oven temp? I do mine at about 190C

is the recipe right? I don't weigh the ingredients cos I have made them for so long that I can tell just by looking, but the original recipe I used was....

3 eggs - put in a measuring jug and note the volume. use the same volume of plain flour and the same volume of milk.

put the flour in a large jug and add the eggs. stir eggs into flour with a fork till all flour incorporated-will be a thick mixture. gradually add the milk while still stirring and stir the living daylights out of this mixture and leave to rest for at least 30 mins before cooking.

hope this helps!
xxx

[starone]

I always beat the living daylights out of it as Alice has said. I think this might be the secret. It needs lots of air in it and of course the very hot fat. Home made is delicious. Keep trying. So simple with only three ingredients. Just a matter of getting the method right.

[vodkancoke]

Hey crisgal, this is the recipe I have used for years and I haven't had a problem with them at all:

6oz plain flour, sifted
2 large eggs
6fl oz milk mixed with 4fl oz water

Sift the flour into a bowl, make a well and add the eggs and some seasoning.
Whisk and gradually draw in the flour.
Start adding the milk and water until the mixture is the consistency of double cream
While I am doing all that I have a cupcake tin in the oven with 2tbsp sunflower oil in each. I make sure the oil is smoking and I pour the yorkie batter in each hole. It starts to bubble and rise. I cook them in the oven for about 20 mins at 190. They are always mahoosive and light.
I hope whatever method you use, it works for you xx

[starone]

This thread is making me fancy some yorkies, even without the meat to go with them. Yummy.

[dickythecook]

I used to make Yorkshire crepes!!! Nothing I did seemed to work. One day it just clicked. Never had a failure since (dtc touches wood ) As Alice says the volume method works. I even use a stick blender when I am feeling lazy. I also like a pinch of salt and white pepper along with a scraping of fresh nutmeg. Good luck. P.s. Beef dripping is great as the fat, if you can stand the blue haze in the kitchen

[vodkancoke]

Meant to say I have tested my recipe by both leaving it to stand and using it straight away and there is no difference. I just fling the tin in the oven and start making the batter.

[dickythecook]

Starbie, put jam or syrup in them. YUM!

[albaqwerty]

Are you sure you're beating the mixture to within an inch of its life?
If in doubt, beat it some more just to make sure and leave for 1/2 hour, I've heard either put it in fridge or cover the bowl.

[crisgal]

YYep, loads of beating and i put in fridge for an hour. The fat easily very very hot too! X

[crisgal]

Sorry, should say: was very hot!

[boxtops]

I keep seeing all these threads and thinking you're talking about Yorkshire Terriers :-)

[crisgal]

Ha ha, sorry. We call them yorkies in our house!