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Yorkshire Puddings
6 Answers
Any good recipes for yorkshires. I like to have them with a large dip in them for the gravy.
Mine are crap they just blow up all over the shop.
M xx
Mine are crap they just blow up all over the shop.
M xx
Answers
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Right...here's how i do mine....and they're awesome.
I use deep muffin trays....12 to a tray and fill each individual "mould" with about 5mm of olive or sunflower oil. Put this in the oven for at least half hour or until the oil is extremely hot.
Meanwhile, i add 120g plain flour, 2 eggs and 300ml milk to a bowl and whisk until well mixed and there are no lumps.
This batter mix then goes in the fridge for half hour whilst the oil is heating up.
When ready, i spoon two table spoons of batter to each mould and then put the tray back into the oven (200c)
The yorkies should start to rise and when they've risen all they can, leave them in a bit longer just to crisp them up.
That's my successful method !!!
Good luck
I use deep muffin trays....12 to a tray and fill each individual "mould" with about 5mm of olive or sunflower oil. Put this in the oven for at least half hour or until the oil is extremely hot.
Meanwhile, i add 120g plain flour, 2 eggs and 300ml milk to a bowl and whisk until well mixed and there are no lumps.
This batter mix then goes in the fridge for half hour whilst the oil is heating up.
When ready, i spoon two table spoons of batter to each mould and then put the tray back into the oven (200c)
The yorkies should start to rise and when they've risen all they can, leave them in a bit longer just to crisp them up.
That's my successful method !!!
Good luck
do the oil thing in the tin.....i use 2 sandwich tins for my recipe...but you can use a 12 hole mince pie tin if you want separate ones....about 190C until the oil is just about smoking....then add this.....
put 3 whole eggs into a measuring jug and note the measurement......put the eggs into a mixing bowl.....fill the jug with the same volume of plain flour and add to eggs.....fill jug with same volume of milk and add to eggs and flour.......beat the bajingo out of it.....and the lumps......... take the tins out of the oven andQUICKLY add the mixture to the tins.....there should be a sizzling going on if the oil is hot enough.....put tins back into oven and wait about 10-15 mins for the magic to happen!
put 3 whole eggs into a measuring jug and note the measurement......put the eggs into a mixing bowl.....fill the jug with the same volume of plain flour and add to eggs.....fill jug with same volume of milk and add to eggs and flour.......beat the bajingo out of it.....and the lumps......... take the tins out of the oven andQUICKLY add the mixture to the tins.....there should be a sizzling going on if the oil is hot enough.....put tins back into oven and wait about 10-15 mins for the magic to happen!
This never fails : I use a four tin Yorkshire pudding/muffin tray. Put 4oz plain flour, pinch of salt, 3 eggs &1/2 pint milk in a bowl and whisk with a hand mixer until bubby then put in the fridge. OR with the same ingredients put into a tupperware tub with the lid on and shake vigorously and put in the fridge. This can be the night before or at the same time you decide you want them and are putting the oil in the tin. About 45 minutes before you want them on your plate, put about 5ml (to cover the bottom of the tin) of vegetable oil in the tins and put them in the oven, after about 10/15 minutes, take the mixture from the fridge give a quick whisk with a fork and pour quicky into the tins on a heat of about 200 for 20/25 minutes. When they look done enough for you, turn off the oven but leave them in until ready to serve. Massive and crispy.
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