How to make the best Yorkshire Puddings that rise really well

[juleejules]

Has anyone got a tried and tested, fail sage recipe for making individual Yorkshire Puddings that rise to at least double the size?

[I.Don No]

here goes....

crack 3 eggs into a measuring jug and make a note of the space they take up. set aside the eggs and measure the same volume of milk and the same volume of PLAIN flour. put the eggs into the plain flour and beat together till all the flour is mixed. gradually stir in the milk and keep whisking till there are no lumps...doesn't take long.....leave mixture to stand for a while, I usually leave it for at least half an hour.

put a little olive oil into each compartment in a 12 tart tin (there may be enough miture for more than one whole tray) and pop into a hot oven....about 190C or 200C....for a few minutes.......check, and when the oil is smoking take the tin onto a protected surface and pour a little of the batter into each compartment and you should notice that the mixture sizzles and starts to cook straight away. put back into the oven and hey presto about 10 minutes later something magical has happened and you have the biggest and best yorkies in the world, but make them at the last minute as they soon begin to shrink when they come out of the oven....

you can also use the same amount of mixture to make 2 big yorkies using 2 victoria sponge cake tins.

enjoy............

[juleejules]

Hi thanks for your answer - do you find Olive Oil gets hot enough? I usually use ground nut oil or another that heats up to a higher temp - possibly think I have not been putting enough eggs - many thanks again will post tomorrow night and let you know how they rose!

[TheWinner]

http://www.theanswerbank.co.uk/Food-and-Drink/ Question473428.html

[I.Don No]

juleejules....I have always used olive oil and it gets plenty hot enough for the job!

[tanushka]

There are so many recipes which say you must beat the mixture outdoors in the cold, leave it to stand, use ice-cubes etc. All unecessary. Just make the batter, heat the oven to hottest, use lard - not oil, when it's smoking add the batter, and never open the door until they are cooked. Perfect!