ChatterBank2 mins ago
Need to improve my Yorkshires
19 Answers
My Yorkies are lovely. 4oz plain flour, 2 eggs, 1/2 pt milk and then left to rest for an hour in the fridge.
I add about 5mm vegetable oil to each single muffin case (12 cases in a tray)....muffin cases are slightly deeper than yorkshire trays.
The oil is heated until steaming for at least 1/2 hour at 250c. (fan assisted electric oven)
I then add about 2 tablespoons of batter to each case.
Put in the oven at 250.....i don't open the door until they're done.
They rise beautifully.....to the point where i think they're going to attack me.
When they're done, i get them out and then the problems start.
You can almost see them deflating before your eyes. The tops are lovely and crispy, the underneaths are a bit soft and stodgy.
They taste gorgeous but withing 10 minutes, it looks like i have a plate full of pancakes.
Any suggestions ?
I add about 5mm vegetable oil to each single muffin case (12 cases in a tray)....muffin cases are slightly deeper than yorkshire trays.
The oil is heated until steaming for at least 1/2 hour at 250c. (fan assisted electric oven)
I then add about 2 tablespoons of batter to each case.
Put in the oven at 250.....i don't open the door until they're done.
They rise beautifully.....to the point where i think they're going to attack me.
When they're done, i get them out and then the problems start.
You can almost see them deflating before your eyes. The tops are lovely and crispy, the underneaths are a bit soft and stodgy.
They taste gorgeous but withing 10 minutes, it looks like i have a plate full of pancakes.
Any suggestions ?
Answers
Best Answer
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For more on marking an answer as the "Best Answer", please visit our FAQ.Well..I don't know dear ..mine don't sink before my very eyes and usually manage to stay upright for quite a while .You seem to be doing it right .I only make four in a four hole tin for us and do the same as you but I add a tablespoon of water to the batter .
I'm a slapdash cook (never measure anything exactly )
So ..I use for four puds a couple of heaped tablespoons flour (plain ) 1 egg ,bit of salt and pepper , and enough milk (plus the tbsp of water ) to make a thick batter..then I let it stand and then just give it a quick whip ,pour it into the fat ( which has to be spitting hot )and shove it back in the oven !
Mind you ....and I know this is cholesteroly incorrect .. but I use beef dripping for the fat .
I'm a slapdash cook (never measure anything exactly )
So ..I use for four puds a couple of heaped tablespoons flour (plain ) 1 egg ,bit of salt and pepper , and enough milk (plus the tbsp of water ) to make a thick batter..then I let it stand and then just give it a quick whip ,pour it into the fat ( which has to be spitting hot )and shove it back in the oven !
Mind you ....and I know this is cholesteroly incorrect .. but I use beef dripping for the fat .
Yeah, my mum made Yorkshires for over 70 years, and always the same way - your recipe except only a bit of milk and the rest of the fluid is water. Also has a large pinch of salt.
She'd also cook them at no hotter than 180/200C. I reckon that you may be using too high a temperature.
Incidentally, I've followed her instructions for years as well, I'd have been in trouble if I didn't, and they're pretty damn good.
She'd also cook them at no hotter than 180/200C. I reckon that you may be using too high a temperature.
Incidentally, I've followed her instructions for years as well, I'd have been in trouble if I didn't, and they're pretty damn good.
Mine are so easy!
1) Preheat oven to 210'C
2) Put in about half cm of veg oil in bottom of tins and put in oven to get hot while I make the batter.
3) In a bowl - 1 cup of plain flour
half a cup of milk
2 eggs and a pinch of salt.
4) whisk (but keep it a little limpy)
5) Fill almost to top of tins (make about 6 huge puds)
6) cook for 20 mins!
Don't sink for me!
x
1) Preheat oven to 210'C
2) Put in about half cm of veg oil in bottom of tins and put in oven to get hot while I make the batter.
3) In a bowl - 1 cup of plain flour
half a cup of milk
2 eggs and a pinch of salt.
4) whisk (but keep it a little limpy)
5) Fill almost to top of tins (make about 6 huge puds)
6) cook for 20 mins!
Don't sink for me!
x
-- answer removed --
Thanks for everyone's help...superb answers.
I'll try some different methods next time including using some water instead of milk and cooking them cooler.
I want to make Yorkies as a finger food (canape) for when we have barbeques in the summer....small yorkies with a minty or onion gravey dip is gorgeous. But not if they keep deflating.
Thanks again
I'll try some different methods next time including using some water instead of milk and cooking them cooler.
I want to make Yorkies as a finger food (canape) for when we have barbeques in the summer....small yorkies with a minty or onion gravey dip is gorgeous. But not if they keep deflating.
Thanks again
-- answer removed --
Well yorshire pudding should be cooked with the big no no nowadays of lard, this gets really really hot and cooks the underneathes better and you dont have to use a lot to cook them in, I find that oil is ok but have the same problem as you. When cooked with lard they cook better and stay risen enough for me to flip them over in the tin and cook them for longer on the other side which then tends to raise them again untl they are fully cooked.
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