Film, Media & TV11 mins ago
Yorkshire Puds
27 Answers
Hi foodie ABers out there. Can someone please put me out of my misery and solve my problem - I just can't make light and fluffy yorkies - no matter how many different recipes I use, no matter how smoking hot I get the baking tin, my yorkies always come out flat and clutchy .... I have made so many flat and lifeless YPs, that I feel like giving up .... just don't get it .... hope someone can point me in the right direction, please ... cheers, Chox.
Answers
Best Answer
No best answer has yet been selected by chokkie. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
The batter should be quite liquid, and you should introduce as much air into it as possible using an electric whisk. Success can also depend on what type of oven you're using. Make sure you bring the oven up to temperature and open the door for the minimum length of time when you're putting the tray in.
Or, throw in the towel and buy frozen ones.
Or, throw in the towel and buy frozen ones.
-- answer removed --
-- answer removed --
-- answer removed --
•175 (6oz) plain flour
•2 medium eggs, beaten
•300 (1/2 pint) milk
•Beef fat from the roasting tin, spooned off and reserved
Sieve the flour into a mixing bowl. Add a pinch of salt and make a well in the centre then pour in the beaten egg, milk and 75ml (3fl oz) cold water. Gradually stir together with a wooden spoon to make a thick, smooth batter that coats the back of the spoon, them cover and chill for 30min.
2 When the beef is resting, increase the oven temperature to 220ºC (200ºC fan) mark 7. Put 1tsp beef fat into each hole of a six-hole large muffin tin and heat in the oven for 5min.
3
Pour the batter evenly into the holes and cook the puddings for 20-25min until golden and well risen.
Make sure the fat is very very hot, smoking hot in fact. Once the batter is poured in pop it in the oven and do not open the door again until the time is up
•2 medium eggs, beaten
•300 (1/2 pint) milk
•Beef fat from the roasting tin, spooned off and reserved
Sieve the flour into a mixing bowl. Add a pinch of salt and make a well in the centre then pour in the beaten egg, milk and 75ml (3fl oz) cold water. Gradually stir together with a wooden spoon to make a thick, smooth batter that coats the back of the spoon, them cover and chill for 30min.
2 When the beef is resting, increase the oven temperature to 220ºC (200ºC fan) mark 7. Put 1tsp beef fat into each hole of a six-hole large muffin tin and heat in the oven for 5min.
3
Pour the batter evenly into the holes and cook the puddings for 20-25min until golden and well risen.
Make sure the fat is very very hot, smoking hot in fact. Once the batter is poured in pop it in the oven and do not open the door again until the time is up
-- answer removed --
-- answer removed --
-- answer removed --
-- answer removed --
