Yorkshire Puddings

I don't think I overly beat mine.  Just long enough to remove the lumps. 

I've been working and working on getting these right and... I'm nearly there. DH doesn't get it and thinks I should just go back to buying ready made ones, but now It's become a bit of an obsession.

I use US measurements for some reason (couldn't tell you why....) and experimented a bit before deciding on: 2/3 cup flour, 2/3 cup milk, 2 eggs, pinch of salt, pinch of white pepper.

I whisk the eggs and the milk together until it's pretty well beaten then add to the flour and season. Whisk it really, really well.

In the meantime (I let it sit for a bit after beating) heat a tiny bit of oil (too much oil has been my downfall - makes them soggy on the bottom) in each tin until it's REALLY hot (I leave the oil in the oven for a good 10-15 mins on 220) then divide the batter as quickly as possible between the tins.

Bake 'em for a good 15 mins at least and DO NOT OPEN THE DOOR!

I'm still not there, but I'm getting damn close!  I'm convinced that it's the technique - not the batter - that makes a good pud.

I put the flour in the bowl, make a well crack the egg into the centre, beat it all up, then slowly add the milk until it is the consistency of single cream.  If you mix the milk with the egg then add to the flour you won't know if you have added too much milk, and if you have and need to add more flour it doesn't come out as well.  I don't find that I need to beat it to death.

I also use self raising flour, or plain flour and add a little baking powder.

Also, if the oil is hot enough then you can't really add to much, as they will crisp up at the bottom immediately and shouldn't have the chance to get soggy.

Vicky

I beat my eggs for at least 5 minutes and then add the flour.  I only add as little milk as possible until the flour is incorporated.  then add milk.  then do the heated oil/hot oven/don't open the oven door even if hell is freezing over. 

This technique is from my English grandmother who got it from her mother and so on and so on...

It's an American cookbook and recipe, but I used the Betty Crocker cookbook for my first pud and it hasn't let me down since. DB says they're brilliant. The only problem I've really had with them is one new recipe I tried was too eggy, and I used to have problems with the puds sticking to the pan. I think I figured out that about 1/2-1cm of oil on the bottom works well for my oversized muffin pans. I don't have the pud tins, just the large non-stick muffin pans.

1 cup flour
1 cup milk
1/2 teaspoon salt
2 large eggs

I cook this at 450°F.

Oooh, I'd say that's way to much egg.


Vicky

We cheat and use 'A Mix For Yorkshire Puddings', works a treat.

I can't remember where I learned it, but if all of the ingredients are room temperature the batter rises really well.

Oh, and leave the batter to rest for 15 or 20 mins in the fridge

Well if I don't make the best damn Yorkshire Puddings in town now then I am a complete moron!! 

Thanx Guys! this is fab stuff!!! 

I would ask my mother her advice but hers are just as awful as mine...my dad says you can murder people by throwing them they are that hard!!!!

Maybe bad Yorkshire Puddings runs in the genes