General Chat

My mum was able to make the most exquisite Yorkshires......she called them "Airballs" literally they rose from the sides and became practically hollow...
I've tried many different ways but mine come out similar to aunt bessies
(only better) any one on here able to offer a few tips?

Bob :-)

I wish I could help you but mine are not that good. I hope someone gives some good tips.

Sylvia

Add cold water....the steam from it makes them rise more.......My Yorkshires used to hit the top of the oven.....mind you, I am talking about large square ones.

Try the water

Well, basically it's plain flour, water 1 egg sprinkle of salt........ hot oven even tried a sprinkle of bicarb

Why the bicarbonate?

Plain flour....
Milk
Pinch of salt
Egg
Tablespoon full of water

Get somebody else to make them.

I just can't make a Yorkshire to save my life. I love my Aunty Bessie!

oh yes....don't forget to heat the oil in the tray before adding the mixture

Heat the oven, for about 10 minutes before cooking.

Beat the batter mixture and leave it to stand in the fridge for about an hour.

Beat the batter again, and get air bubbles to form.

Pour oil/fat into the tray, or bun tins, and heat them on the hob until the oil starts to smoke slightly.

Pour the batter into the tins, it should start to bubble, and put them into the oven Mk. 6 for about 25 minutes.

Mine usually cooked in a large tin, the outside edges rise incredibily, and the centre of the tin is still a little soft, but you can adjust the timings to suit your own taste.

A glass door on the oven is a real boon.

I was born & bred in Yorkshire but never able to make a decent yorkshire pud. My son, however, a born & bred Canadian makes the best, never a failure, light, fluffy, hollow. He uses the Laura Secord cookbook. Laura Secord being a great Canadian heroine.

@ Mowtown Girl......Showoff :-P

I find mine rise much much better with fat instead of oil and they are really quite good the only thing is I never weigh the ingredients ...just guess :-S

dont use semi skimmed milk,,,,,

I use 4 ozs good plain flour.mcdougalls or other,, ,(cheap flour dont work)
2 eggs,
pinch salt
milk,to make a pouring batter,

whisk together,,,,

mix in 2/4 tablespoons water,,,,,into hot greased tins into hot oven gas 7 middle shelf for 20/25 mins,,,,,,,big as tennis balls

,,,,,,any mixture thats left, I add oxos and water to make the gravy,

I never let the mixture stand and they still rise out the tins,,,,,,,,,



Yorkshire pudding is supose to be that,,,,,,,risen edges with a thickish middle,,,,I like mine the northern way,,,,,,first with gravy,,,,, :-)

I make what I call real Yorkshire pudding big fat fluffy ones

but my butler makes pancakes :-( :-(

thanks for the suggestions,
think I have tried most of those.........
Susan, was hoping to get some extra gas into the mix....

try adding a table spoon of vinger
that's what they used instead of eggs during the war

but you can add it with egg to I do this sometimes :-D :-D

yorkshire pudding are a bit like my dumpling and rice

a no go area

now if you want a pie well my kids will say that is a different matter
thay love it