Yorkshire Pudding cooking tips

Make your batter, put it through a sieve to remove any lumps, chill the batter for 24 hours, rewhisk.

Make sure the tray you are doing your yourkshires in is smoking hot, add oil, keeping the tray on a hob to keep up the heat, add batter, roast.

Perfick every time. Guaranteed to rise massively.

He does exactly that and has an old pan. Somehow I think that an old tray somehow helps, I don't know. Mine go lopsided but I think that my oven doesn't heat evenly.

Yeah, give the tray a turn half way through.

An old pan HAS to be used! If only because you are gonna get it red hot at first, so it will buckle, bend etc.

Lumps ???

Don - I'm disappointed !!

I so do love a good Sunday roast. Roast beef and Yorkshire Pudding is my favourite. One slight problem I have is with the Yorkshire puddings. I can't get them to leave the baking tray. Tried greasing the tray but they won't budge. Any tips?

Rather than greasing your yorkie tin tray, try putting a little oil in the bottom of each pocket of the tray, put the oiled tray into a really hot oven for about 15 mins (nearly highest temp setting) and then once the oil is hot you can pour in your batter mix. This will help the yorkies rise and will also make them easier to remove from the tin.

(Batter mix improves if you let it stand for a while before using it, so getting the tins hot first fits in quite well with the timings).

In our house yorkshire pudding go with every roast dinner ... yum!!

Get the oil really hot before putting the batter in and they should pop out easy as pie. Maybe the problem lies with the tin not the puds...

Don't put the tray in the dishwasher after you've used it, just wipe it over with a paper towel or a cloth. This leaves a fine laying of oil or fat over the metal which will help stop them sticking and do you no harm.

I would like a yorkshire pudding recipe, I thought only Aunt Bettys made them, Im not kidding as well.

To be honest when I'm in blighty I buy the ready made puds.

My recipe is sometimes successful. Works best if you say a little prayer before starting.

Flour, egg, milk, salt and pepper. Mix them up altogether. Put in fridge for 30 mins or so. See previous tips on how to cook them. Make sure you put some juice from joint of meat into baking tray for flavour. Cook mixture for 45mins on about 200 degrees.

Thanks for the non-sticking tips.

errm, that would be Aunt Bessie, I think! Although I am sure that there is an aunt Betty out there who makes a mean Yorkshire Pud!

Just use equal amounts of eggs, flour and milk with a pinch of salt. Whisk them into a really nice smooth batter and leave for at least 4 hours. Some even make the batter the day before and leave overnight.

Either put oil or, best of all, the cooking fat, into the trays and whack it in the oven to make sure the oil is screaming hot before you put the batter in.

The Yorkshire puds should take about 15-20 in all to cook

Ok not a good chef here Crawlie but how do you put equal amounts of eggs, flour and milk together ? How are you measuring that, by weight or what ? 2 are fluid, one's powder.

Not taking the piss, i really don't understand.

@Crawlie

Looks like sound advice to me. However 15-20 minutes? Maybe it depends on amount of batter you're cooking or pre-heating the baking tray enough.

Measuring ingredients takes all the thrill and risk out of cooking. Don't do it.

4 eggs, 4 cups of flour, 4 cups of milk.

or

2 eggs, 2 cups of flour, 2 cups of milk.

or

400 eggs, 400 cups of flour, 400 cups of milk.

easy init

This is my Mums recipe, and she's from Yorkshire!

100g Plain flour (4oz)
2 eggs
ca. 150cc Milk (5 fl.oz.)
A little salt.

Mix together, best way to get the flour in is using a sieve.
The mixture should be like thin cream
Allow to stand for a while.
Heat up the fat in the baking tray until it is smoking, oven set at 190-200°C.
Pour in the batter and cook for ca. 20mins depending on how they rise.
Eat and enjoy!

1 cup of eggs, 1 cup of milk, one cup of flour. Never failed for me or my Mother

thanks guys, i cant wait to have my sunday roast with theyork puddings now..mmmmm

Being a Yorkshireman meself...

1) Use 50% milk, 50% water
2) I rub lard around the baking forms before putting into oven (4 puds per form)

The puds slide out pretty well after baking & the family gorge them (one of few things
both kids will eat...)

The oven has to be hot. My gran told me " see the smoke, and then put them in"
robert hamburg

Is there not a fire danger?

Followed the tips today. Got the oil really hot in baking tray before adding mixture. 1 egg, 1 cup milk, 1 cup flour, salt and pepper. The little beauties left their tray effortlessly. I jumped for joy. Although I did need 30 mins to cook them. Kids were also impressed. Although you wouldn't guess it from the pic.

Use griessler flour, well fine, makes quick batter. I have no idea what measurements I use. Lets say 8oz of flour, 3 eggs, and then enough milk to make it look like enamel paint. And salt of course. As everyone's said, you do need to let it rest in the fridge, and you do need to get your baking tin thingy up to a decent temperature. I whack mine on the hob and then chuck a good glug of oil in, leave it till smoking, then add the batter. Never have a problem getting them out of the tin.

anyone know why when i make mine i never get a hole in the middle?

Your oil probably ain't hot enough, and you are not using enough of it, and you might be using too much batter.. When I chuck a spoon of batter in a baking tray, the sides puff straight up in a matter of seconds, leading to that indented top you are looking for. Too much batter and they just zoom out of all control in the oven and end up obscenely large.

I think that is the problem.

Cheers matey

My Yorkshire Pudding mixture doesn't rise up the sides

ok so plain flour plus milk and egg whisked together and left to stand put in preheated oven and it stayed flat plain flour was used. it stayed flat like a oven baked pancake which was notthe result I wanted any yorkshire pud tipsters out there or do I have to ring me mam!!!

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I'm quickly coming to the opinion that don's the one to listen to around here on things cooking but this one is going against what others have told me on the temperature of the batter.

I've been told that if the batter is too cool the temperature difference with the oil when pouring the batter in makes the oil cool too much. What makes more sense here?

To my mind the trick is to use milk & water mixed 50:50. For a long time my mother used to use 100% milk & all pud in one form & it turned out like neoprene diving suit. In later life she changed to 50:50 milk & water and individual forms & hey presto - crisp delicious YPs.

Having just tried my latest batch with the cup of each method I'll try that one next time.

Semi-Skimmed or full fat milk?

Normal milk - wot comes from cows.

You are completely correct, I am.


Well, if the oil is not hot enough, it might cool down too fast...remedy, get the oil SMOKING. People so often don't. Yep, it'll blacken your shiny brand new pudding tins. Yep, it increases the risk of burning yourself. Yep, it WORKS.

Seriously though, resting batter for yorkshires helps relax the gluten in the flour, so a smoother batter, so a better pud. It's that simple. People tell you that putting cold batter into hot oil is bad? Well, nope, never had a problem in any of the places I've cooked them. Ever. Not once. If people think the batter is too cold, it is because their oil is not hot enough. Done. I'll bet the same people who may think that batter should be room temperature before cooking do NOT follow the same rules on their meats. I'll bet they take meat from the fridge, and whack it in a pan. Now that IS bad, and will produce poorer results, but batter ain't meat.

BTW; Don't ever rest any batters with baking powder or anything like that. The rising power needs to be used quick man. Double acting powder can theoretically be rested I would imagine, but still, I would not.

My Yorkshires last night hit the roof of the oven. Far more successful than any I've cooked in a long time.

Thanks all.

all you need to know is to make the micture 100% lump free and the oil boiling boiling hot!! so be careful

using which recipe/method?

6 eggs to a pint,dont make it to thick,leave it to rest,before you use it...in professional kitchens they use convection ovens(fan ovens) and this helps...i also will add some of the fat from the roasting tin ,nice beef flavour..

I normally make my batter in the morning, 2 eggs, flour, salt & half milk, half water, put it in the fridge & take it out about 1hr before cooking, also make sure the pan & oil is smoking hot (burnt the shit out of my hand last week using "new" aldi oven gloves). I also take the roast out of the fridge 2 hrs before cooking. So what is the best fat/oil to use for yorkshires, what with all the healthy propaganda around now the meat doesn't have a whole lot of fat & I like to keep what drippings I do get for gravy.

Ooh, Yorkshire pudding... Use approx a mug of flour to two eggs, with mixed milk/water to make a mixture that's a bit thicker than sunflour oil, add a little salt, whisk all the lumps out, make an hour before you need it and let it stand, then just stir before adding to pan. The oven needs to be very hot, genuinely over 200C (not just what's indicated on the dial in a flaky old oven that never gets to temperature) and use a clay pot as this has a bigger heat reserve than a tin pot, put in oven for 20 mins to heat up, then add fat (much bettter than oil is goose fat, or dripping, don't use butter as it will burn) and return to oven for 10 mins, then add batter. Cooking takes 20 mins and try to avoid opening the oven during this time.

Where the hell do you get a clay yorkshire pud pot, I have a cast iron one, but never seen a clay one??

Lard.

If you have a crap electric oven that is never really gonna get hot enough, whack the cooking tin on the hob to get smoking. I use some crappy old thing that was originally designed for muffins I think. The moulds are really deep so you get whacker puds, easily 6 inches high, if you want them.

For 2 people, I use an egg, 75g of flour or so, and I dunno, about 75 ml of milk. Seasoned and rested for a few hours before use. Could probably add a glug of weissbier actually for some extra lift. You can make cool beer pancakes with a similar batter. The beer yeast makes them taste more bready, and they're quite awesome with indian food.

Cast iron is also good but the very thin flimsy tin ones cool down too fast when the batter is added - heating the batter through in a hot oven is critical. By 'clay' I mean an oven proof dish made of ceramic/pyrex/clay/whatever.

Right, will try this next time I make Indian


Yes i do notice that the cheapo ones get cool really quickly, but I do like individual puds and I have only ever seen square or oval pyrex dishes, maybe the trick is to turn on the burner and put the pan on there while i pour the mix in. Then again my yorkshires normally turn out pretty good.

With individual forms it's not so bad as there's more metal per pudding and so more stored heat with less batter. I usually make one big pudding and then it's much more important to get the dish really hot.

a teaspoon of vinegar makes all the difference in the batter mix, chef brian worrel thompson gave this tip on tv, i have found it works a treat, they"ve never been so big !!!

You probably mean Anthony Worrel Thompson. As an interesting fact that may get you an extra point in a pub quiz somewhere, he invented the "Worrel" bit himself, in an attempt to stop people assuming his middle name was "uselessfatdimwittedbastardwhocannotfuckingcookforshit. Quite often referred to as "AWT", which is cleary both missing another "T", and spelt wrongly.