yorkshire puddings

As Yorkshire born and bred my pudding recipe is:
4oz self raising flour
3 eggs
pinch of salt
1/4 pint milk
1/4 pint water

Mix the flour and salt, add the egges and a little of the milk and water, beat well adding the remainder of the liquid gradually, once mixed leave to rest for 1/2 an hour. Make sure that the fat in the patty tins is smoking hot before adding the batter and cook until nice and brown in a very hot oven.

For a variation add a teaspoonful of mixed dried herbs to make seasoned puds, though these can be a bit stodgy in my opinion, other half loves them with onion gravy.

 

hi celia,i have tried other ways without success, since i started using more eggs i have never looked back

 

Same here I used to use just 1 egg and they never rose as well as they do now. I did refuse to make them at one point because my Mother-in-law's were brilliant. We're now in competition!

 

you have just proved the point celia, use more eggs. I used to use s-r flour never worked then i started using plain flour and loads of eggs.
your mother-in-law will not have a look in once you try mine :D :D

 

so does my hubby, and he cooks a fine yorkshire pud. my mum in law taught me how to make york. pud. you cant beat it. veggi or no veggi

 

The 1st time my Yorkshire puddings rose after 20 years of disasters was ( Wait for it )
when the thermostat had gone on my Oven with out me being aware of it just thought blimley that smells very hot....it was about 250 C plus...
Oh 4ozs plain flour, water, couple of large eggs plenty salt and pepper teaspoon mustard throw it all in the liquidizer, I do put the tin in the oven to hot up really well before putting in the oil Heat is the answer ...I use muffin tins.

 

rosieto my yorks are made the same as yours i use plain flour, i dont weigh it just know how much to put.

 

yes i agree you must have a hot oven and the fat sizzling hot that does make a difference as i said in my previous post for my recipe of yorkshire puds

 

I'm in the middle of making my Yorkshire Pud, although have improvised with the container as I can't find the proper thingy. I used wholemeal flower as that was the stuff I found in the cupboard. Heck, I really ain't got a clue, have I...? Its 5 in the morning so looking forward to a nice Pudding breakfast and one of these... :D

 

never made yorkies with wholemeal flour before maybe bread, what were they like royster do reveal, interesting

 

Does anyone know how to make plum jam? We have loads of plums and would like to make the jam rather than freeze them...

ThanksKandy

 

Go to Recipe section ...

 

We're going to have your Toad in the Hole for brunch, Rosa, so I'll give you the verdict later today ... fingers crossed!

 

I did half of your recipe, Rosa, and I got 12 individual Yorkies and one Toadie. The Yorkies were lovely and light (have frozen them) but we both found the Toadie a wee bit "heavy" although it rose like nobody's business then exhaled when it came out of the oven. T'other half said to use 3 rather than 4 eggs next time (with 6ox flour).

 

probably use less flour as the 12 ozs does use a lot of yourkies as i do a batch of them and freeze half.