Yorkshire puds - how do you do yours?

[HeyWayne]

Given that I'm a Southerner and my in-laws are both from Yorkshire, I'm quite proud of the fact that I can make better Yorkshire pudding than they can (by their own, and the rest of the family's admission).

However, the best I've ever had were at The Ivy - really crisp and light but not airy (if that makes sense?).

Anyhoo - here's my question.

My recipe is as follows:

110 (ish) grams of plain flour
300ml milk
3 eggs
good pinch of salt

Whisk until smooth and a little bit frothy. You can leave the batter in the fridge if needed, but I don't always.

Heat oil in silicone muffin trays until shmokin'.

Pour batter mix into oil until about half full and put back in the oven on full heat - or around 220C.

Now, here's the crunch bit - to turn down, or not to turn down, that is the question.

I've always turned it down to 180-190C after about 15-20 mins, but I'm thinking maybe leave it on full for longer.

The reason for asking is that whilst the puddings have a bit of crunch to them they're not as crispy as I remember them at The Ivy.

Go on then, how do you do yours?

[snuffer]

More or less the same as you HeyWayne but I never bother having the oven at full temp. If the joint is cooking at 180 then that is what the yorkshires go in at. Seems to work OK, never had any bother.

Must admit I do occasionally cheat and buy precooked ones from the farmshop. Very tasty and just need warming up. Put them in the (turned off) oven whilst the meat is standing. 30 pence each though but they are convenient.

[Brengirl]

I always use half and half water/milk. But why should I know I'm a southerner. I would also like to know why each batch comes out different.

[wollyanna]

I always use have and half never measure anything either but as long as the fat is hot they alwats seem to turn out alright .They do vary from time to time but James Martin uses loads of eggs and I only use 1 if I'm doing about 8 puddings, otherwise I think they taste a bit eggy. Must admit though to also being a southerner living in Yorkshire.

[Bigmallly]

I always use half and half water/milk.

I tend to agree. I whisk the eggs into the water before adding the flour. The main key as Wayne says is a really hot hot dish. The batter should sizzle as you pour..............Aunt Bessie also does a good job...

[pdblake]

1/4 pint of milk
2oz flour
pinch of salt
1 large egg

Mix and leave at room temperature (not in the fridge) for about 1hr before using.

Put a drop of oil, or dripping into each part of a bun tray and heat the tray in the oven for 15min. Take out and pour in mixture, cook on top shelf for 30mins. Don't open the door to see how they're doing.

[Brengirl]

I used to buy Bessies but I now buy a tray of eggs about every two weeks and have to batch bake to use them up. Any eggs nearing use by date I make yorkshire puds with and freeze them myself. I've got a big ice cream freezer in the garage which is top to the brim with homemade stuff.

[SarzWix]

I just use Co-op frozen ones (made with FR eggs) because I'm so rubbish at them, that it's just a waste of ingredients! Either that, or, my oven is rubbish...

[Flummery]

I do it like pdblake. However, as I'm from Lancashire, mine are batter puddings!

[Bren In Pots]

I make mine using an old Be-Ro cook book

4 oz Plain Flour
pinch salt
1 egg
½ pint milk

the secret is to pour the batter mix into very hot scary looking fat. I cook mine at 230 for about 25 mins using those 12 hole patty tins.

[Brengirl]

If you have a hotplate type oven set it on low and rest your oven preheated baking dish on this while delivering the batter. I also put pepper in the pan first.

[Alison]

I use Delia's recipe (can't remember without looking) but I do know that one egg does us 8 little puddings - HW's sound far too eggy for me. Like them crispy at the edges but soft in the middle and then tend to fill them up with gravy so they're really tasty.

[HeyWayne]

I use Delia's recipe (can't remember without looking) but I do know that one egg does us 8 little puddings - HW's sound far too eggy for me. Like them crispy at the edges but soft in the middle and then tend to fill them up with gravy so they're really tasty.

Have you tried it with three eggs then Alison?

[Alison]

I've had very eggy ones and they don't taste right to me but suppose it's what you're brought up with.

[HeyWayne]

I've had very eggy ones and they don't taste right to me but suppose it's what you're brought up with.

Sorry - that's tosh.

The food I was brought up with wasn't fit - well, it wasn't what I cook.

I know a lot of people that say "Oh, I wouldn't like that" without even trying it. I was just curious to see if you'd tried it with three eggs. I've tried it with one, and to be honest, can't tell the difference - it's just habit. Were the "eggy" ones you've tried made with 3, or maybe more eggs? Maybe there's a cut off when things start to taste "eggy".