Yorkshire puds - how do you do yours?

[Brengirl]

I've just bought myself 2 silicone pans. I only want to see if they get wobbly when warmed up.

[binley100]

Silicone pans???

[binley100]

Oh now I know. Googled them. I just tend to use baking parchment, or grease my tins or elbow grease to clean them.

[zazen999]

Right.

bought 8 silicone muffin cases at Lakeland on Friday.

Made better tonight - 2tablespoons each of flour, milk and water; some S&P, and 2 eggs.

Got the oven to 220deg.

Poured batter in and it did nothing for 10 mins.

then; they started to rise. I can see through the door using a torch, that these might well be the best yorkies I've ever made. They are about 6 inches tall and going a lovely shade of brown.

Again, WAYNE - WE LOVE YOU!!!!!!!

[HeyWayne]

Right.

bought 8 silicone muffin cases at Lakeland on Friday.

Made better tonight - 2tablespoons each of flour, milk and water; some S&P, and 2 eggs.

Got the oven to 220deg.

Poured batter in and it did nothing for 10 mins.

then; they started to rise. I can see through the door using a torch, that these might well be the best yorkies I've ever made. They are about 6 inches tall and going a lovely shade of brown.

Again, WAYNE - WE LOVE YOU!!!!!!!

Right back atcha sweet cheeks!

Had some friends round for a roast yesterday and once again - Yorkies didn't let me down.

Isn't silicone great - so many uses.

[Madhouseof5]

Ohhh, i really need to invest in a silicone muffin tray.

My hubby is a yorkshire man but will admit, somewhat grudingly that I make better yorkies, or at least that mine are consistently good where his are sometimes hit & miss.

I don't really measure anything. I would guess at about 3 or 4 heaped serving spoons of flour, 2 eggs, some milk, salt & ground black pepper. I did agree that the key seems to be very hot oil and in a hot oven.

We love to eat left over casserole in giant yorkshires, yum!

[sarraceniac]

First. Don't weigh anything.

Assuming you are cooking about a dozen small pattie pan Yorkie Puds:-

Put about a cupful (no measure is critical) of good plain flour, Bero or Mcdougall's are fine, in a mixing bowl. Add two large eggs and stir in using a balloon whisk. If you want to, add a pinch of salt but it doesn't matter, you can always add salt later at the table. This should make a sticky mixture. Add a splash of milk to 'slecken' and keep mixing or whisking and adding until the mixture is the texture of double cream. Put in the fridge and leave for at least 2 hours, overnight is not too long.

Cooking:

Get the oven as hot as you can. 20 minutes at full belt is fine. Put either a splash of oil or a knob of dripping (Yorkshire purists would say always dripping) in each of the patty pans and put it on the top shelf of the oven. Let it start to smoke (about 10 minutes).

Take the pudding mizxture from the fridge. It will have thickened slightly. Add another egg and re-beat it to slecken again.

After the 10 minutes is up take the patty pan from the oven and share the pudding mixture round the twelve pans whilst they are smoking. Return immediately to the oven and cook for twenty minutes.

That is Yorkshire Pudding - no argument.