Yorkshire Pudding Problem

[phoebelala]

Not EXACTLY surf related

Anyone help a Yorkshireman out with his Yorkshire Pud?

I can get them to rise very well but they never have holes in the middle, they tend to come out like huge hollow "balls"

Very nice they are but not right if you know what I mean. I have had this problem for years with every oven I have ever tried. Maybe its just me. Any members and their wives/partners can help I will be grateful.

Al.

[BUSHWHACKER]

Use less eggs.

[phoebelala]

Use less eggs.

Thanx Vince
Got some in the oven as I write, 1 egg 2 Oz plain flour 1/4 pint milk pinch of salt. Do you use less than 1 egg?

Al

[BUSHWHACKER]

One's an oeuf.

[Medieval Dave]

1. Use the Delia smith recepie - it's in delias cookery course, and also online. Delia recepies normaly work.

http://www.deliaonline.com/recipes/y...ng,745,RC.html

2. Use a heavy metal dish not a thin metal tray.

Should be laughing. I do em that way and mine are $$$$$$ lovely even if I say so myself.

Dave
(ex-pat yorkshireman)

[Vagrant No2]

Al

Make sure the pan and oil is hot when you put the batter in . Thats the secret Ive been told . Best of luck and let us know the result . Yum yum .

[Koi]

Make sure oven is preheated correctly, then what ever you using to cook them needs to be put in the oven to warm up.
If you using a baking tray (like a cake one) with individual sections (deep sided muffin trays are best) then drizzle a little oil in each one and put the tray in the oven. Remove from oven when the oil gives off a little haze but not smoking (about 180 deg C).
Then remove from oven and pour a little mixture in each section, it will start to cook immediately and give you that hollow centre look.
Removing them from the oven to soon will cause them to go flat. Its all in the mixture, the more egg the better and everything needs to be hot, not getting hot but to temperature.
You should not whisk the eggs and milk but blend in with a fork, if when you pour in the batter it doesn't sizzle straight away stop and put tray back in oven to heat oil some more.
A bit of practice and you'll get to know when to remove them.

[BUSHWHACKER]

Gordon Ramsey says......"You don't f******g cook them like that you stupid f*****g t**t! What a total w*****r. What the f**k is wrong with you you sh**!

[Vagrant No2]

Gordon Ramsey says......"You don't f******g cook them like that you stupid f*****g t**t! What a total w*****r. What the f**k is wrong with you you sh**!

[phoebelala]

Make sure oven is preheated correctly, then what ever you using to cook them needs to be put in the oven to warm up.
If you using a baking tray (like a cake one) with individual sections (deep sided muffin trays are best) then drizzle a little oil in each one and put the tray in the oven. Remove from oven when the oil gives off a little haze but not smoking (about 180 deg C).
Then remove from oven and pour a little mixture in each section, it will start to cook immediately and give you that hollow centre look.
Removing them from the oven to soon will cause them to go flat. Its all in the mixture, the more egg the better and everything needs to be hot, not getting hot but to temperature.
You should not whisk the eggs and milk but blend in with a fork, if when you pour in the batter it doesn't sizzle straight away stop and put tray back in oven to heat oil some more.
A bit of practice and you'll get to know when to remove them.

Once again they were pretty poor, They were in the oven when I began the thread and so a little too late to try your suggestions.

Its all interesting info and I will explore them all. I am actually a pretty good cook and do 90% of all we eat at home due to hours we work. So its frustrating that I cannot do something that most seem to have trouble getting wrong

[Vagrant No2]

If in dought Aunt Beasie is the answer .

[SURFVIRGIN]

mix batter as you normaly do then put in fridge for about an hour. this gets rid of all air and should help. if it doesnt work then i`ll deny advising you anyway he he

[pops]

Make sure oven is preheated correctly, then what ever you using to cook them needs to be put in the oven to warm up.
If you using a baking tray (like a cake one) with individual sections (deep sided muffin trays are best) then drizzle a little oil in each one and put the tray in the oven. Remove from oven when the oil gives off a little haze but not smoking (about 180 deg C).
Then remove from oven and pour a little mixture in each section, it will start to cook immediately and give you that hollow centre look.
Removing them from the oven to soon will cause them to go flat. Its all in the mixture, the more egg the better and everything needs to be hot, not getting hot but to temperature.
You should not whisk the eggs and milk but blend in with a fork, if when you pour in the batter it doesn't sizzle straight away stop and put tray back in oven to heat oil some more.
A bit of practice and you'll get to know when to remove them.

blimmy thats a comprehensive right up mate
do you do ironing too?

[That Ruddy Squirrel]

blimmy thats a comprehensive right up mate
do you do ironing too?

I do !!!!!!!

Trev

Ps I am NOT doing yours BEFORE you ask !!!!

[bobafatass]

From one Yorkshireman(in exile) to another.....

Use semi skimmed milk, and add a little water to the mix, not much only 3 - 4 tablespoons.

Make sure the lard is smoking hot in the tray.

Make the batter 4 hours beforehand, give it loads of elbow grease in the mixing and leave out of the fridge.

works for me and 4 generations of the family.



Andy.