Sunday roast problem

Check your oven temperature. You can buy oven thermometers.

I’m just puzzled at someone having a roast dinner at 12.00.

Perhaps EvaDarcy is in a time zone two hours ahead MerylStreep!

DD was cooking hers when she phoned at 9 am today (our time).

Auntie Bessies ?

Have you used the wrong flour?

I quite like the flat puddingy effect of using SF flour occasionally.

MerylStreep

I’m just puzzled at someone having a roast dinner at 12.00.

Why?

Some of us like to eat early, and perhaps the OP is having afternoon tea later?

My son does a superb Sunday dinner and he cooks the Yorkshires whilst the meat is roasting, rather than having to put the heat up towards the end. They stay hot in the second oven. So this could account for the early time.
We eat at 1 pm on Sundays.

I have absolutely no answer. I just wanted to bond with another flat pudding maker. Both grandmothers and mother made fantastic puds, and I am no slouch as a cook generally.
But the kitchen goddess deserts me whenever the words 'Yorkshire Pudding' are uttered. I have strayed from my mum & gm's recipe to try to get an answer, and have tried just about every trick I have ever come across. I shall monitor this thread in case of new ones.
And no, I daren't try Aunt Bessie's. Every ancestress ever would come to haunt me!

It puzzles me why they rise better with plain flour than with self raising.

Mine are very often flat, or sink as soon as I take them out.
Recently I have used extra eggs, which seems to work.

Yes henetha that has lways puzzled me too! Has anyone got the answer?

was the oil not hot enough?

Nannarose

I have absolutely no answer. I just wanted to bond with another flat pudding maker. Both grandmothers and mother made fantastic puds, and I am no slouch as a cook generally.
But the kitchen goddess deserts me whenever the words 'Yorkshire Pudding' are uttered. I have strayed from my mum & gm's recipe to try to get an answer, and have tried just about every trick I have ever come across. I shall monitor this thread in case of new ones.
And no, I daren't try Aunt Bessie's. Every ancestress ever would come to haunt me!

And aunt Bessie’s are awful crunch filled with air

I'm hopeless at Yorkshire puddings too!
I like them but DH doesn't so I very rarely make them now.

Nothing wrong with eating your roast lunch at 12.00 !

I use plain flour with baking powder and not self raising .
I sieve it .

I add a tiny bit of horseradish and English mustard to the eggs , which I've whipped up to a froth I pour the mix into very hot , but not smoking oil .

I don't like Aunt Bessie's .

I use lard in muffin tins for individual puds.
I think the most important thing is having the fat very hot soot sizes as the mixture is poured in and keep the temperature high.

Lunch at noon would be right for me as I am an early riser. If the family comes for a meal it is always at that time. I find that the harder I try the worse my Yorkshires turn out. Guess quantities, beat and pour them in to very hot oil and they are fine. Measure carefully and allow to rest for visitors and they are rubbish!
Good luck next time.

I know this goes against what seems like common sense but I put cold mixture into a cold, greased silicone 6 hole 'tin'. Then it goes into a hot oven and they always rise really well. Give it a try.

I made 12 wonderful “Yorkies” to go with our pot roast this evening, 200gm plain flour, 4 eggs, 300ml milk and seasoning, let the batter stand for as long as possible.
Pour into very hot oil, and put in 180 degree oven or top oven Aga.
????

I always let the batter stand too.

My mother's recipe NEVER fails.

Crack three large eggs into a jug.
Add a pinch of salt and two very heaped tablespoons of plain flour.
Add a good slug of cold water (not milk) and mix roughly with a fork.
Start beating with the same fork when the flour is incorporated enough that you aren't going to have flour flying everywhere.

Continue beating for a minute or so, adding more water if the batter is too thick. Don't be concerned if there are flour lumps in the mixture, they will disappear during cooking.

Heat a knob of lard or dripping (or even chicken fat from a previous roast) in each compartment of the pan (I use deep-sided bun tins), until hot. Brush the fat up the sides with a silicon pastry brush. Pop the pan back in the oven for another thirty seconds and give the batter one more quick beat with the fork.

Pour batter (lumps and all) into the bun tin and bake for about 30 mins, about 200℃ (or 180 - 190 fan).

NEVER use SR flour. White bread flour is fine to use if you don't have plain.

I had always added liquid to flour in a bowl, but once watched Jamie Oliver do the opposite, flour into liquid as Springychicken does. They were my best ever effort!

Thank you everyone for your feedback !

MerylStreep

I’m just puzzled at someone having a roast dinner at 12.00.

Not us but everyone around us eat their Dinner at 12 o'clock Sunday and throughout the week. The farmers are often on their way back to work when we have our lunch, they have been up since 6 a.m.
As to the yorkshires I would say have you changed your flour? My mother who was a chef always said that some flours did not work in the same way as others, or was your power down this happened to us every Sunday where we used to live and cooked with gas.