Sunday roast problem

Esmay

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 will have to try the horseradish, bet that give a nice little extra. I sometimes put whole grain mustard in with toad in the hole, but have never tried English mustard. Do you use the mustard or the powder?

Honestly I think it's probably down to temperature.
I'm attaching a photo of my last Yorkshires, you can see that the ones on the lower, cooler rack have not risen so well. I make individual Yorkshires, but in a thick tin with holes about 4" across. It's annoying that the tins are just slightly too big to fit two to a rack.
(You may think it's a little weird to have a photo of them, but I sent it to my daughter to encourage her to get a move on and come over for lunch!)

And I agree with others, NEVER use SR flour or baking powder, it makes them go cakey and flabby rather than puffed up and crunchy on top. Strong flour is fine, but you might need a different amount of liquid.
My Granny made the best Yorkshires I've ever had and she simply measured with a cup. Sadly none of us know the proportions she used. She also made a lovely parkin using cup measures, but both recipes are now lost in the mists of time.

Hi Mamma66 ,

I use ready made Colman's mustard and creamed horseradish -about half a teaspoonful each plus some salt .
The liquid is half water half milk .
I don't always add baking powder if I've used a lot of frothy eggs .
If I can - I use beef dripping not oil .
My Yorkshires come out like mini soufflés.

I'm always experimenting with cooking .
I think that I tweak everything - a bit like Nadiya Hussein !

Good luck with your Yorkshires !

I always let a little air out half way through cooking mine, seems to stop soggy bottoms.
Try James Martin's recipe?
It doesn't fail for me. Good luck

Puzzling if you normally have a success with them; I’d guess a temp problem. For anybody who doesn’t have success with them usually, I’ve found foolproof yorkies, from ‘Northern Nic’s back kitchen’ - equal measures of plain flour, eggs and milk, into heated oil and a hot oven. You can see her making them online. Never fails. I use stainless steel cup measures for however many I need. The smallest, 1/4 cup takes one egg, and makes sufficient for one person.

My Sunday roast problem is that it’s only me who likes them 🙄

Yes after over forty years I’ve just been converted by Jamie Oliver. Adding the flour to the eggs makes it much easier to mix.

cc

Honestly I think it's probably down to temperature.
I'm attaching a photo of my last Yorkshires, you can see that the ones on the lower, cooler rack have not risen so well. I make individual Yorkshires, but in a thick tin with holes about 4" across. It's annoying that the tins are just slightly too big to fit two to a rack.
(You may think it's a little weird to have a photo of them, but I sent it to my daughter to encourage her to get a move on and come over for lunch!)

I am not only impressed with the yorkshire puddings but also your oven is so clean!!