Yorkshire pudding

4oz plain flour, 2 eggs, half pint milk. Mix them together and leave for a few hours. Cook in hot fat and don't open the oven until you think they are cooked. This is similar to Tom Kerridge's recipe and has worked for me!

A thread similar to this was started some time ago.
I have followed the recipe given then from Brian Turner.
Break 2 eggs in a cup, in the same size cup measure the same quantity of plain flour then of milk. Add a pinch of salt , beat all together in a bowl.
I then put it in the fridge for a few hours. Heat oil or dripping until almost smoking then add batter, cook for 25/ 30mmins in oven at 200 c.
Mine almost hit the oven roof.
This quantity makes 6.

I haven’t made my own for years, sadly, as mine never turn out right. When DH makes them they rise beautifully, and I swear he doesn’t do anything different (apart from often skipping the “leaving for a couple of hours”, which I always stick to). I reckon it’s because he’s Yorkshire born and bred and I’m an incomer.

Fridges were invented long after Yorkshire puddings so I'm not sure they are required for the making thereof. I've certainly never needed a fridge. Batter in a bowl with a plate over it left on the kitchen table for an hour will work just as well.

Letting the batter sit for a while before it is cooked is important though.

And so is cooking it in hot fat. I use lard as I never seem to have any dripping.

I wonder if vegetable fats don't work as well. I suspect they don't because they are more volatile at high temperatures.

I can't understand the liking of these , pancakes gone wrong

In the twenty years that i lived on a narrowboat, I never managed to make perfect Yorkshire puddings, despite being Yorkshire born and bred, and having been taught by my mum and grandma, both masters of the art! Then i moved into a house and haven't had a problem since. The obvious explanation would seem to be that calor gas ovens simply don't get hot enough!

I have to say that people seem to put more eggs in nowadays than we used to do - I am sure it was only one egg to 4oz plain flour back then, in our family anyway!

Get a silicone muffin pan and lightly grease it. Make the batter with one egg, a heap of plain flour (maybe about 4ozs, it was never weighed by my mother), salt and pepper and enough milk to make it like single cream. Get your oven very hot and put the batter in the cold greased silicone pan. I never remember to let it sit. It will be perfect. This is a mixture of mother's recipe and my sister's tip about the cold silicone pan. We are all Yorkshire born and bred but I don't think that should make any difference.

I never measure mine, just plain flour, milk and one egg, enough for 3 large individual puds until it's a thick in batter. Let it stand while the oil is getting hot, I use rapeseed if there is no duck/goose fat. A quick stir with a fork before adding to the very hot fat. About half an hour and yum!

I use strong bread flour instead of plain flour they always rise perfectly.

I think it’s true that people are putting more eggs in nowadays. After all, Yorkshire puddings were invented as a fill you upper when times were tight. My mum (Yorkshire born and bred) never measured quantities either. It was a heap of plain flour, one egg, and about half a pint of half and half milk and water. They were the best Yorkshires I’ve ever tasted.

I have learned through experience that cooking Yorkshires in a fan oven can produce disappointing results. Avoid, if possible.

I have learned through experience that cooking Yorkshires in a fan oven can produce disappointing results. Avoid, if possible.

absent thank you!!

I have tried all the above but usually try a recipe from an ancient McDougalls cookery book - they used to be wonderful but since having a fan oven they are more than disappointing - they are a source of great amusement to the family.

It's not me it's the oven .....

Thank you everyone. I’m going to give it a go tomorrow again. I’ll let you know how I get on. Can’t wait until the day when my Yorkshire puddings rise beautifully.

It also depends on your oven,
I made Yorkshire puddings successfully for years then we moved and I inherited a different oven and the pudding didn't rise.
I have a new oven now but haven't tried it out yet on Yorkshires.
You can use dried milk and I only ever used 1 egg for the amount I made.
If the mixture is not a success use what's left for pancakes with jam lovely.
The fat needs to be smoking hot though.

I use the two glass way, two identical glasses - egg/s in one and use dry one to measure plain flour (not SR as you would think) to same level as egg. Put flour in mixing jug. Then use same level for milk. All together in jug, pinch of salt and whisk together. Let it sit for half an hour then get your tin/oil into oven to get really hot. Pour in the batter, cook top of hot oven. Never fails.
I find one medium-large egg makes half a dozen lovely yorkshires.

Make your batter as you put the joint in the oven. For every two tablespoons of flour add one egg. Add milk until you have a 'single cream' type of batter. Leave to stand. When the joint is ready remove and rest. Turn oven up to high and get your tin with a natural fat. Dripping used to be used but lard is fine. The fat needs to be smoking hot. Put even amounts in each tin (if making individual ones) or arguments may occur. Leave until ready which should be about the same time you have got everything else ready to serve. Do this every Sunday for about 30 years and you should be getting it right without thinking.

I have a fan oven, and mine rise perfectly every time. I make them as follows: Four tablespoons of plain flour, one large or two small/medium eggs, enough milk to make a fairly thick batter. Leave for one hour, get the fat or oil very hot and just before you want to cook them add very cold water to the batter to get a consistency of pouring cream. Cook in a very hot oven, mine is usually 220°c until risen, golden and crisp.

My method never fails - just take a trip to Sainsburys and buy ready made ones!

They are useful but they are not Yorkshire Yorkshire puddings DanniRae.

I think the secret is heat. I use veg oil and so long as the batter sizzles when it goes in and that you don't pour too much batter in, they are fine.

What sort of dish are you using? My mum always insisted it had to be a metal one- pyrex or anything else doesn't get hot enough. A really hot oven is another essential. Don't know why I'm dishing out advice, mine are hit and miss, fortunately DS seems to have inherited his nana's magic touch so I usually pass responsibility to him!

I always by them frozen. why not?

I did them yesterday according to the Bero new vesion. Now there are 2 eggs in the recipe and they were very good.
I am often asked in Germany how to make them and I say that when they are in the oven everybody should be seated at the table.

Bring them on fresh from the oven and they're wonderful. I learnt that from my grandmother who had an old fire burning range and in her house you had to wait unilt it was hot enough to put them in.

I cook mine in a muffin tin so they are individual ones. Amazing reading all these slightly different recipes and methods - I always had the best sponges and Yorkshires when using a fan oven! I am on LPG now and it gets far too hot whatever temp it is set at so I need to be selective about what I cook in it.
I saw Jamie Oliver give a tip which was that if your puds failed to rise add an extra egg to the mixture. I don’t do that but I do use large eggs.
I agree with a hot pan and fat and I always let mine stand a while in the kitchen.