Yorkshire puddings

A chef once told me equal, equal, equal by volume. So a measuring cup of flour, the same of milk and the same of eggs. He did make fantastic yorkies but I have, to my shame, never tried the recipe. I'm too lazy, Aunt Bessie's frozen pre-cooked 4 minutes in a hot oven do for me.

I’ve just started using Jamie Oliver’s recipe 200mg plain flour 200ml of whole milk and 4 eggs mix the eggs and milk together first then add the flour. It never fails 🤞

Rosie51

A chef once told me equal, equal, equal by volume. So a measuring cup of flour, the same of milk and the same of eggs. He did make fantastic yorkies but I have, to my shame, never tried the recipe. I'm too lazy, Aunt Bessie's frozen pre-cooked 4 minutes in a hot oven do for me.

this is what we do here, equal amounts of each and they're brilliant! BUT yes often cheat and buy yorkshires as very cheap!

Mary Berry's hasn't failed me yet.

www.bbc.co.uk/food/recipes/yorkshire_pudding_69240

Good luck!

Thank you for ideas. I usually make the batter in advance and rest in the fridge in an empty milk container. I did make the mistake of putting it in my tea once though!

Equal measures here too but I use half milk and half water.

I used to do the "BeRo" recipe, but I now love the equal everything method. It's fail safe as you adjust everything to the size of the egg.
Measure the volume of the egg(s) in the measuring jug, add the same volume of flour and the same volume of milk (or milk and water mixed). Beat well, leave to stand for a bit, beat again and add to very hot fat (veg oil rather than olive as it gets hotter) and cook until well risen without opening the oven.
I use 2 eggs to make 4 bigger Yorkshires (about twice the size of an Auntie Bessie's pud)
The same recipe works with any of the milk substitutes (oat, soy etc) if there's vegan or lacto-free people coming for lunch. (I serve my vegans a pud made with oat or soy "milk" filled with veggi mince or Linda McCartney sausages done as toad in the hole - it's easy for me and generally met with delight and eaten with gusto.)

My recipe never fails. 2 eggs, 4ozs plain flour, a pinch of salt, enough milk to make a batter the same consistency as cream. Just before pouring into the tins add a little ice cold water and whisk well.
Bake in a hot oven, I set mine at 220°c, for 20-30 minutes.

Thanks again for your recipes and ideas. I'll be trying them all. My family will be fed up with yorkies by Christmas lol. Actually, I think it's their favourite part of a roast.

I always use 5 ozs plain flour, 2 eggs, half pint milk, seasoning.

I used to do the "BeRo" recipe, but I now love the equal everything method. It's fail safe as you adjust everything to the size of the egg

A friend recommended something similar for Victoria Sponge but said to weigh the eggs in their shells first.
Two eggs in shells may weigh more than 4 ozs but equal amount of the weight in SR flour, sugar and butter has never failed (yet).
Adjust to the number of eggs.

Google James Martin's recipe. His granny's one is the only one that's ever worked for me.

Deedaa

Google James Martin's recipe. His granny's one is the only one that's ever worked for me.

I make mine like James too.

Delia suggests putting a tablespoonful of good oil into the mix.

My family like them flat. Like cakes.

Mine are wonky like James Martin's.

Just for the record, Yorkshire will rise better in a conventional rather than a fan oven.

Katyj

I’ve just started using Jamie Oliver’s recipe 200mg plain flour 200ml of whole milk and 4 eggs mix the eggs and milk together first then add the flour. It never fails 🤞

That is the one I have used successfully, but the proportions vary a lot on line. I find Sod's Law comes into play with Yorkshires. The harder I try the worse they turn out!

absent

Just for the record, Yorkshire will rise better in a conventional rather than a fan oven.

So, do you recommend turning the fan off?

We once had lunch with my niece, whose husband is coeliac. Driving home, DH enquired what the little pancake things were. I said gluten free Yorkshire puds! I asked a friend whose family are gf how to make gf Yorkshires, she said she always uses Aunt Bessie's gf Yorkshire puds!

grannysyb DD makes very successful gf Yorkshire puds. I think the secret is to use more egg in the mix.

Apparently (I think James Martin) using more eggs as a raising agent ensures nice puffed up puddings. I was taught at school in the early fifties and then you made a well in the centre of the flour,then added beaten eggs gradually. Milk also gradually but the spoon is turned to make a bubbly slopping mixture. You could see the air bubbles as you did this.

I use 4 tablespoons of flour salt and pepper 3-4 eggs depending on size mix with half milk and water make it early so it can stand.make sure oil is red hot and oven is high I use a muffin tin puds comeou t all shapes and big .

DH doesn't like them - can I justify making some for me?

Of course you can! They freeze very well so make a batch and freeze the ones you don’t eat.