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yorkies

post #1 of 10
12/9/06 at 3:40pm
Thread Starter 
I dont understand this. Every time I make them they never turn out the same. I'm using a basic recipe equal parts flour milk and egg. Bacon fat in the muffin tins. Let that get smoking hot. 425 for 5 mins turn pan another 5 then low heat for 12 mins. I sometimes get the signature hollow ones. What am I doing wrong
"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a dam*. To me, life without veal stock, pork fat, sausage, organ meat, demiglace, or even stinky cheese is a life not worth living."
- Anthony Bourdain
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post #2 of 10
12/10/06 at 8:17am

Yorkies. Yorkshire puddings??????

If it's any help I only use water eggs and flour.
I know I am going to ask you the obvious. :-)) do you let the batter rest in the fridge a while, do you mix only until well blended, is there too much salt in the bacon fat. Again I only spray my muffin pans with Pam.

My mum was the one for Yorkshire puddings, she would wait until they began to rise, and up, up they would come, and she always said, "I don't know what's wrong with those Yorkshires," as if they were flat, and of course we would peer through the oven door window and they were always great. :-)))

qahtan
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post #3 of 10
12/10/06 at 8:34am
I am not an expert on "Yorkies". Truth be told, I've never made them. But I do see a variable in your ingredients (equal parts flour, milk, and eggs) that might be contributing to your problem. Without knowing how much of each ingredient you're using this is only a guess, but if you're using a dip/level/pour method for measuring your flour you are probably getting different amounts of flour in the batter every time. Try weighing the flour. If I remember correctly, a cup of flour is about five ounces. If you scoop your flour into the measuring cup you may be getting something closer to four ounces than five. If you scoop and tap the measure you'll be getting closer to the five ounce figure but it will never be precisely the amount you're looking for.
I hope this is some help to you in your Yorkies dilema.
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post #4 of 10
12/10/06 at 8:44am

Yorkies.

Yes I agree it is good to weigh if you are reading from a recipe, but Yorkshire pudding really does not require all that fussing.
I just get two eggs from the fridge, , add 1/3 cup flour, and enough cold water to give me a nice batter, it is usually made as soon after breakfast as possible, then it rests in the fridge until needed to bake, about 1/2 hour before dinner, true it needs a little stir when it comes from fridge, but just a little stir.
I could add 1/2 cup flour but it is all only guess work. and always good and light and very well puffed.
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post #5 of 10
12/10/06 at 12:58pm
Thread Starter 
The flour eggs and milk are all by weight. I blend those together in a bar blender to get out the lumps and i let it rest at room temp for about 30 mins
"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a dam*. To me, life without veal stock, pork fat, sausage, organ meat, demiglace, or even stinky cheese is a life not worth living."
- Anthony Bourdain
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post #6 of 10
12/10/06 at 1:51pm

Yorkshire pudding,,,

Give my recipe a try and see what you think....

But let it rest longer which ever route you go, :-)))) qahtan
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post #7 of 10
12/10/06 at 7:12pm
By "nice batter" do you mean a nice thin pourable batter, a thick spoonable batter of something in between?
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
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post #8 of 10
12/11/06 at 8:20am

Yorkies....

How can I explain it. I suppose like heavy pouring cream, or pouring custard...... thick enough to coat the back of a spoon, come to my house and I can show you:-)))).
qahtan
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post #9 of 10
12/11/06 at 8:41pm
I'll be right over..........:D
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
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post #10 of 10
12/12/06 at 4:37am

Yorkshire puddings

Not hot enough!

Yorkshire puddings are very forgiving when it comes to variation in ingredients - qahtan's right, a handful more or less of flour won't cause a train smash - but the oven and pan have to be hot as possible or they simply won't puff up properly.

When you put Yorkshire puddings in the oven, the top immediately forms a skin in contact with the hot air; then the liquid in the batter begins to boil, and the steam produced pushes up the skin, inflating the pudding like a balloon.

I reckon when you open the oven to turn the pan round the oven loses too much heat for the steam to inflate the batter, and then after you turn the oven temp down five minutes later the oven simply never gets hot enough to recover.
  • Use plenty of fat and the heaviest-duty muffin pan you possess so it keeps the heat;
  • Leave the batter to rest in the kitchen rather than in the fridge;
  • Don't open the oven during cooking;
  • Leave the heat at 425 for the entire cooking time - individual puddings should only take 15 mins or so.
Good luck!
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