Well like the title says im having quite the trouble getting my yorks to rise....now i learned the first time i ever attempted them that you DONT OPEN THE OVEN while they are cooking, and the next batch came out fine! but ever since then it seems every batch i make just wont rise!!!! im not opening the oven and im not changing the recipe so im just not sure where to look?
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Ishbel is right on. This is the recipe we have used for 58 years marriage and wife before that. Never fails, probably same recipe you have.
2 lg eggs
1/2 t salt
3 ounces water
3 ounces milk
3/4 c flour
Beat eggs with water and milk. Stir in flour and salt and beat excessively.
Pour 1/8th inch oil in 6 muffin pan and place in 450 degree oven until very
hot. Take pan out of oven and pour batter about 1/3 full in each oiled
Bake at 450 degrees for 20 minutes or until fluffy and brown. Prick each
pudding with a fork and turn oven down to 350 degrees, leave for about 5
Hot fat is indeed critical. Whether you use muffin tins or a cake pan or whatever, if the batter you pour into the HOT fat doesn't start to immediately bubble and sizzle you probably won't be happy with the end result. If I have drippings from a beef roast I use them, often lard, vegetable oil just doesn't give you quite the same flavor.
Yorkshire Puddings are not difficult. I was born just down the road from Yorkshire!
First step is to go to your friendly butcher and get him to give you the white veal fat from the loin or kidney. (In France they give it away cos they don't use it).
Slowly render this down in a frying pan on a gentle heat. Strain out the fat and keep in a jar in the fridge till you need it. (You can give the golden brown left over fatty bits to the birds. They love it!)
You can also freeze it for months.
Ingredients for 4 people, makes about 8 large ones:
75g plain flour, 1 large beaten egg, 75g milk, 55g water, salt and pepper. About 40g of rendered veal/beef fat. (liquid measures are the exactly the same in grams or millilitres).
Sift the flour and seasoning into a bowl, make a well in the center, add the beaten egg and slowly incorporate the flour ensuring no lumps. Once you've got a smooth paste, start adding the milk and water until the mix is smooth. It should be the consistency of double cream.
You don't need to rest the batter, so make it up a few minutes before you need it.
Important Wack the temperature of the oven up to 210c and use a metal baking tray (the deep one for 12 muffins is ideal) putting a generous lump of the rendered beef fat in each one, then place in the oven. Once the fat is smoking hot, ladle the batter in to each one and quickly into the oven for approximately 20/25 minutes. They take a few minutes to start rising, but rise they will.
Once they are nice and big turn the oven down to about 200c to finish, but keep an eye on them so they don't burn!
After a good 15 minutes or so, they will have set, so there should be no risk of them collapsing if you open the oven door to turn the roast tatties, which you crisp up at the same time.
In England this is usually done when your roast beef has cooked and is resting.
(Make as much rendered beef fat as you can because it is perfect for frying French fries. Belgian fries are famous because they use beef fat to fry them.)