why wont my yorkies rise?

[crisgal]

TThey ate like little domes. It's driving me mad. I hate buying ready done stuff but just can't get them right.

[The Builder]

............... Dough!

[crisgal]

GGoodness me! That's quite a variation! Gas mark 6 or 9? Oil or fat? 5 mins cooking time or 25?!

[boxtops]

for WBA http://i50.tinypic.com/noalms.jpg

[crisgal]

WWow, that's a beauty!

[Smowball]

Blimey, thats huge!

[starone]

You could use that to put your whole dinner in.

[starone]

Why worry about what they look like as long as they taste nice.

[ruthann58]

Brian turners recipe is same amount of eggs, flour and milk, never fails , i dont use any fat cook mine in stone wear muffin pan on a hot oven

[crisgal]

IIs that a deep muffins pan, ruthan?

[Maydup]

I use 1 egg, equal amount fo flour and milk and beat.

I use a silicone baking tray which I spray with frylight and pop in a fan oven at 200 degrees. After about 10 minutes I add the mixture and shut the door.

If you need to open the door during cooking do it very slowly,for a very short time and close it gently, its the draught that can make them sink.

Cook themtill they;re done! I think that's about 25 minutes . I'm no cook, but I've never had a problem with them.

[Maydup]

like this

http://www.lakeland.c...fW6pLMCFebLtAodrD4AmA

[ruthann58]

yes crisgal it is i put about a half inch of batter in each i find the more batter you put in the heavyier they are

[mightyWBA]

Thanks Boxtops!

[LyndaB]

Mine always used to be hit and miss (more miss!) then I heard this recipe on the radio. It rises so much that you can't put it at the top of the oven!

There are only two of us so I take three ramekins (or three of anything that has straight sides) and put an egg into one of them. Into another put PLAIN flour so you have the same amount as the egg by volume. Into the other, put the same amount of milk. Tip everything into a dish, add salt and beat like mad till you have a smooth batter the consistency of single cream. Leave to rest for an hour or two, giving it a final beat just before you use it. Make sure the fat is smoking hot before you put the batter in the tin, the oven has to be very hot too. Do not be tempted to open the oven door, and bake for about 15-20 mins. Never has failed for me.

[crisgal]

well there definitely seems to be something in the equality of ingredients! So, i will try that, and get my pan very very hot. thanks guys!

[friedgreentomato]

I have to be honest I never measure anything, in a jug I bung 2 eggs in and a slug of milk, chuck in plain flour to make a batter whisk and then leave for 30 mins - go back and rewisk and add more milk if required.

in the oven I have what ever tin I am using for that dinner - with oil in thats smoking hot - pour in the batter pop in the oven and shut the door and leave.

[crisgal]

you certainly make it sound easy, friedgreen, and it probably is - maybe i've just been trying to hard1
i learnt to cook whilst in italy, and can make the perfect rissotto, canneloni, ravioli etc, but just can't do yorkies!!!

[friedgreentomato]

lol Cris, my MIL decided to take me to one side and teach me how to make yorkies not long after I married my husband.

I stood there dumbfounded and not saying a work - until hubby piped up - mum what are you doing you do know that she is a trained chef!!!!

MIL turned round and said is that what you call it - then she needs to go back to school is my advice!!

Ever since then I don't allow myself to get hung up on yorkies - if they turn out they turn out - tbh they come out OK and thats good enough for me x

[crisgal]

lol - she wasn't phased then?
i've got some batter from yesterday, gonna water it down a bit, then experiment. poor kids - they'll wish they were at school! x

[atalanta]

To make true yorkshire puddings, the batter must be beaten for 20 minutes by a spoon held in the hand of a true-born Yorkshirewoman. So if you beat it for less time, or if you're not a true-born Yorkshirewoman ( like wot I am ) then all I can say is : no wonder.