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.

[Barmaid]

well what's your recipe/method.

[B00]

Is the fat hot enough when you put them in?

Are you opening the oven door before they're ready?

[Tilly2]

I can't make them either crisgal. Mine always come out like sponge cakes. I know it's because I don't get the fat hot enough before I pour in the mixture. I hate smoking fat in the kitchen. So I use Auntie Bessies.

[owdhamer]

Try a dash of viagra

[shaneystar2]

Have you got the fat spitting hot ? It really needs to be practically smoking when you pour the batter in .I always add a splash of water to the batter as well.

[Eve]

How do you usually make them? Might give some clues rather than guessing what it might be.

Do you get lots of air in the mix when stiring up, maybe using a whisk would help? Is the mixture you make quite leave or heavier and more gloopy? Maybe using too much flour? Also don't put too much in the individual bits in the tins.

[Barmaid]

It's all very well saying get the fat smoking hot (I agree), but what is going on before we get to that stage?

[Eve]

Leave? Light even!

[Graham-W]

I used to have the same problem 'til I used James Martins recipe.
I reduce the quantities to, 75gm plain flour, 1 egg(large), 100ml milk and water.
http://www.bbcgoodfoo...artins-yorkshire-puds
Since I used this recipe I have never had a failure (even when adjusting it slightly).

[shaneystar2]

What flour do you use ?

[NoMercy]

The batter should be very cold and the fat supremely hot.

[Graham-W]

ps. I do mine in silicone bun cases so there is never any problem with sticking.

[crisgal]

II use a recipe a got off tv years ago. Plain flour milk 3 eggs. I use oil not fat and try to get it hot. But i must admit, they never sizzle! Maybe in putting too much mixture in.

[TheWinner]

The secret to them rising is to do with what you cook them in, meaning that you get a much better result if you cook them in WHITE FAT, rather than oil. This is because white fat can be heated to a much higher temperature than oil. We are vegetarian, and use Trex or Pura.

Individual Yorkshire Puddings

Cooks Notes
These must be cooked in white fat – not in oil.
Vegetarians - use TREX or PURA which is a white fat made from vegetable oil.


Individual Yorkshire Puddings
(using American measuring cups)

1 cup of Plain Flour

2 beaten eggs
½ cup of - milk & water(mixed together)


Pre-heat the oven to Gas Mark 9, put a little
white fat into 8 sections of a bun tin and put
the tin in middle of the oven to heat.

To make the batter: Put the eggs and milk mix
into a processor (or bowl), and beat together,
then add the flour, and blitz together.
Pour equally into the 8 sections
of the tin and put into the oven, turn the heat
down to Gas mark 6 and leave until puffed up
and golden brown (about 20-25 mins).

If you don’t have American measuring cups,
in Imperial, 1 cup of flour = 4 ozs
½ cup liquid = ¼ pint

[mightyWBA]

Make the mixture and give it a damn good beating..Chill in the fridge for 30 minutes.
add to hot oil that has been in oven until it smokes.
Then watch that baby rise!

[DTCwordfan]

Here's an old grandma one: this works

2 eggs
approx 2oz plain flour
approx 1/4 pint milk
pinch of salt and pepper
3 tbsps vegetable oil or lard


Pre-heat oven to 200 degrees C (gas mark 6).

2. Ten minutes before serving, place oil in yorkshire pudding tin and place in oven.

3. Line up three identical glasses. Add eggs to first glass. Add flour to the second glass to the height of the eggs in the first glass. Add milk to the third glass to the height of the eggs and flour in the first two glasses.

4. Whisk eggs, flour, milk and salt and pepper in a mixing bowl.

5. When fat is hot, add mixture to the yorkshire pudding tin and place immediately in the oven. Yorkshire puddings will be well risen and ready within 4-5 minutes.

[shaneystar2]

Too many eggs perhaps .Mind you I never measure anything :) I just use mothers old tablespoon .
For a four hole tin I use three of those heaped spoonfuls of plain flour ,1egg ,bit of salt ,and milk and water and beat it all up .Put it in the fridge until I need it .If I were to dish up ready made yorkie puds here I'd get hung by the yardarm :)

[mightyWBA]

[IMG]http://i50.tinypic.com/noalms.jpg[/IMG]
Here's one I made..Hope the link works but I doubt it!

[mightyWBA]

Doh!

[starone]

I do the same as Graham making sure I give the batter a jolly good beating and the fat is really hot. Never had any problems (yet). I use olive oil because I am not allowed white fat (too much cholesterol) but as I said no problems.