Need to improve my Yorkshires

[hammerman]

My Yorkies are lovely. 4oz plain flour, 2 eggs, 1/2 pt milk and then left to rest for an hour in the fridge.

I add about 5mm vegetable oil to each single muffin case (12 cases in a tray)....muffin cases are slightly deeper than yorkshire trays.

The oil is heated until steaming for at least 1/2 hour at 250c. (fan assisted electric oven)

I then add about 2 tablespoons of batter to each case.

Put in the oven at 250.....i don't open the door until they're done.

They rise beautifully.....to the point where i think they're going to attack me.

When they're done, i get them out and then the problems start.

You can almost see them deflating before your eyes. The tops are lovely and crispy, the underneaths are a bit soft and stodgy.

They taste gorgeous but withing 10 minutes, it looks like i have a plate full of pancakes.

Any suggestions ?

[shaneystar2]

Well..I don't know dear ..mine don't sink before my very eyes and usually manage to stay upright for quite a while .You seem to be doing it right .I only make four in a four hole tin for us and do the same as you but I add a tablespoon of water to the batter .
I'm a slapdash cook (never measure anything exactly )
So ..I use for four puds a couple of heaped tablespoons flour (plain ) 1 egg ,bit of salt and pepper , and enough milk (plus the tbsp of water ) to make a thick batter..then I let it stand and then just give it a quick whip ,pour it into the fat ( which has to be spitting hot )and shove it back in the oven !
Mind you ....and I know this is cholesteroly incorrect .. but I use beef dripping for the fat .

[hammerman]

I'm miffed too shaney. I'm wondering if

A) i'm putting too much batter in each case

B) The oven's too hot making it burn on top and be stodgy underneath

C) i should use proper yorkshire trays instead of muffin trays.

I need to experiment unless someone can put me right.

[theonlyone]

My bros is a chef I will ask him ....

[shaneystar2]

I think you may have answered your own question ...ditch the muffin trays ..and use a normal yorkshire tray ..either a twelve or four hole one ..perhaps the muffin trays are too deep .

[Ice.Maiden]

Think shaney could be right - and I also add a bit of water to mine.
I used to have trouble with the puds rising properly, and found that 2 eggs, rather than using 1, worked better.
Don't worry if it doesn't go right hammerman - Aunt Bessie's
taste pretty good! x

[hammerman]

Thanks everyone.....

The lazy hammerman of old might of bowed to Aunt Bessie's temptations but i won't be beaten and in all honesty, you can't beat home made Yorkies...even if they are soggy !!!!!!!

[ermintrude35]

...try lard instead of cooking oil...

[Jugglering]

2 tablespoons of batter sounds a lot in one little muffin case..... try less batter or go for larger containers.

[billearly]

Hi Hammerman The recipe I use is 4ozs plain flour ,2 eggs ,5fl ozs milk and 5 fl ozs water, make a well in the flour beat the eggs into the flour then gradually beat in the water and milk pour batter into very hot fat of your choice good luck

[billearly]

Nearly forgot I cook at 200c fan oven

[SeaJayPea]

Yeah, my mum made Yorkshires for over 70 years, and always the same way - your recipe except only a bit of milk and the rest of the fluid is water. Also has a large pinch of salt.

She'd also cook them at no hotter than 180/200C. I reckon that you may be using too high a temperature.

Incidentally, I've followed her instructions for years as well, I'd have been in trouble if I didn't, and they're pretty damn good.

[andrea81]

Mine are so easy!

1) Preheat oven to 210'C

2) Put in about half cm of veg oil in bottom of tins and put in oven to get hot while I make the batter.

3) In a bowl - 1 cup of plain flour
half a cup of milk
2 eggs and a pinch of salt.

4) whisk (but keep it a little limpy)

5) Fill almost to top of tins (make about 6 huge puds)

6) cook for 20 mins!

Don't sink for me!

x

[Alibobs]

Hammerman, I have the same problem as you - up they come but down they go.

I have tried various tins over the years so don't think it's that. I am going to try making the batter a bit thinner next time and see if it helps

[hammerman]

Thanks for everyone's help...superb answers.

I'll try some different methods next time including using some water instead of milk and cooking them cooler.

I want to make Yorkies as a finger food (canape) for when we have barbeques in the summer....small yorkies with a minty or onion gravey dip is gorgeous. But not if they keep deflating.

Thanks again

[hammerman]

I'm doing exactly that chanters...they puff up so much that i'm expecting them to burst out of the oven and eat me !!!!!

But then....as soon as they come out of the heat, down they go.

[jetsetjessie]

Well yorshire pudding should be cooked with the big no no nowadays of lard, this gets really really hot and cooks the underneathes better and you dont have to use a lot to cook them in, I find that oil is ok but have the same problem as you. When cooked with lard they cook better and stay risen enough for me to flip them over in the tin and cook them for longer on the other side which then tends to raise them again untl they are fully cooked.

[jetsetjessie]

U know u ave really made me want to eat some now and I am on a diet!!!!!!