best yorkshire puddings...

[Daave]

i want everyones "handed down" yorkie recipes so that i can attempt to make the worlds bestest yorkshire puddings at christmas..


can everyone who can successfully cook them please leave a ingredients list and method to cook,

not wanting google links here.. just looking for unpublished perfection....

[ConfusedJohn]

Don't have the recipe with me, but I've found that getting the fat hotter than you'd ever usually dare is a very good start. Any batter I've ever used in this method has produced good results. Make sure you're using oven gloves though! Sorry for not posting more - recipes at home!

Also, sod the health aspect for once - perfect puds need lots of salt (maldon, preferably).

[MelonCoops]

My recipe is from the 1984 edition of the good housekeeping recipe book. Everyone who has eaten them says how perfect they look and taste.

4oz plain flour
2 eggs
Half a pint of milk
Half a teaspoon of salt

Sive the salt and flour together. Whisk in half of the milk followed by the eggs. Add some black pepper and finally mix in the rest of the milk. I'd use goose fat or olive oil in the bun tray and heat it up to 220 degrees.

Cook for about 20-25 minutes. Perfect every time!

Enjoy

[shaneystar2]

I never measure anything !! I make them the same as my Mum used to and they always turn out OK .I have a big old fashioned spoon that was mother's ....For four yorkshires in a four hole tin I use two heaped spoonfuls of plain flour ,1 egg ,a good pinch of salt and enough milk to make a smooth batter .Beat well, leave to stand and then beat again before I pour it into the fat which has to spitting hot ..Oven up as high as it will go. Do not open the oven door they will sink.Twenty minutes and they are cooked . Double the quantity for more puds.They always come out perfectly.Yorkies are a funny old thing you know ...some people can make them and some can't . I sling it in and bung it in the oven but a friend of mine follows a recipe to the exact specifications and they come out like biscuits !!

[hammerman]

120g sifted plain flour
2 eggs
300ml milk
salt
pepper
sprinkle of finely chopped sage

I use a deep muffin tin for mine. Fill each mould with about 5mm of cooking oil and, as mentioned, heat until very very hot.

Meanwhile, beat the hell out of the above ingredients whith a whisk and put into the fridge to settle for half hour.

When ready, ass the mix quickly to the oil and put in the oven. Cook until golden and crispy.

Do not, at any time, open the oven door....this will couse them to sink.

Good luck

[Gef]

Auntie Bessie's.

[Dolly Bird]

Use 3 eggs

[Annlinda]

Brian Turner recipe

I wine glass full of plain flour
1 wine glass full eggs (usually about 3) if there is a gap at top of glass add water
1 wine glass milk

Mix and leave for at least 1 hour. Cook in really hot oiled patty tins. Never failes to be perfectly risen. but remember once in oven do not open oven for at least 15 minutes.

[Kaz Celica]

4oz s/r flour, half pint semi skim milk, 2 eggs, salt & pepper. whisk well in a bowl. heat oven gas 8 to pre heat lard or even better duck fat. Once starts popping then poor in freshly wisked mix and cook 15 mins on high heat and then turn down to gas mark 6 for approx 25-30 minutes and enjoy Kaz

[learntojive]

Yours is an interesting one Kaz - I thought the golden rule for yorkies was use plain flour??

I'll be keeping an eye on this thread, I was a chef for many years and despite being a half decent cook (and a yorkshire lass!!) I've never had success with yorkshire puddings

[annie0000]

Equal parts of egg, milk and flour - put your eggs in a measuring jug for the amount of puds you want to make probably 2 or 3, check what this measures then tip them into the mixing bowl add the same amount of milk and flour - whisk up with a pinch of salt and chuck in high temp oven into preheated tray with oil - brilliant every time.