Yorkshire Puddings

[echokilo]

Why oh why do mine always come out risen at first, then they collapse, and the inside looks like a cake not a light fluffy yorkshire!! HELP!!!!

[Im a BusyBee]

need to use 2 eggs!

[echokilo]

Thanks Busy Bee - will try it

[woofgang]

oven may not be hot enough, ditto fat. My failsafe recipe. plonk an egg in the bowl and sprinkle in flour (plain) whisking together until you have a really thick batter, only just runny, more blobby than liquid. thin to the consistency of thick custard. Add a pinch of salt if you like. Stick in a cool place for a while, covered. When you are ready to cook, have the oven hot and the oil or fat almost smoking hot...give the batter a good stir then get the fat out of the oven. When you get it out of the oven there should be a distinct heat shimmer. Pour in the batter, there should be a sizzle and the batter should start to cook around the edge. Put the tin back in the hot oven and don't open the door for around 10 minutes.

[sherrardk]

I was told by a chef to use the same volume of milk & flour to the eggs (as eggs aren't a standard size) - since then mine have always been lovely.

[echokilo]

Thanks for all your answers, next time I make some I shall take your advice, sounds good enough to eat!

[jack daniels]

As sherrardk mentioned I use:

1 cup of eggs (cracked into the cup!)
1 cup flour
1 cup milk
pinch of salt

beat well, have the oven pre-heated on full, place your oiled yorkie tin in the oven until smoking hot, be very quick (I have the batter ready to pour in a jug) and pour the batter into the tin, place quickly back into the oven leaving it on full for 5 mins then I lower it to gas mark 7.

I enjoy watching them rise beautifully, serve & enjoy!

incidently I pour the batter almost all the way up the hole & I find they turn out better.
I also like to 'rest' the batter in the fridge for about 20 mins or so before using