ChatterBank2 mins ago
How to make the best Yorkshire Puddings that rise really well
5 Answers
Has anyone got a tried and tested, fail sage recipe for making individual Yorkshire Puddings that rise to at least double the size?
Answers
1 to 5 of 5
Best Answer
No best answer has yet been selected by juleejules. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
here goes....
crack 3 eggs into a measuring jug and make a note of the space they take up. set aside the eggs and measure the same volume of milk and the same volume of PLAIN flour. put the eggs into the plain flour and beat together till all the flour is mixed. gradually stir in the milk and keep whisking till there are no lumps...doesn't take long.....leave mixture to stand for a while, I usually leave it for at least half an hour.
put a little olive oil into each compartment in a 12 tart tin (there may be enough miture for more than one whole tray) and pop into a hot oven....about 190C or 200C....for a few minutes.......check, and when the oil is smoking take the tin onto a protected surface and pour a little of the batter into each compartment and you should notice that the mixture sizzles and starts to cook straight away. put back into the oven and hey presto about 10 minutes later something magical has happened and you have the biggest and best yorkies in the world, but make them at the last minute as they soon begin to shrink when they come out of the oven....
you can also use the same amount of mixture to make 2 big yorkies using 2 victoria sponge cake tins.
enjoy............
crack 3 eggs into a measuring jug and make a note of the space they take up. set aside the eggs and measure the same volume of milk and the same volume of PLAIN flour. put the eggs into the plain flour and beat together till all the flour is mixed. gradually stir in the milk and keep whisking till there are no lumps...doesn't take long.....leave mixture to stand for a while, I usually leave it for at least half an hour.
put a little olive oil into each compartment in a 12 tart tin (there may be enough miture for more than one whole tray) and pop into a hot oven....about 190C or 200C....for a few minutes.......check, and when the oil is smoking take the tin onto a protected surface and pour a little of the batter into each compartment and you should notice that the mixture sizzles and starts to cook straight away. put back into the oven and hey presto about 10 minutes later something magical has happened and you have the biggest and best yorkies in the world, but make them at the last minute as they soon begin to shrink when they come out of the oven....
you can also use the same amount of mixture to make 2 big yorkies using 2 victoria sponge cake tins.
enjoy............
1 to 5 of 5
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.