recipe for perfect yorkshire puddings ?

[dubletrub]

Originally Posted by Eeyore rocks

Make sure the fat is really hot. 🙂

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This, your fat has to be bubbling and put your batter in really quickly. Better doing Yorkshire puddings in the tins with 4 bigger sections rather than 12 smaller ones so you can get your batter in and straight in the oven

[TheHughesCrew]

Equal measures (volume) here too! I use slightly more milk than the others. Use v hot sunflower oil in muffin tins. Perfect every time

[Gryff]

Delia Smith recipe from her Winter collection very hot /smoking oil in a pop over pan bought from a cook shop in the outlets in Florida best for hing ever for Yorkshire pud

[juless77]

Originally Posted by Gryff

Delia Smith recipe from her Winter collection very hot /smoking oil in a pop over pan bought from a cook shop in the outlets in Florida best for hing ever for Yorkshire pud

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whats a pop over pan please ?

[Sandra & co]

Aunt Bessies, mine are rubbish. I do make lovely roast potatoes tho!

[Gryff]

You can find them on amazon as well for about £15 same professionals
One that I have
Pop overs are the nearest thing to Yorkshire puds that you get in the US

[Dan's Mum]

So many recipes but I think you just find the one that works for you. The one I use is bbcgoodfood/recipes/...shire-puddings

Again hot oil & don’t open the oven for the first 15-20 mins.

Xx

[Beaupink]

Use equal amounts of plain seasoned flour eggs and milk but substitute a little of the milk for water (makes a lighter batter). Make sure your eggs are fresh or as fresh as possible.

Whisk eggs into the flour then whisk in the milk/water

You can pass through a sieve to ensure lump free

No need to rest the batter or chill it

Use a deep muffin tin and add plenty of oil to each patty hole and put it on a tray and heat in a very hot oven 200-210deg until smoking hot

Pour the batter into the tin up to capacity - the oil will escape over the top which is why you need it on a tray to catch the drips and save your oven

Cook for around 25 mins until we’ll risen and golden

Cool on a wire rack and can be frozen and reheated if they last that long

I’m a chef and this recipe never fails

Happy baking

[taker]

Mum makes amazing yorkshire puddings (well she is from Yorkshire &#128521. She does the batter by eye so I can't help with that but her top tips passed on to me are 1) use lard not oil and 2) don't open the oven until they're done or they will go flat!

[wanye]

i think the main thing that causes failure other than the pan/oil not being hot enough is people opening the oven door before they are ready