Yorkshire puddings - explain this?
Discussion
Can someone tell me why my Yorkshire puddings turn out like this?
Almost every time, the left one in the tin will be good and the right one looks like this. I don't get it.
I'm heating the oven to 200C, heating the oil for 15 minutes. Cook for 18-20 minutes.
Mixture is 35g flour, 1 large egg, 50ml semi skimmed milk, salt and pepper. Whisked till smooth and bubbled, rested for an hour+ then whisked again before it goes in the tin.
Sometimes they are OK but at least 90% of the time this is how they turn out. They taste fine.
Totally confused by it
Almost every time, the left one in the tin will be good and the right one looks like this. I don't get it.
I'm heating the oven to 200C, heating the oil for 15 minutes. Cook for 18-20 minutes.
Mixture is 35g flour, 1 large egg, 50ml semi skimmed milk, salt and pepper. Whisked till smooth and bubbled, rested for an hour+ then whisked again before it goes in the tin.
Sometimes they are OK but at least 90% of the time this is how they turn out. They taste fine.
Totally confused by it
Use lard not oil.
Cook at 230c for 18mins .
Recipe is fine.
Try a deeper tin.
https://search.app?link=https%3A%2F%2Fwww.lakeland...
Cook at 230c for 18mins .
Recipe is fine.
Try a deeper tin.
https://search.app?link=https%3A%2F%2Fwww.lakeland...
Possibly the oven door is open far too long, or the pan (or fat) isn’t hot enough before the batter is added?
Sometimes it’s because there is too much batter in the pan, sometimes because the pan is too large for the quantity of batter, and sometimes because the pan isn’t deep enough…
Sometimes it’s because there is too much batter in the pan, sometimes because the pan is too large for the quantity of batter, and sometimes because the pan isn’t deep enough…
Thanks so far, the roasting tin is, I think, too shallow as the mixture is probably over 3/4 the way up when poured in. Maybe I should get a new one.
Think it's hot enough as the mixture bubbles when poured in.
I try not to open the oven door any longer than necessary to get it in and out.
Not sure what you mean by handed, always use my right hand to pour.
Yes - fan oven.
Think it's hot enough as the mixture bubbles when poured in.
I try not to open the oven door any longer than necessary to get it in and out.
Not sure what you mean by handed, always use my right hand to pour.
Yes - fan oven.
Your good one shows you that your recipe and method is OK. I wouldn't see the blown one as a failure, it'll taste just as good.
Remember the original Yorshire pudding was done in a roasting tin. Likely the one the meat had been taken out of, and looked more like toad in the hole with no sausages. This is how we got them at school and most of the servings were the rubbery barely cooked batter from the middle of the tin [/Yorkshireman]
It's about as good as you can expect in a shallow tin. I'm with those who are saying fan oven. I guess the only way to find out is to repeat with the fan turned off.
I use muffin tins and this will often produce massive 'babies heads' as well as the usual receptacles for gravy.
Remember the original Yorshire pudding was done in a roasting tin. Likely the one the meat had been taken out of, and looked more like toad in the hole with no sausages. This is how we got them at school and most of the servings were the rubbery barely cooked batter from the middle of the tin [/Yorkshireman]
It's about as good as you can expect in a shallow tin. I'm with those who are saying fan oven. I guess the only way to find out is to repeat with the fan turned off.
I use muffin tins and this will often produce massive 'babies heads' as well as the usual receptacles for gravy.
My method is equal VOLUMES of Eggs, plain Flour, and Milk. For 6 x Yorkies, add flour to measuring jug to 300ml, add 300ml eggs, 300ml Milk (I use semi-skimmed or skimmed even). Whisk, season, in fridge for a couple of hours. I use a silicone cupcake mould with just a little oil and rub in around the mould. Heat tray to max, then pour in batter, 15 mins at max, then down to 190 ish for 20 mins or until cooked through. 
bernieburger said:
My method is equal VOLUMES of Eggs, plain Flour, and Milk. For 6 x Yorkies, add flour to measuring jug to 300ml, add 300ml eggs, 300ml Milk (I use semi-skimmed or skimmed even). Whisk, season, in fridge for a couple of hours. I use a silicone cupcake mould with just a little oil and rub in around the mould. Heat tray to max, then pour in batter, 15 mins at max, then down to 190 ish for 20 mins or until cooked through.
Same with the added note that I have a heavy baking tray on the shelf too. So the heat immediately radiates in to the bottom of the cups as soon as you put the Yorkshire tin back in the over and bumps the temps.bernieburger said:
My method is equal VOLUMES of Eggs, plain Flour, and Milk. For 6 x Yorkies, add flour to measuring jug to 300ml, add 300ml eggs, 300ml Milk (I use semi-skimmed or skimmed even). Whisk, season, in fridge for a couple of hours. I use a silicone cupcake mould with just a little oil and rub in around the mould. Heat tray to max, then pour in batter, 15 mins at max, then down to 190 ish for 20 mins or until cooked through.
They look really good 
bernieburger said:
My method is equal VOLUMES of Eggs, plain Flour, and Milk. For 6 x Yorkies, add flour to measuring jug to 300ml, add 300ml eggs, 300ml Milk (I use semi-skimmed or skimmed even). Whisk, season, in fridge for a couple of hours. I use a silicone cupcake mould with just a little oil and rub in around the mould. Heat tray to max, then pour in batter, 15 mins at max, then down to 190 ish for 20 mins or until cooked through.
That's the method I use. Saw James Martin use it on TV. Higher ratio of eggs than the Delia recipe I was using (which is good but not spectacular). Crack eggs into a measuring jug. Note volume. Same volume of flour and milk into the mixing bowl. Whisk. Rest. etcMy results are exaclty like yours
Another thing we seem to have in common - Yorkies mysteries!
I'm pretty good at them usually, but there does seem to be little rhyme or reason as to how they turn out one week to the next despite me following, what I think, is the exact same process each time.
The last roast I did, the only thing slightly different was that I had the tin in the oven (with the usual dollop of goose fat) in for a lot longer than usual. When I came to pour the batter in, there was a LOT of sizzling, which I assumed would be a good thing, as it meant the tin/fast was seriously hot?
But, all four of them ended up looking like yours on the right.....usually mine are not too far off what you'd call a perfect shape, similar to frozen ones you buy in the supermarket.
That made me wonder, can you have the fat TOO hot for cooking Yorkshires? I was always under the impression the hotter the better, but perhaps not?
I'm pretty good at them usually, but there does seem to be little rhyme or reason as to how they turn out one week to the next despite me following, what I think, is the exact same process each time.
The last roast I did, the only thing slightly different was that I had the tin in the oven (with the usual dollop of goose fat) in for a lot longer than usual. When I came to pour the batter in, there was a LOT of sizzling, which I assumed would be a good thing, as it meant the tin/fast was seriously hot?
But, all four of them ended up looking like yours on the right.....usually mine are not too far off what you'd call a perfect shape, similar to frozen ones you buy in the supermarket.
That made me wonder, can you have the fat TOO hot for cooking Yorkshires? I was always under the impression the hotter the better, but perhaps not?
UTH said:
Another thing we seem to have in common - Yorkies mysteries!
I'm pretty good at them usually, but there does seem to be little rhyme or reason as to how they turn out one week to the next despite me following, what I think, is the exact same process each time.
The last roast I did, the only thing slightly different was that I had the tin in the oven (with the usual dollop of goose fat) in for a lot longer than usual. When I came to pour the batter in, there was a LOT of sizzling, which I assumed would be a good thing, as it meant the tin/fast was seriously hot?
But, all four of them ended up looking like yours on the right.....usually mine are not too far off what you'd call a perfect shape, similar to frozen ones you buy in the supermarket.
That made me wonder, can you have the fat TOO hot for cooking Yorkshires? I was always under the impression the hotter the better, but perhaps not?
Maybe we are long lost brothers I'm pretty good at them usually, but there does seem to be little rhyme or reason as to how they turn out one week to the next despite me following, what I think, is the exact same process each time.
The last roast I did, the only thing slightly different was that I had the tin in the oven (with the usual dollop of goose fat) in for a lot longer than usual. When I came to pour the batter in, there was a LOT of sizzling, which I assumed would be a good thing, as it meant the tin/fast was seriously hot?
But, all four of them ended up looking like yours on the right.....usually mine are not too far off what you'd call a perfect shape, similar to frozen ones you buy in the supermarket.
That made me wonder, can you have the fat TOO hot for cooking Yorkshires? I was always under the impression the hotter the better, but perhaps not?
You don't also drive a Mini, do you? Actually, no I've just peeked in your garage, your cars are probably the polar opposite there 
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