My puddings are flat

[keepersdaughter]

Does anyone have a foolproof recipe for Yorkshire puds. I used to be able to turn out a reasonably decent one, but since I've been here they're soggy and stodgy. I always do a very hot oven etc. I'm not sure if it's the flour here, but can someone please tell me their best method. I'm doing a roast tomorrow (Mon). Thansk.

[jazzactivist]

I saw on a TV programme that a dash of malt vinegar in the mix ensures that they are light and fluffy. My OH says not, that the trick is to ensure that the oil is very hot, almost smoking, and make sure to have the right size tin for your mixture. If you have bought any new pudding tins lately then they are likely to be metric sizes and so slightly bigger than the old ones. So speaks the person who manages to turn out perfect Yorkshire puds every time. I can't seem to make them at all!

[Crocus]

Hi KD, This is Nigella Lawson's Yorkshire Pudding recipe. It works every time.

Preheat oven to 220 C/425 F/ Gas 7. Put a little oil in each mould of a muffin tin (vegetable oil). Be carefull not to burn yourself when you take it out of the oven!)

Beat together 300 ml. milk and 4 eggs. Let it rest for 15 minutes.

Add 250g of sifted flour, spoon by spoon until well mixed.

When the oil gives of a slight haze, pour in each mould and bake 15-20 minutes.
Eat immediately...yummy!

[souter girl]

Should it not be strong flour rather than the sort you use for cakes? Maybe it is your flour?

[dinger]

I make a good yorkshire pudding {or so i'm told ] I do it always by guessing the ammount have done it so many times for over 50yrs so will have to measure the oz next time I make one so I can tell you exactly . I always use plain flour 2 eggs and milk. Make a well in the centre and add eggs and milk gradually giving a really good beat. Mix and a little while before use place in the fridge for a while untill ready to cook beating again well before pouring into very hot oil with a sprinkling of pepper over the base of the tin .Place in a hot oven you should place the tin on a damp tea towel when you take out and it will prevent sticking .Mine always turn out nicely risen and tasty .Hope this helps taught to me by my dad who was a Yorkshire born man so should be correct I think.

[keepersdaughter]

Thank you ladies for your tips. The malt vinegar addition is interesting Jazz, haven't heard of that - maybe some chemical reation or something?, I'm useless at science.
I've only ever used plain flour, or 'all purpose' as it's called here, I have noticed a bit of a difference in baking other things, like cakes, but found 'cake flour' readily available, so baking for me here is sometimes a bit of a game here - bit of this flour, add a little of that.

One place where I've been going wrong - I've only been using one egg, so will use more, and I only have skim milk in the house, Mum always used full milk with cream on top, though added water to thin it a little. When I was back home I used skim and added water too, I'm wondering if that may be part of the problem too. Well, I determined to get them right. What kind of English woman am I if I can't turn out a decent pud? :) :).

[TIGGYWINKLE]

Never heard of the sprinkle of pepper in the tin, Dinger. Must try it the next time. A true Yorkshire man should know. Thanks. Love to learn new tips.

[Clunkshift]

I didn't reply to the original post, as it was urgent and I was too late.
However as the family Yorky Pud maker I am interested in the vinegar idea.
I use 2 eggs plus 1 white, plain flour, good pinch of salt, let the mix stand for at least 10 mins before pouring into (veg) fat which is giving off a smoky haze (220 C in our fan oven). Mine are sometimes wayward like thunder clouds, but never flat.

Here is the traditional view:

YORKSHIRE PUDDEN
by
Weston and Lee

Hi waitress, excuse me a minute, now listen,
I'm not finding fault, but here, Miss,
The 'taters look gradely... the beef is a'reet,
But what kind of pudden is this?

It's what?...
Yorkshire pudden!, now coom, coom, coom, coom,
It's what? Yorkshire pudden d'ye say!
It's pudden, I'll grant you... it's some sort of pudden,
But not Yorkshire pudden... nay nay!

The real Yorkshire pudden's a dream in batter,
To make one's an art, not a trade,
Now listen to me, for I'm going to tell thee,
How t' first Yorkshire pudden wor made.

A young angel on furlough from heaven,
Came flying above Ilkley Moor,
And this angel, poor thing, got cramp in her wing,
And coom down at owd woman's door.

The owd woman smiled and said, 'Ee, it's an angel,
Well I am surprised to see thee,
I've not seen an angel before... but thou 'rt welcome,
I'll make thee a nice cup o' tea.'

The angel said, 'Ee, thank you kindly, I will',
Well, she had two or three cups of tea,
Three or four Sally Lunns, and a couple of buns...
Angels eat very lightly you see.

The owd woman looking at clock said, 'By Gum!
He's due home from mill is my Dan,
You get on wi' ye tea, but you must excuse me,
I must make pudden now for t' owd man.

Then the angel jumped up and said, 'Gimme the bowl...
Flour and watter and eggs, salt an' all,
And I'll show thee how we make puddens in Heaven,
For Peter and Thomas and Paul'.

So t' owd woman gave her the things, and the angel,
Just pushed back her wings and said. 'Hush'
Then she tenderly tickled the mixture wi' t' spoon,
Like an artist would paint with his brush.

Aye, she mixed up that pudden with Heavenly magic,
She played with her spoon on that dough,
Just like Paderewski would play the piano.
Or Kreisler now deceased would twiddle his bow.

And then it wor done and she put it in t' oven
She said t' owd woman, 'Goodbye',
Then she flew away leaving the first Yorkshire pudden,
That ever was made... and that's why...

It melts in the mouth, like the snow in the sunshine,
As light as a maiden's first kiss,
As soft as the fluff on the breast of a dove...
Not elephant's leather, like this.

It's real Yorkshire pudden that makes Yorkshire lassies,
So buxum and broad in the hips,
It's real Yorkshire pudden that makes Yorkshire cricketers,
Win County championships.

It's real Yorkshire pudden that gives me my dreams,
Of a real Paradise up above,
Where at the last trump, I'll queue up for a lump,
Of the real Yorkshire pudden I love.

And there on a cloud... far away from the crowd,
In a real Paradise, not a dud 'un,
I'll do nowt for ever... and ever and ever,
But gollup up real Yorkshire pudden.

[Crocus]

Hi Clunk, this is a lovely poem! I'm totally and madly in love with the Yorkshire Dales, and while reading this poem, I was actually, in my mind, driving through the lanes, with barns right next to the road, some deeper in the fields, sheep bleeting, drystone walls and mist, and all of this while smelling delicious Yorkshire Puddings. Thanks for putting up this vivid description of a traditional foodstuff, with angels doing their part. I would give quite a lot this morning to be somewhere in the lanes of the beautiful Yorkshire Dales. xxx

[keepersdaughter]

Thankyou Clunk for that wonderfully descriptive poem. I've never visited the Dales, but I certainly hope to. They are so majestic and dramtic. I would love to just sit and take it all in. I did try making the puds again. I went into the city and visited a Whole Foods Market for the first time.They had quite an interesting selection of products (that's where i bought that bacon flavoured chocolate unfortunately) though very expensive. I bought some Irish sausages which I was assured were very good, so I thought I'd make Toad in the Hole. Unfortunately they had the texture of sawdust and I couldn't eat them. My puddings were, however, slightly improved still doughy, but the edges did lift a little. I used two eggs about 4oz all purpose flour, pinch salt, milk and water and sizzling hot oil (I use canola). And I tried Dinger's suggestion of a little pepper, it did add a nice pep to the flavour. I cooked them at about 425f. I really am thinking it's the american flour, different wheats different outcomes. There's a little shop north of the city owned by two British ladies who sell just British things, I'm going to buy a little bag of McDougalls plain flour and make Yorkshire Puddings until I get it right. I will post pictures :). Thanks again x.

[Rustic Pumpkin]

KD, I know it is too late for the original post, but have you tried a teaspoon of baking powder in your flour? You should be able to get 'All Purpose sifted with Baking Powder' in the supermarket.

I never could get Yorkshires quite right when I was living in the States, for as you say, their flour is very different. Likewise, I am unable to recreate some of the most wonderful baking I made there!

Also, is your fat hot enough?

As for Toad in the Hole, I simply gave up, American sausages just aren't right (I ate meat at that point)

[Rustic Pumpkin]

Clunk, grand poem! I have read it 'in accent'!

[Crocus]

I wish I could hear it RP. xx

[bonnie]

Thanks clunk. i am going to attempt to copy that off the computer and put it on my RM wall.

[dinger]

Great verse Clunk and reading it could almost hear my dads Yorkshire accent.xx

[keepersdaughter]

I finally got them to rise. They may not be the prettiest - they almost got burned - and they still tasted a bit doughy, I do think it's partly the different flour, but after your kind advice and tips these are the pouffiest ones I've achieved over here. May seem silly, but I really miss a decent Yorkshire pudding with a roast.

Take a look :-

[Katelb]

Well done KD,they look excellent,if they tasted as good as they looked they would have got first prize!

[Clunkshift]

They look nice Keepers, they are a lovely colour, decent height and look as if they slide out of the tray without tools - I call that a success.

Well done!

[Crocus]

Oh yum KD, you did it! xx

[keepersdaughter]

Thanks so much, it really frustrated me that I couldn't make a decent pud., I used to be able to back home. This time I used two eggs plus one egg white, with Dingers suggestion of a little white pepper in the pan. I also cooked them on the top shelf (cooked them on the middle before), and really ramped up the heat; 435 deg.

[Crocus]

.......which means you'll have to change the heading of your thread now KD! xx

[keepersdaughter]

I thought about it Crocus, but somehow 'Look at my well risen puds', or words to that effect may have got me thrown off the site :eek:

[dinger]

Well done Keepers but have to admit we did forget to say put in the top of a hot oven so you get a gold star for thinking of that and by the way they look lovely. Your puddings will never be flat again xxx