How to make a yorkshire pud rise (Home Cooking - Helpful Hints and Tips)

Member Name: Sandra-M

Product:	Home Cooking - Helpful Hints and Tips
Date:	25/07/01 (93 review reads)
Rating:

Advantages: Really really nice, Quick to make once you get the hang of it

Disadvantages: None really

My Home Economics teacher used to say that there are two things you need to do to make your yorkshire rise...Forget about leaving to stand - you're wasting your time according to my teacher.

She said you need a thin, creamy batter and really hot fat to make your yorkies rise.

Here's how I make my yorkies - this way ensures no lumps:

To make enough for four:

Beat two eggs well. Add a good pinch of salt and peppar. Beat again.

Add enough plain flour to make into a really thick paste. This way you will beat out the lumps.

Add enough milk to make a creamy consistency. (If you don't have much milk you can add a little water). Mix together.

It takes a little practice but the secret is to have fairly thin mixture though not too thin or you will be peeling them off the top of your oven!

Cook your yorkies in an oven proof shallow dish. Put enough oil in to cover the base and put into the oven. (I cook mine at 170 degrees in the fan oven so this is 190 degrees in an normal electric oven).

Heat up (takes about 5 mins). Pour in the mixture when hot and return to the oven quickly. Try not to open the oven door for at least 20 minutes. It should be well risen and golden brown in colour in about 40 mins.

I hope you enjoy them - they'll be much better than Aunt Bessie's.

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