Best Yorkshire Puddings EVER!!

[wiseman]

Fill one the the cups/tubs to the top with seasoned self rasing flour. Then the other tub/cup to the top with eggs(cracked of course). Then fill the last tub with half milk and half water.
Sive the flour into a bowl, beat the eggs in another then mix the two together and beat, add the milk and your yorkie batter is ready, the more you beat the fluffier they will be.

Heat the Baking Tins with the oil in them under the grill till the oil is smoking, pull out and pour your batter in till its filled to the top.

pop in oven at 180-200, keep an aye on them 15-20 mins later you will have the best yorkies in the world.

Enjoy

[dee123]

that works a treat, little tip use a muffin tin instead then you have a propper yorkshire pudding

[wiseman]

that works a treat, little tip use a muffin tin instead then you have a propper yorkshire pudding

Glad you liked it, one of the best chefs in the country taught me that recipe. Nice how you used deeper tins for bigger yorkies

[dee123]

Brian Turner started cup of you missed a dash of vinegar out wiseman. you no were the thanks button is.

[wiseman]

Brian Turner started cup of you missed a dash of vinegar out wiseman. you no were the thanks button is.

willie pike recipe, i used to be his commis for 2 years, google him

[dee123]

try it wiseman you will suprised
lol iv been using this for years missed the post earlier

[suji3]

Fill one the the cups/tubs to the top with seasoned self rasing flour. Then the other tub/cup to the top with eggs(cracked of course). Then fill the last tub with half milk and half water.
Sive the flour into a bowl, beat the eggs in another then mix the two together and beat, add the milk and your yorkie batter is ready, the more you beat the fluffier they will be.

Heat the Baking Tins with the oil in them under the grill till the oil is smoking, pull out and pour your batter in till its filled to the top.

pop in oven at 180-200, keep an aye on them 15-20 mins later you will have the best yorkies in the world.

Enjoy


Thank you so much for your recipe....

[wiseman]

Thank you so much for your recipe....

No Problem glad you like it,

Dont forget to Push :wink:THANKS Button

[DW190]

Another wise tip for any batter mix is to let it rest for at least twelve hours in the fridge, stir then leave for another two hours to come back to room temp.

[rooky]

Thank you so much for the recipes

[wiseman]

Thank you so much for the recipes

glad you liked

[dee123]

like this bud check the date.

http://img851.imageshack.us/img851/7489/1000524.jpg

[dee123]

http://img197.imageshack.us/img197/6817/1000895k.jpg

[dee123]

proper yorkies, toad in the hole was fantastic to.

[dee123]

home cooking you can`t beat it gents

[jason10]

These were absolutely superb!! Thanks!!!

[wiseman]

Glad to here it, that recipe is spot on.One of the best chefs in the country gave me it. Willie Pike

[Shady]

who? delia smith?
she's the best

[wiseman]

:rofl: Willie Pike Masterchef - Home Page (http://www.williepike.co.uk/) i worked with willie for about 5 years, he stays 5 mins from me, such a nice guy

[ChelseaBun]

they look amazing!
when I was pregnant my other half took a notion to making yorkshire puddings and made hundreds lol.
Not had a roast in a while, deffinately in the mood for one now :)

[garry1312]

and they were some damn good yorshire puddings, even gave myself a wee pat on the back lol.

[wiseman]

Brilliant to see so many people trying them out, keep up the good work guys, even post some result pics

[chalky 4]

I shall try this at w/end. I always understood that plain flour should be used, with just one egg. This may explain my biscuit like puds. Cheers :sheep::sheep:

[wiseman]

try showing us pictures of your original recipe and mine, just to compare :)

[welder147]

sorry to sound thick but iv always been told you use plain flour for puddings

[wiseman]

sorry to sound thick but iv always been told you use plain flour for puddings

it will work, but self raising is better, its not a think question btw

[mihnd]

the raising agent in yorkies is the eggs so no need for self raising flour,for the best result whisk eggs to they are light and fluffy before adding the rest of the ingredients.

[wiseman]

the raising agent in yorkies is the eggs so no need for self raising flour,for the best result whisk eggs to they are light and fluffy before adding the rest of the ingredients.

if you read my recipe you will see that i have said to whisk and make the batter fluffy for this reason, and the only reason an egg acts as a rasing agent is that it traps air in the mixture.
read hereIs egg a raising agent in baking (http://wiki.answers.com/Q/Is_egg_a_raising_agent_in_baking)

[mihnd]

wiseman i did read your post mate but i didnt notice that you had left out bicarbe of soda. i still maintain though that plain flour works best,over the years i have made thousands of yorkies.

but one thing you learn as a chef is that no 2 people make things the same way,so if it works for you dont change,your link didnt really back up your discussion because eggs can be used as a raising agent

[hayleydawson]

Thanks been trying to get yorkshires right for ages

[wiseman]

Thanks been trying to get yorkshires right for ages

Nice one, post some results

[chunder]

Thanks to everyone who has posted improvements to the original recipe at the top of the thread - especially those who did not ask for "Thanks".:aetsch:

[chunder]

Yorkies. Luv 'em.

[wiseman]

Thanks to everyone who has posted improvements to the original recipe at the top of the thread - especially those who did not ask for "Thanks".:aetsch:

Chunder means to be sick, it originates from old seafareing days when sailers would get seasick and stick their head out of the porthole in their cabin. As they did this they would shout "Watch Under" to warn people in lower cabins of the forthcoming puke. Over the years this has evolved in Chunder.:aetsch:

[chunder]

Chunder means to be sick, it originates from old seafareing days when sailers would get seasick and stick their head out of the porthole in their cabin. As they did this they would shout "Watch Under" to warn people in lower cabins of the forthcoming puke. Over the years this has evolved in Chunder.:aetsch:

No shit, Sherlock. Who knew???:stupid: And here's me thinking it was to do with the scent of sweet violets!

So tell me, wiseman, what made you pick your board name? ..... almost like a Mrs Merton/ Debbie ~~~~~ moment there, if you know what I mean. :hello:

[dee123]

LOL wiseman that was my pics and reciepe hope it worked for you guys.

[azzahra]

look so delicious

[wiseman]

LOL wiseman that was my pics and reciepe hope it worked for you guys.

eh?.......get tae yer bed

[fridgedoc]

But where is the list of ingredients

[chopps]

flour, eggs, milk/water. All in the (very old) first post.

[wiseman]

Exactly but if you look at half this guys posts he hasn't even bothered his arse too look.

[manxspud]

I did and i love me yorkies ... but the ones pictured in this thread would go straight in the bin ... end of.

[m9g]

i prefer to make one large one as it comes out more stodgy and gooey. I also add worcestershire sauce to my mix nom nom nom

[dave11674]

im just trying this stu ;)
i hope its a good mix :)

dave

[Mariajackson]

I wish I could enjoy it in your own house, wiseman :dago:

[miketails]

The original post says use self raising flour. I have never used SR flour, always use plain when making yorkies. 3 eggs, 6 fl oz milk, 4 fl oz water, 6 oz plain flour, pinch of salt.
A knob of beef dripping in each portion of a 6 portion muffin tray, heat until smoking and add liquid bake on high temp for 10 mins then reduce to about 170 for 15 mins.

[maximila]

willie pike recipe, i used to be his commis for 2 years, google him

I just did!!. Am now a fan :) Thank you for the share

[Happy Dappy]

Thank - You