I know this is the wrong thread, but I don’t want to jump on the F&D one to ask a question; only to disappear again, as I can’t keep track of both...
Can someone who makes fantastic Yorkies PLEASE give me their recipe? Everything I’ve tried turns out really really stodgy. Last attempt, weighing eggs and using same of flour and milk were like muffins (our foxes ate them, after a quick game of kicky-pudding). Mary Berry has so many eggs I know it will be a disaster. Jamie’s didn’t work either. Yes, I AM the common denominator.
Thankspaceyou.
Jack hasn’t got Covid, just to keep on topic.
How I make Yorkshire puddings:
Get a teacup to measure ingredients, and a Pyrex jug if you have (easier to pour batter), then equal amounts flour, eggs and whole milk into your jug with generous pinch of salt and black pepper. Whisk. Leave.
Put a teaspoon of goose fat into each hole of a twelve hole muffin tin/tray thingy. Put it in at 220. When the fat is spitting like a mofo, grab the tray out of quickly, pour over, go go go! Don’t worry about bits going onto the tray edges etc because doing perfect ladle fills will lose you heat, and they’ll puff up and connect together anyway so no worries. You pour like you’re Jackson Pollock on acid and sling them back in the oven at lighting speed. Do not open the door again until they’ve been puffed up in there for ages. Also the oven door makes everything look darker and browner so don’t be tempted to get them out until they’ve been in the same shape for a good ten minutes plus. 🧑
ETA when I’m saying equal amounts I mean equal in the cup. So level with top of the cup for each of eggs, flour and milk.