Yorkshire Pudding diary

[Maz]

I made Yorkshire puddings again - what else to do in hot weather It's actually a couple of weeks ago now and I forgot to upload the photos!

So I stuck with my Elaine Lemm recipe and it came out perfect again. Except I did them in our main oven, which doesn't have a timer, and forgot to check what time it was when I put them in so they are very slightly overdone but still tasted great! And just the right texture and no soggy bottom.

With the leftover mixture I used the non stick tin I bought with four large holes and got flat pancakes again! The difference a tin can make! I have no idea how people get large yorkshire puddings using this tin! So I've given up on that tin. I also had a bit of left over mixture I used in a large tin and that came out fine as well!

The other batch were perfect in the 6 hole tin! And that is also non stick (but a different type of non stick). That's the Lakeland tin. So I'll stick with that one and the large enamel tin (which doesn't stick). Forgot to take a photo of the one in the enamel tin.

 

[Socks' Mum]

They look wicked The dark art of Yorkshire pud making It's strange how the number of holes has affected the outcome.

 

[Maz]

I think it's the size of the holes and the type of non stick. Instead of 6 medium sized holes that are deeper, there are 4 wide shallow holes. Can't see how anyone gets that to work! For success, mine seem to need sides. The large enamel tin also has sides and that works well too.

 

[Socks' Mum]

Great to have the Yorkshire puddings thread back

 

[Lovelyness]

I bought a Lakeland 4 hole large tin, and also got flat pancakes I got much better results with smaller yorkshires.

 

[Maz]

I think it's the lack of "sides" on the large hole tin. It's actually a lakeland one that gives me the best results - it's like a muffin tin, but the holes are a bit bigger than the average muffin tin, but also quite deep with sides. I had to buy it specially because my regular muffin tin wasn't suitable for the hot temperatures. The Lakeland one goes up to/accepts up to 240 degrees c in a fan oven! I heat the fat at 220 degrees c and then cook the yorkshires at 215 degrees c (I just follow that Elaine Lemm recipe to the letter because it works every time for me!).

This is the Lakeland one that works well. However it doesn't fit in my mini oven so I have to use the main oven. I bought the smaller 4 large holes tin because it fits in the mini oven (but is no good for yorkshire puddings!).

Lakeland 6 Hole Deep Yorkshire Pudding Tray

Lakeland 6 Hole Deep Yorkshire Pudding Tray will makes crisp, light Yorkshire puddings. With a double layer of professional non-stick coating & sure-grip handles.

www.lakeland.co.uk

This is the larger enamel tin I've used as well and they come out fine in that too! But I think it's because it has sides - unlike the silly 4 hole tin that is very flat! But also this is just metal - no non stick coating. It still doesn't stick though, with the enamel coating.

Falconware tin - Amazon

What I must get round to is getting some cheap 6" cake tins to make giant yorkshire puddings I can put mince inside I do have a couple of 6" cake tins but they have loose bottoms - which is no good for yorkshire pudding batter - it would leak out! I know some people use the tins from fray bentos pies for giant yorkshire puddings! I just think it would be easier to buy cheap cake tins than a few fray bentos pies which no one will want to eat! Also I think those are aluminium and I'm still cautious about cooking with aluminium (but it's probably ok just for yorkshire puddings!).

 

[Yorkie]

I have never been any good at making Yorkshire puddings, so gave up years ago. I saw a picture online of amazing Yorkshire puddings and people were asking what recipe it was. Apparently it was Mary Berry’s recipe and she used three eggs. So I thought I’d try it in the mini oven.

This is my second attempt. The first attempt was a couple of weeks ago. They rose ok but were a bit soggy at the bottom (too thick).

This time I tried putting less batter in each hole. They look about the same but slightly smaller. I’ll update later as to whether they have thick soggy bottoms or not!

View attachment 6772

Hiya Max,hailing from Yorkshire,maybe I can help? I never measure,but in a very large bowl I place plain flour and about six eggs. And then beat that mixture until there are no lumps and it's a very thick yellow paste. The trick is to get as much air into it as possible. Best to lift it and fold it. After all the lumps have gone ,place equal amount milk and water until you get a batter that isn't runny,but enough to go "blump" lol if you lift it with a spoon. Store in the fridge over night. The following dayHeat your tin in the other and only fill the compartments halfway..It's a case of trial and error,but Yorkies should be doughy inside an only crispy on the edges. That's why they are called puddings. Also they were meant as a starter in Yorkshire,before the main meal,served with gravy and mint sauce. Good luck.

 

[Maz]

Aw thank you. My Mother's half of the family were all from Yorkshire too . If you have a look back earlier in the thread it was about trying to find a recipe that worked for me . I had tried all different things - my original recipe was from my first boyfriend’s Mother (from Yorkshire!) which always worked well for her but my results weren’t always predictable. So I was aware of all theories. But decided to test out some recipes from YouTube videos. As an experiment! The results of all of them are earlier in the thread. The one that worked brilliantly was the Elaine Lemm one (I think she is from Yorkshire as well!). And I’ve been using that ever since. So the last post was just a bit of an update

I don’t know why hers work but it works every time for me. Whereas some of the others didn’t work well at all!

I would like to try your version sometime as well. It’s an interesting topic with so many different methods. But I came to the conclusion that the Elaine Lemm one works due to equal quantities of ingredients.

And obviously oven temperature and fat temperature matter as well. And standing time. But hers has been foolproof every time and they seem perfect to me! Except when I use the four hole tin without sides. Not as big as the ones you can get in restaurants though.

Unusually it whisks the wet ingredients first and the flour last.

My first boyfriend’s mother used to do them as desserts sometimes as well - with apple.

I hadn’t made any for years so went on a mission to test lots of recipes!

Your method sounds similar to the one from my first boyfriend’s mother used- except she only used one egg. And I did get that to work sometimes but not always and Elaine Lemm’s is easier! I shall try yours next

And as we now have a Yorkshire pudding expert from Yorkshire - do add yours too on here! How much flour do you put in the bowl?

Out of all the ones I tested out (and some were from well known chefs!) it was about the flavour and texture as well as whether they rose. My family determined that and we all liked the flavour and texture of the Elaine Lemm ones.

She has a book as well and this is the video of her recipe. Yours sound amazing too - lots of eggs. But there there is no doubt more than one way of doing it! Although maybe people from Yorkshire would disagree . You should see some of the comments on her video.

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[Yorkie]

Aw thank you. My Mothers half of the family were all from Yorkshire too . If you have a look back earlier in the thread it was about trying to find a recipe that worked for me . I had tried all different things - my original recipe was from my first boyfriend’s Mother (from Yorkshire!) which always worked well for her but my results weren’t always predictable. So I was aware of all theories. But decided to test out some recipes from YouTube videos. As an experiment! The results of all of them are earlier in the thread. The one that worked brilliantly was the Elaine Lemm one (I think she is from Yorkshire as well!). And I’ve been using that ever since. So the last post was just a bit of an update

I don’t know why hers work but it works every time for me. Whereas some of the others didn’t work well at all!

I would like to try your version sometime as well. It’s an interesting topic with so many different methods. But I came to the conclusion that the Elaine Lemm one works due to equal quantities of ingredients.

And obviously oven temperature and fat temperature matter as well. And standing time. But hers has been foolproof every time and they seem perfect to me! Except when I use the four hole tin without sides. Not as big as the ones you can get in restaurants though.

Unusually it whisks the wet ingredients first and the flour last.

My first boyfriend’s mother used to do them as desserts sometimes as well - with apple.

I hadn’t made any for years so went in a mission to test lots of recipes!

Your method sounds similar to the one from my first boyfriend’s mother used- except she only used one egg. And I did get that to work sometimes but not always and Elaine Lemm’s is easier! I shall try your next

And as we now have a Yorkshire pudding expert from Yorkshire - do add yours too on here! How much flour do you put in the bowl?

Out of all the ones I tested out (and some were from well known chefs!) it was about the flavour and texture as well as whether they rose. My family determined that and we all liked the flavour and texture of the Elsine Lemm ones.

She has a book as well and this is the video of her recipe. Yours sound amazing too - lots of eggs. But there there is no doubt more than one way of doing it! Although maybe people from Yorkshire would disagree . You should see some of the comments on her video.

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I would say it's all about equal amounts too. If I have a large pile of flour ,I match it with the same amount in egg. I have never weighed it ,and I have never ,mixed wet first lol You have to get the egg and the flour together first . To get the air in then add the mil and water..I have been known to flavour them too with sage and onion stuffing mix and curry powder,as well as have em for desert with jam and cream.

 

[Maz]

Recently bought some tins to make some giant Yorkshire puddings. They don’t seem to sell any specifically for that - some people seem to use old fray bentos pie tins and others use cake tins. My cake tins have loose bottoms so wouldn’t do the job - so as my big enamel tin worked so well previously I bought some 8” enamel round pie plates - same make.

So made a stew today and the Yorkshire puddings (I’m still using the Elaine Lemm recipe as it’s our favourite and works every time).

Slight issue with the tins! It wasn’t until I had heated the fat in them that I noticed the bottoms of the tins weren’t flat - slightly raised in the middle so all the fat end up up round the edges. I just stuck the Yorkshire pudding mix in anyway and hoped!

They came out absolutely fine but predictably stuck to the tin in the middle due to that raised bit. Annoying I bought tins that aren’t quite right! And pie plates should be flat on the bottom to my mind.

But they all rose well and tasted good - except the tin at the front of the oven - to get three 8” tins in the oven I had to put two at the back and one at the front - so the front one rose at the back but not at the front - clearly the cooker isn’t as hot at the front!

Getting them out of the tin was a bit difficult seeing as they stuck, so one ended up with a hole in the bottom and one got a bit broken!

 

[Lovelyness]

Despite the tin issues, they look really decent

 

[Maz]

They were . The puddings themselves were fine - just annoyed I bought tins that won’t work ha ha.

 

[Lovelyness]

Perhaps you could brush the centre with oil so that they don’t stick in the middle

 

[Maz]

That's a thought but any oil just runs down the side when it's hot it seems. The fat did start off in the middle! They seem more like flan tins than "pie plates" with the raised bit in the middle. But I've just found some more 8" enamel ones on Amazon that are actually called - giant yorkshire pudding tins. Posted a question to check the bottoms are flat and they are. So I've sent for those. I had got a bee in my bonnet about them being enamel tins because a) the large oblong enamel tin I have works so well b) I don't have to worry about the oven being too hot for non-stick surfaces - otherwise I'd have got solid bottomed non stick cake tins. Although those were surprisingly few and far between - most cake tins have loose bottoms.

These ones with the raised middle will get used for something! Not sure what yet! Because they are a funny shape to make a pie in! Maybe they're intended for those pies that only have pastry on top instead of underneath as well.

 

[Maz]

So the other enamel tins I ordered turned out to be identical! With a raised bit in the bottom - so those are going straight back! Looks like I'll need to get non stick solid bottomed cake tins instead.

 

[Rescued One]

Yum, we'll be over for tea....

 

[Maz]

So now I'm back to trying to find suitable tins for larger yorkshire puddings (having spent ages last year finding suitable ones for small yorkshires). In terms of them being oven safe at 240 degrees c conventional/220 c fan. Because most non stick and anodised cake tins are only oven safe up to 230 degrees conventional/210 fan. Now 210 is fine for cooking the yorkshires but I like to go a bit hotter than that when heating the fat - ie 240 conventional/220 fan.

Which is why I like the enamel because there's no limit like that. So been doing lots of cake tin research now! The only ones non stick, solid bottomed 8" cake tins I could find, were procook ones - which say maximum 260 conventional/240 fan. Presumably a very high quality non stick.

There was a "ceramabake" cake tin that went up to 240/220 on amazon - with no nasty chemicals to leach apparently - but that one was too big! Likewise falcon enamel do a round cake tin that's also far to big (about 10" diameter).

I'll make a decision sooner or later. Either get some anodised cake tins and limit my fat heating to 210 - or go with non stick procook ones.

Or - some people use the tins from the fray bentos tinned pies ................... although I think they're a bit on the small side. I'd better decide quick about that because apparently, Fray Bentos are going to be changing the tins because young people find them too difficult to open!

 

[Socks' Mum]

So the other enamel tins I ordered turned out to be identical! With a raised bit in the bottom - so those are going straight back! Looks like I'll need to get non stick solid bottomed cake tins instead.

Disappointing and frustrating

 

[Socks' Mum]

Fray Bentos ❤ Did they once have keys that you had to turn to unroll the tin lid off the tin? I think sardine tins had them too before ring pull cans. I dont trust ceramic at very high temperatures. What about cast iron for a steady heat?

 

[Lovelyness]

So the other enamel tins I ordered turned out to be identical! With a raised bit in the bottom - so those are going straight back! Looks like I'll need to get non stick solid bottomed cake tins instead.

Doh