Why do my yorkshire puddings look like scones ???

Question

what have i done wrong?? i want them to have the hole in the middle

Answer 1

Yorkshire pudding doesn't have a hole in the middle.  You put a pan with the batter on the rack below the roast, so that the drippings from the roast go into the batter while it's cooking.....  Unless, you really want to make Popovers?  Look up the recipe for those.  They have a smoother texture than scones, which have more of a biscuit texture....

Answer 2

You may have used self-raising flour or did not heat the oil in the tin to a very high tempreture.

Mix the eggs and milk and the sift in the flour. Heat the oil in the oven and then add your batter. cook for 10 mins or until fluffy.

Answer 3

Well, since you don't say anything at all about how you cooked, them, there's no way I can tell you what you've done wrong.

..... but I had problems cooking yorkshire pud for ages and eventually I found this recipe which does work, though I only ever make one big one, not little ones.

http://www.deliaonline.com/recipes/yorks...

Answer 4

They are not rising probably because your oven is not hot enough or the recipe is wrong.

Yorkshire Pudding Recipe

This is the recipe that I use, a traditional pouring batter recipe that can be used for pancakes as well as Yorkshire pudding.

(100g) Plain Flour

1 medium sized egg

pinch of salt

1 pint (250ml) of milk (or mixture of milk and water)

2oz (50g) lard/fat or 2 tablespoons of oil – as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat.

Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.

Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 - 20 minutes.

When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drip on to the Yorkshire puddings while cooking.

Answer 5

I am not the best cook in the world, but for some strange reason my yorkshire puddings are bloody humongous, all the ingredience tend to be the same, i prepare mine either the night before or first thing in the morning and refrigerate until needed. give the mix a good stirring, using lard (preferably) add a little to each mould pop in the oven at a hot heat for about 3 minutes, remove and then fill with the yp mix until about 1/2 inch short of top. put back in the oven, and THIS is the important thing, do not open the oven door until they are cooked (20 minutes) remove and serve immediately. good luck hun x  

Answer 6

use equal quantities of egg milk and plain flour

Answer 7

Yorkshire Pudding  

Serves 4  



Preparation time less than 30 mins

Cooking time less than 10 mins

    







Ingredients

vegetable oil

290ml/½ pint milk

4 eggs, beaten

255g/9oz plain flour, sifted

salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7.

2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.

3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.

4. Whisk in the flour.

5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.

6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.

7. Remove the puddings from the oven and serve.

Answer 8

My Dad is from Yorkshire and his Mum's recipe was as follows:

4oz plain flour

1/2 pint milk - best to use full fat or semi-skimmed but never skimmed

1 egg

A bit of salt and pepper

Sieve the flour, make a whole in the middle and start to stir in the egg.  Use an electric whisk to finish off whilst adding the milk and season.

You must absolutely have had the tin you are using for the puddings in a very hot oven for at least 20 minutes.  I suggest plain vegetable oil as it heats to a high temperature although my Granny used lard (!).  And I really mean the oil should be HOT as you then quickly pull the tin out of the oven.  Have your batter mix in a jug or have a ladle at the ready and very quickly fill your tin.  The batter should sizzle as it hits the fat.

You want to do this as quickly as possible to avoid cooling down.  You then need to put them back in the oven and cook them for 20 - 40 minutes depending on if you are doing lots of little ones or one big one.  I recommend the oven be about 200 - 220 degrees Celsius.

One last thing and pleas don't take the capital letters as shouting it is just so important DO NOT OPEN THE DOOR OF THE OVEN no matter how tempted you get as all the hot air will escape and you puddings will become flat.

Answer 9

Maybe, Put oil in your baking containor, place in oven let the oil get hot, than pour your mixture into your containor. place straight back into oven.Hopefully they will have a dip in the middle