WTD: Yorkshire Puddings Hole

[XTR]

Usually every week my mam makes a sunday dinner with Yorkshire Puddings on......... Now the yorkshire puddings are usually massive... Really tasty and quite a size... but they never have a hole in the middle. Whats going wrong? I dunno what mixtures and stuff she uses.... but the yorkshires need a hole, so i can fill them full of gravy lol.

[poindextermatic]

Can u not ask her, or is it a secret?

[Clingy]

Too much Egg

[Ferral]

I can make yorkies virtually perfect everytime, without using any sort of measures. However the chef I am working with taught me a few things ! I will just use this example for measurements, use whatever you want. For a tray of 12 I use a standard sized mug of each of the measurements.

Pint glass full of Plain flour
Pint glass full of eggs
Pint glass full of either water or milk
Dash of salt and pepper

Now then, if you use milk the puddings will be softer after cooking and tend to deflate if they are out the oven for a period of time before being consumed. If you use just water they stand right up and dont deflate and tend to be a bit crispier.

You're mums might not have holes due to the shape of the pan she uses maybe ?

[Clingy]

Twice as much egg as I would use (and the Chef that taught me ).

As you say though, Ferral, measures are not really that important. So many people I know have different "essentials" for making Yorkies. My father insists on making the mixture and hour or two in advance, others insist on heating the pans on the stove as they pour the mixture in.

However the great debate should be about what tins you use to make them. The really small ones the "standard" yorkie tin or the large roasting pan. The later for me as it gives you the crispy outside and the soft (err like,soggy) middle. Traditional as far as my parents and grandparents are/were concerned. Like I guess in many poorer families they used to eat the Yorkshire Pudding first (with gravy). This used to fill them up so they didnt notice the shortage of meat in the main dish.

[Spud1]

I ususally make the small ones, with a hole in, using this recepie:

4oz flour
1 egg
1/2pt of milk/water mixture
dash of salt/pepper

makes lovely soft yorkshires, about 12 aunt bessie sized ones

double the mixture for more

[schmunk]

Like I guess in many poorer families they used to eat the Yorkshire Pudding first (with gravy).

My grandparents ALWAYS did this when we went round - it was GREAT! (This was in Yorkshire, BTW)


Big tins rule, none of this 'individual pudding' carp. End Of.

[Joel]

My grandma makes them by heating lard in the trays till its red hot then pours the mix in, dunno what mix she uses, but they come out huge.

Joel

[scotty6435]

We use a couple of BIG deep trays with a milk and water mix (with eggs and flour of course ). The trays are heated to cooking temps before pouring which makes the bases much crispier and less prone to soggyness.

[tiggerai]

You need a Muffin Pan

[Allen]

Buy Aunt Bessies ones, they take about 4 mins in the oven and always have a "hole"!

[ChefOne]

what about oil on the top to weigh it down making a hole?