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Yorkshire puddings - Help Please

  • 28-09-2009 10:03am
    #1
    _blank_
    Closed Accounts Posts: 41,926 ✭✭✭✭


    So, I made my first attempt at Yorkshire Puddings yesterday for a Roast Beef dinner.

    250g flour, pinch of salt, 3 eggs and 400ml milk.

    I put some oil (tsp) into each section of the baking tray, into the over, then back out again after 2/3 mins so the oil was hot.

    poured the mixture into the tray, back into the over for 15mins.

    They rose beautifully, and looked like really nice yorkshires.

    But, the consistency was scrambled eggs.

    Help!


Comments

  • #2
    Miaireland
    Registered Users, Registered Users 2 Posts: 4,065 ✭✭✭Miaireland


    I would suggest that you heat your oil for longer. It should really be smoking hot.


  • #3
    _blank_
    Closed Accounts Posts: 41,926 ✭✭✭✭_blank_


    Miaireland wrote: »
    I would suggest that you heat your oil for longer. It should really be smoking hot.

    It was smoking hot. :)


  • #4
    Bruscar
    Registered Users, Registered Users 2 Posts: 117 ✭✭Bruscar


    Des wrote: »
    poured the mixture into the tray, back into the over for 15mins.

    They were in for just 15 mins? I generally leave them in ~35 mins.


  • #5
    Eoineo
    Registered Users, Registered Users 2 Posts: 1,190 ✭✭✭Eoineo


    Were they crunchy hard on the outside?

    I'd also cook them for longer btw.


  • #6
    thorbarry
    Registered Users, Registered Users 2 Posts: 2,128 ✭✭✭thorbarry


    Miaireland wrote: »
    I would suggest that you heat your oil for longer. It should really be smoking hot.

    yea heat oil for longer. I generally find the higher they rise, the more airy they are


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  • #7
    PFJSplitter
    Closed Accounts Posts: 13,575 ✭✭✭✭PFJSplitter


    If the oil/rendered fat was nearly smoking, then a longer baking time may be in order.

    Getting hungry again.....:rolleyes:


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