Frecossais Posted June 2, 2012 Share Posted June 2, 2012 Thanks to Aunt Bessie, I have completely lost my touch with making these. Now in France have already messed up two, (they didn't cook in the middle.) Has anyone got any good tips. I don't have a tray like a muffin tray. Would that be a good idea?Any hints or good experiences would be appreciated. Link to comment Share on other sites More sharing options...
Pommier Posted June 2, 2012 Share Posted June 2, 2012 I prefer little Yorkshires as I don't like them solid in the centre and I found it's easier to get light airy ones in a patty tin or similar. Lard is the best fat to use, and get it really hot before pouring in the batter. Link to comment Share on other sites More sharing options...
idun Posted June 2, 2012 Share Posted June 2, 2012 If you 'do' all the grandes surfaces you should find a bun tin.The most important is having your oven hot. I know that people think the oil has 'got' to be hot, but it actually doesn't. I was very surprised a few years ago to see a friend put a little cold oil in each hole in the bun tin and then the cold yorkshire pud mix just under half way up. In they went and were superb. I tried it and it works. OR you can have that oil smoking too. A basic recipe I read about a couple or three years ago is what I suggest to anyone who mentions having problems. For say a twelve hole bun tin. Take two eggs, crack them into a cup. See how far up the cup they come, then pour into a mixing bowl. Put as much plain flour in the cup as there was egg. Tip onto the egg. Then do the same again with milk. Add a good pinch of salt and beat. Just before you make the puds, add a tablespoon of water and beat again. 210° for about 20 minutes.I checked this recipe with mine and it is the same. Link to comment Share on other sites More sharing options...
confused of chalus Posted June 3, 2012 Share Posted June 3, 2012 Idun's recipe sounds about right. For me the 'secret" is making the batter at least 4 hours before you cook it. This allows the gluten in the flour to develop and strengthen and so it holds up once it expands. Sometimes I'm glad I did O level cookery 40 odd years ago after being thrown out of the Latin set! Link to comment Share on other sites More sharing options...
Quillan Posted June 4, 2012 Share Posted June 4, 2012 Re Iduns recipe, rather than tap water try fizzy water, makes it lighter. I have heard people use tonic water as it has more bubbles but I have not tried it. Link to comment Share on other sites More sharing options...
Racerbear02 Posted June 4, 2012 Share Posted June 4, 2012 Recipes sounds about right but don't forget to put the fat (goose fat is best I think) in the tins and get them smoking hot BEFORE putting the mixture in, then resist the temptation to open the oven door early.If you liked Aunt Bessies [+o(] then done this way, with this recipe, you are in for a real treat [:D] Link to comment Share on other sites More sharing options...
Frecossais Posted June 4, 2012 Author Share Posted June 4, 2012 I wondered if putting oil instead of lard was part of my problem when I made them, but maybe not.Thank you all so mch for your replies. I will now save this page to peruse at my leisure, (internet rationed to weekly trip to MacDo's) Link to comment Share on other sites More sharing options...
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