a question for chefs,?

Ingredients:

* 110g of plain white flour

* 2 medium eggs

* 300ml of chilled milk

* 2-3 tablespoonfuls of olive oil/ beef dripping/rape seed oil

* Large pinch of salt

Method:

1. Sift the plain flour into a bowl. Add the salt.

2. Make a well in the centre and break in the two eggs. Gently whisk the eggs into the flour and gradually add the milk. Ideally, return the mixture to the fridge in a jug for half an hour to chill. If you don’t have time for that the puds will be fine, just won’t rise quite as much.

3. Put a little oil (about 0.5 tsp) in eight wells in the cake tin and put on the top shelf of a preheated oven 220c (200c fan) for ten minutes.

4. Quickly whisk your batter and pour onto the hot, smoking oil in the wells in the cake tin. The oil should bubble up around the batter. Speed counts.

5. Bake at the top of the oven for 20 minutes, turning the tray around after ten minutes.

Time the puds to be ready when the joint is just about to be carved so you will serve them at their crispest and best.

1. Make individual puds - I use an individual cake/bun/mince pie tray- they rise far higher and tend to keep their shape better than one big baking tray.

2. Make sure that the oil in the pans is smoking before you add the batter.

3. Only use plain white flour.

Ok, this will work, trust me. We had a special valentines menu at the restaurant where i work which called for 100 yorkshires to be cooked to order.

Don't worry about a recipe, what you need it EQUAL quantities of strong bread flour, milk and eggs.

Whisk this until there are no lumps and leave to rest for 30 mins.

In your yorkshire tin, pour about 3/4 cm of oil into the bottom and put in a preheated oven, about 200 degrees cecius.

When the oil is hot, after approx 5 - 10 mins, pour in your batter until it reaches just below the yop.

Put in the oven for about 15 - 20 mins, they will rise lots and be lovely and crispy.

If you're using flower, THAT'S why. You're supposed to use FLOUR - but seriously - what's with the water?

All you need is flour, eggs and milk and a pinch of salt all mixed in the right quantities which is then allowed to stand for half an hour before pouring into a pan (or patty pans) which has some oil in them and have been heated in the oven at mark 7 for about ten minutes - and then they should take about 35-45 minutes.

OK this ALWAYS works for me. make your batter by volume not weight. Using the same measuring jug for everything, measure out equal amounts of plain flour, eggs and milk (semi skimmed makes a lighter batter). Using a whisk beat well together and leave to stand for 10 mins before using.

Heat oven to gas 7 and place a knob of lard into each pudding tin and place on the top oven shelf and leave until almost smoking. Give your batter one last whisk and pour carefully into the centre of your tins this will ensure even rising. Do not be tempted to open the oven door for at least 10 mins,

the best way to get a well risen and crisp yorky is to make the batter slightly thicker than usual the day before . let the mix down to your usual consistency with hot dripping or goose fat just before you put them in their tins. yorkies rise better the less steam or moisture you have in the mix and the oven. dont use ban a marie and try and keep your oven free just for your puds.

Put the pudding in a Bain Marie ( Pan of water about halfway up what you put the pudding in, this keeps the pudding from getting to hot and drying out,Also keeps the moisture in the oven , try not to open the oven to much as this moisture will escape! This will help you out!

Is your'e fat really hot?

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