From the article: My Yorkshire Puddings Won't Rise
Yorkshire puddings failing to rise is a common problem. There are always reasons and ways to avoid it. Do you have any tips to share? Any Tips to Help Others
Yorkshire puddings or Popovers
- What many people in the UK are calling Yorkshire puddings are what Americans call Popovers. We should standardise because the only similarity of either with the original Yorkshire pudding is the ingredients for the batter. I note that American contributors mention cooking popovers in a muffin tin which is odd because muffins are not cooked in a tin but on a flat metal surface. Poor man's bread. When the pioneers from Europe were travelling west in their Prairie Schooners, the French watching the English cooking their muffins in a skillet, exclaimed "ah, bis cuit (meaning twice cooked). A ball of bread dough is thrown on to the hot surface of the pan, cooked half through then turned over to cook from the other side. Hence English muffins = American biscuits. Nowadays when I travel through an English airport I see an American coffee bar displaying a mountain of cup cakes labelled "Muffins" Can someone explain how that happened?
- —Guest Bazrev
rose, but fell
- my first time making. got recipe from my mother-in-law, which my husband missed, i used evaporated milk and followed Elain's recipe, using an iron skillet. It rose real nice, but fell after coming out of oven. My husband says the taste is like he remembered and loved though.
- —Guest carrie
- I have tried several times to use an aluminium pie tray ("muffin tin"), and it always fails regardless of oven temperature. I think it loses heat too fast while out of the oven. Works OK with a steel one, or for a big pudding a cast iron casserole dish works really well, but will brown before cooking through if the (fan) oven is over 230°C. Also I have a completely different mixing technique to the video, by hand. Put the eggs in a depression in the flour and beat with a wooden spoon gradually incorporating the flour, when the mixture becomes stiff add milk into the depression to keep it to manageable dough. Once all the flour is in, beat vigorously until all the lumps have gone. It doesn't take long but this step is critical, the stiffer the dough the faster it absorbs your energy and blends. Now progressively add the rest of the milk and beat into a smooth batter. No need for electric beaters and it comes out lump free without sieving.
- —Guest Yourkshire-born Tim
Manly Yorkshire Puddings
- My recipe for Yorkshire pudding is similar but with less egg and a slightly stiffer mixture. I have a big pair of pliers by the cooker and use them to hold the preheated muffin tray over a gas flame while I pour in the batter mixture. That way the tray stays smoking hot. My Yorkshire puds always rise well in the first 10 minutes. Then I turn down the heat for the remaining 10 mins.
yorkshire doesnt rise
- add a pinch of baking powder it works! Also dont play with the batter
- —Guest johnny
The best Yorkshires
- My recipe is guaranteed to make the best yorkshire! 1 Simply add an extra extra i.e. three eggs to four ounces of plain flour to guarantee them rising high. 2 Use lard and ensure it is hot and soking before you pour in the yorkshire mix 3 only fill the tins 2/3rds full, no more. 4 Stick to making small yorkshire first in bun tins 5 don not keep opening the oven doos PERFECT YORKSHIRE AFTER 15 TO 20 MINUTES, URM DELICIOUS!!
- —Guest Gail bradley
- Yes, mine rise--have to pour batter into hot oil also hot oven needed.
A bit eggy
- I finally managed to make good yorkshire puddings using this recipe. I found however that equal parts of all the ingredients made the taste too eggy. So I added more flour and liquid to the mix, they came out perfectly after that. I also stored the batter in the fridge for an hour.
- —Guest John T
- Never use self rising flour. Stick with all purpose.
- —Guest Deb
Getting a rise
- Our family, famed for its delicious Yorkshire puds, has roughly followed the same recipe as 'Geordie' above with success every time. We fill our tins to the max. and get a terrific rise and texture etc. Don't quite understand the one-third full only either and what do you do, Elaine, with the leftover batter you seem to have on your video..? The written instructions seen elsewhere say about repeating the last step etc. which isn't made terribly clear. Is the intention to then do a second batch? Surely the first lot will suffer..? Don't get it! Response: No the first batch don't suffer at all. I often will do three batches and keep the cooked ones warm covered with a tea cloth. Sorry of you find it confusing, this is the way I have always made them and as a Yorkshire girl I must say, they are very good. I do point out in my Yorkshire Pudding book that everyone has their own ways and if it works for you that's great.
- —Guest An ex-Yorks pud
Great recipe but a point to watch
- Elaine's recipe is excellent but I failed to observe the rule about not filling the tin to more than one third. The pudding rose wonderfully but soon collapsed because I had filled the tin much too much.
- —Guest Neil
In the USA we call them Popovers
- I noticed, the first time I made Yorkshire pudding that the recipe was exactly the same as the recipe for Popovers that I had been making for years. Mine always rises. I think it's the heat that does it. I always make sure the fat is sizzling hot and the oven is set as high as possible when I put the puds in. They rise right away. Then I turn the heat down a bit so they don't burn.
- I use 2 good quality large eggs ....4 heaped Table spoons of flour ( approx 1 cup) and 1 cup of milk..wisk with fork and hand wisk, let sit on bench for about 4 hours or so..........the rest is more or less as to the vidio ...( rack in middle possition in stove ) 450F temp for 15 minuts then 425 for approx 10 to 15 minutes...perfect every time........I also find that I have no probs re-heating mine just fry along with any left overs from dinner mmmmmmmmmmm so good
- —Guest geordie
tip to make yorkshire puddings rise
- If the muffin tins are overfilled (more than 1/3 full), the batter will not puff up and you will end up with what I call "tuffins."
- Mine rise. I was taught the same way as the recipe on this site and it really works, though I always use a fork not a whisk.
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