No no no - you must never whisk yorkshire pudding, or use selfraising flour. 

3/4 pint of milk made up to a pint with water ( this makes it lighter ), 2 eggs, 8oz Plain flour - beat eggs into milk then slowly add sifted flour mixing with a fork - take your time so you don't get lumps - its very soothing mixing batter I think. 

I have a tupperware shaker - I don't know if you can still get them but its fantastic - just add all the ingredients and shake it ( its good for whipping cream and milk shakes as well )

The main thing to remember is plain flour - hot oil in the pan ( it needs to be smoking ) and a little water.  My mum always use to add boiled water to sponge mix instead of a drop of milk, it makes the sponge really light.

Gem

I think Dave's about cracked it there; thank you, Dave, and to Kye for pointing it out.  I'm just going downstairs to admit to LMP that I got it wrong and she's right; I may be some time...

Hey been following this post as i want to make fab home made yorkshires, so i can show off to my mum..L....where did 'Dave the cooks' recipe go.....i just wanted to check it over and it's not here now.....i'm a newb here so still learning how to navigate around.....thanx

I think that the making of YP's must be one of the most myth-laden tasks in the kitchen.
I was whinging to my 2nd cousin once, while in the pub on a visit to England, that mine weren't consistent. Sometimes they would rise, sometimes not.
He passed on our ancient family recipe...The McGill Mix

For 24 mini puds...
5 eggs (approx. 300g)
180g plain flour
300g water
half tsp salt
1 dessert spoon vinegar
Now this is a secret recipe, so don't go spreading it about.
USE WITH CARE, but be assured, it always works...I make the best YP's in Germany (actually Mrs P usually mixes them up)
Just reduce proportionally for smaller quantities.
Oh, and the Yorkshires go in the oven when the roast comes out. They cook during the resting time for the meat...

I used to mix with a fork, now I use my Bamix.
I used to always heat my oil (like Earthmum) now I just warm it up a bit...I'm tempted to try Dave's recipe, but why use more flour than neccessary?
What's this about buying frozen YP's like all my friends in England do?
When did that suddenly become fashionable?

Last edited by mr spice (Sat 28 Nov 09 10:42am)

Did someone say beer?

Beer flavoured Yorkies? Now you're talking!