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Post by Rosefriend on Sept 12, 2011 6:06:32 GMT
Years ago FA started a thread about not being able to make Yorkies and I very wisely kept out of it as since being in Germany I have never been able to make them. I can do them in the UK and so can all the people that have tried to do them when visiting me...no-one has ever managed it. They always came out small and soggy in the middle. When I was in the UK I often bought Yorkie mixes back with me but even that came to an end as they didn't taste right. Anyway on Saturday, thanks to my internet connection having died, my OH and I watched a cooking programme that we normally don't. The chef said that he was going to make Yorkshire Puddings with Pumpkin - OK each to their own - all I was interested in was how he did the Yorkies. Anyway, OH and I looked at each other and expected him to fall flat on his face....he didn't and out came the most fantastic Yorkies....obviously they had got the ratio just right even though flour, fat etc is different here. I got the recipe off the web later and tried it out yesterday... my first real Yorkies in nearly 32 years....I am really chuffed!! Recipe was for 6 but I got 7 out...more than enough, they were huge and just the way Yorkies should be!!  RF |
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Post by carolann on Sept 12, 2011 8:06:52 GMT
Well done there RF those look fantastic just dont loose the recipe now you have found one ;D
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Post by Auricula on Sept 12, 2011 9:08:50 GMT
 well worth waiting for ;D
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Post by Tig on Sept 12, 2011 9:51:15 GMT
Smashing result RF - 'Yorkshire' puds every Sunday from now on then  x Tig |
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Post by Rosefriend on Sept 12, 2011 10:37:30 GMT
Thanks all - they really did taste wonderful....
"Every Sunday" Tig - OH says can we have them tomorrow again!!
RF
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Post by Barbara on Sept 12, 2011 11:43:20 GMT
They're lovely warm with jam or syrup too RF, well done BTW.  |
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Post by isabella on Sept 12, 2011 12:02:18 GMT
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Post by Rosefriend on Sept 12, 2011 13:36:46 GMT
Thanks all - they must have worked it out perfectly...they are fantastic. I had given up ever eating Yorkies again...
My OH and I love them with Jam or just butter and sugar as well Barbara......
Not sure my waistline is going to like this new (re) introduction to our cuisine!!
RF
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Post by Ladygardener on Sept 12, 2011 16:34:16 GMT
I would'nt mind a couple of them with gravy for my dinner Rf, well done they look delicious.  |
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Post by Rosefriend on Sept 12, 2011 17:00:50 GMT
OH and I more or less sat in front of the oven watching them grow and grow...
The recipe says "oil" which is logical as we don't have dripping here and I was worried that I would taste it but not at all....
I am a happy bunny...
RF
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Post by Dutchy on Sept 12, 2011 17:21:29 GMT
Hah so out with the recipe then. As you know out here we have no Yorkies either and yours look scrummy yummie whatever the word is...
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Post by Rosefriend on Sept 12, 2011 17:30:17 GMT
Thought you might like them Dutchy...have made my life easy and just copy/pasted in German. If someone wants it I will translate it out but I doubt that anyone needs it in the Uk.
RF
+++++++
Yorkshire-Pudding
Zutaten
150 ml Milch
2 Eier (Kl. M)
130 g Mehl
Salz
6 El neutrales Öl (z. B. Maiskeimöl)
Zubereitung
Ein Muffinblech auf ein Backblech geben und im heißen Ofen bei 220 Grad vorheizen.
Milch, Eier, Mehl und 1 Prise Salz in einen Messbecher geben und mit dem Schneidstab fein pürieren. 10 Minuten quellen lassen.
In 6 Mulden des heißen Muffinblechs je 2 El neutrales Öl geben, 5 Minuten im Ofen erhitzen. Anschließend den Teig in die 6 Mulden verteilen und auf der mittleren Schiene 20 Minuten backen (Umluft nicht empfehlenswert).
+++++++
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Post by Dutchy on Sept 12, 2011 17:44:41 GMT
Ah lubbly thanks RF
Maize oil I suppose one could also use sunflower oil.
I'll have to get a muffin blech/tin first though.
So you heat the blech than ad oil and then heat again before putting the dough in? Would it not be enough to preheat once?
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Post by Rosefriend on Sept 12, 2011 17:51:51 GMT
I used Rape oil but sunflower is fine - well that is what the Chef said.
Aahh that is one of the tricks apparently - you heat the tray, very hot, then add the oil and wait another 5 minutes and then add the mixture. I actually kept to the recipe exactly (don't normally) and they were a dream!!
I even waited 10 mins and let the mixture stand - never do that in the UK...it was all well worth it...
Get a muffin tin (deep one) - worth it and you can always bake some muffins as well!!
RF
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Post by Dutchy on Sept 12, 2011 17:57:00 GMT
Yes I must realy.
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Post by Rosefriend on Sept 13, 2011 10:39:42 GMT
We have just had the rest of the Sunday meat and OH wanted Yorkies again....soooo I have just done them again. This time I used a 6er muffin tray and as it was very deep I actually only got 5 and a half out of it....  Right here are the last two that I left to eat with butter and sugar as a dessert....look at the size of them - that is a LARGE lemon....  How the hell do they get so big...I didn't even get that size when I was doing them in the UK!! RF +++++++++ Dutchy - leave them in the oven 5 mins longer - the bottoms are better!! |
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Post by Missredhead on Sept 13, 2011 18:12:43 GMT
Wow...they are amazing RF...go on give us the recipe in English...might try them cos I usually stick to Aunt Bessies
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Post by Jasmine on Sept 13, 2011 18:49:32 GMT
They look brilliant RF!
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Post by JennyWrenn on Sept 14, 2011 4:49:00 GMT
Well done RF they look yummy - why cant you get the same ingredients as in the UK and no dripping either  I justa love yorkies and I cook them in very hot olive oil in a Yorkie Pud Patty tin - always turn out ok - I dont let the batter stand either doesnt make any difference |
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Post by Rosefriend on Sept 14, 2011 6:10:54 GMT
Wow...they are amazing RF...go on give us the recipe in English...might try them cos I usually stick to Aunt Bessies Will do Missy.. Well done RF they look yummy - why cant you get the same ingredients as in the UK and no dripping either I justa love yorkies and I cook them in very hot olive oil in a Yorkie Pud Patty tin - always turn out ok - I dont let the batter stand either doesnt make any difference Different countries, different things Jenny - there are many "English" things that cannot be bought here in Germany and vice versa, no doubt. You surprise me with using Olive oil though as I was always told never to heat Olive Oil high as it loses all it's nutrients and can also become toxic, plus I wouldn't like Yorkies with a taste of Olive oil...love it on salads though. RF |
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Post by JennyWrenn on Sept 14, 2011 6:30:03 GMT
Sorry RF just realised I used dripping not sure why I said Olive Oil  |
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Post by farmersboy on Sept 14, 2011 6:34:24 GMT
Glad you said that Jen,didnt fancy olive oil,yuc
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Post by Rosefriend on Sept 14, 2011 6:40:53 GMT
Yorkshire Pudding Recipe a la Germany.
150ml Milk
2 Eggs
130g Flour
Pinch of Salt
6 tablespoons of neutral Oil - Sunflower, Rape etc.
Makes 6.
Yorkshire Pud tin in the oven at 220 deg until very hot.
Mix Milk, Eggs, Flour and Salt together with a hand held blender and leave to stand for 10 minutes.
Once the Yorkie tray is hot add a tablespoon of oil in each cup and leave for anther 5 minutes.
Add mixture and bake for 20/25mins. (Air circulation ovens are unsuitable)
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Post by Ladygardener on Sept 14, 2011 6:45:50 GMT
Thanks Rf, I've saved it. |
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Post by Rosefriend on Sept 14, 2011 6:54:16 GMT
Lovely LG - I wonder if it works the same in the UK...do let me know if you try it!! Put them in the middle of the oven - not at the top - there isn't enough room!!
RF
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Post by Ladygardener on Sept 14, 2011 7:35:25 GMT
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Post by Missredhead on Sept 14, 2011 11:27:16 GMT
Is an air circulation oven the same as a fan oven cos if it is then I cant do them..  |
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Post by Rosefriend on Sept 14, 2011 11:45:04 GMT
Yes it is - try them anyway - I haven't a clue why they say it won't work. I actually am expecting it not to work or not as well.....
RF
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Post by Jasmine on Sept 14, 2011 15:12:25 GMT
They should just need a bit less time in a fan oven shouldn't they |
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Post by Rosefriend on Sept 14, 2011 15:59:04 GMT
I am still wondering why they say that it isn't too good with fan ovens. The only thing that I can think of is that they are done tooo quickly and don't have the time to rise properly.
Perhaps for fan ovens the temperature should be reduced to 200degrees...220deg is probably too hot!!
RF
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