I grew up making my own Yorkshire pudds but in my old age and busy family I find that I have been making them from a packet on a fairly consistent basis. But I have been having some problems getting them un-stuck from the muffin tin, I mean I have to chisel them out. Even though I mix the mix thoroughly and preheat the muffin tin and the oil they still stick and I mean almost all of them stick, which is always a drag.
Now, one of the things I miss from our trip to the UK a couple years back is that fact that you can get frozen packages of pre-made Yorkies at every grocery store. This was great for me since we had an apartment and thusly a kitchen to heat these lovely ready made goodies. I made it my nightly dessert with a bit of Bisto gravy. Weird, but delicious. My husband had a thing for custard, so we each had our "thing" while we were there.
Here are a few hints I have picked up that I want to try:
-Mixing it in a blender to incorporate more air.
-Heating the pan for 15 minutes.
-Make sure the oil is super hot (almost at the smoke point)
-Apparently old pans are better, although my pan is old I think that it might be part of the problem.
-Letting the batter sit for an hour+, some say up to 24 hours. (This is a trick I used to use, way back when I made Yorkies from scratch, I would let it sit about an hour an get lovely yorkies.
So, when the weather cools down some since we have been at 26 deg + for the last 4 day :) I think I will be making a few batches of Yorkies.
I think the first recipe that I will try will be the equal portions theory (which is strange idea)
1 egg
1 cup milk
1 cup flour
I am not sure if that will work out as well as it sounds since I think it will be much thicker then I want my batter, but I guess I will see.
Sorry no pictures today, but since I haven't made anything yet it sort of worked out this way
