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Thread: Yorkshire Pudding
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30th March 2018 #1Moderator
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Yorkshires wont rise here...It`s a damned mystery if you ask me!
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Have you tried taking them to Angeles City?
Originally Posted by fred
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30th March 2018 #3Respected Member
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Fred, I found that the flour in Philippines was spot on. I think it was labelled all purpose flour. Put pan in oven at 200% with approx two or three tablespoons of oil. Whilst that is heating up, three tablespoons of flour, one egg and a pinch of salt with half and half milk and water mixed to the texture of evaporated milk. When your oil is smoking hot, remove from oven and pour in your mixture, making sure that it's well-whisked with plenty of bubbles showing on top. Replace the pan in the oven as swiftly as possible, close door and don't open it for at least 25 minutes. Should be perfect. Originally Posted by fred
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I'm going to try that and follow exactly step by step..... Originally Posted by Michael Parnham
Fred, I found that the flour in Philippines was spot on. I think it was labelled all purpose flour. Put pan in oven at 200% with approx two or three tablespoons of oil. Whilst that is heating up, three tablespoons of flour, one egg and a pinch of salt with half and half milk and water mixed to the texture of evaporated milk. When your oil is smoking hot, remove from oven and pour in your mixture, making sure that it's well-whisked with plenty of bubbles showing on top. Replace the pan in the oven as swiftly as possible, close door and don't open it for at least 25 minutes. Should be perfect.
Thanks for sharing your experience Michael
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How much milk and how much water in ml please Originally Posted by Terpe
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Hello Peter, don't know what ml means, I've made Yorkshire puddings since I was three years old must have made one at least once a week, just start with say a teacup of each and whip it up with a fork and add a drop more until like evap. Let me know how you get on. Originally Posted by Terpe
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