Which flour can I use to make Yorkshire Puddings - Tried some - failed

HildySmith


Joined: 02/07/2009
Posts: 1708

Message Posted:
06/07/2010 00:43

I have bought some flours here and cannot get my yorkshires to rise, can anyone recommend a flour I can use for yorkshires. At home we use Plain flour. I have seen Self Raising flour and also one called household flour which I tried but it failed.

Or does anyone sell Aunt Bessie's yorkshire puddings???

Jeannie


Joined: 04/08/2009
Posts: 3283

Message Posted:
06/07/2010 00:45

I've seen Aunt Bessie's at quite a lot of supermarkets.



Like you, always use plain flour at home, but unsure of what the equivalent would be over there. Sorry

HildySmith


Joined: 02/07/2009
Posts: 1708

Message Posted:
06/07/2010 00:51

I havent seen Aunt Bessies and I have looked for them - does anyone know where to get them on the West side.

scruff


Joined: 15/07/2008
Posts: 1070

Message Posted:
06/07/2010 00:57

Sorry to say this, but I always buy Homepride all purpose in the South. It lasts a long time, because other than Yorkshires I don't use much very much flour. You can also buy Whitworths flour at Bell foods & maybe Homepride now too.

I never managed to make decent Yorkshire Puddings with local flour. Sorry. much prefer my own to Aunt Bessies because I like a large Yorkshire pudding & not little ones. Also the ready made are silly money for something that is so cheap to make.

phylray



Joined: 21/09/2007
Posts: 1727

Message Posted:
06/07/2010 00:58

Get in touch with Guidos as they make lovely Yorkshire puds. with local ingredients I presume.

baldeagle


Joined: 04/02/2009
Posts: 354

Message Posted:
06/07/2010 00:59

I have bought Mcdougals plain flour in Tempo & seen it at other supermarkets.

scruff


Joined: 15/07/2008
Posts: 1070

Message Posted:
06/07/2010 01:16

Thanks for that info. baldeagle. When I next run out, I will check this out. Unfortunately, Turkish flour is just not the same as the British. It doesn't make such good shortcrust pastry either IMO.

I have no idea what local flour is like for cakes because I don't make them?

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/07/2010 07:00

I use the 'Bugday Unu' (household flour)



100g plain flour

2 eggs medium/large

300 ml milk

Pinch of salt



What recipe are you using? It's the eggs that are the raising agent... maybe your eggs are too small.



you could try this alternative French method:-



2 eggs

2&1/2 oz plain flour

1 oz butter

4&1/2 fl oz milk

Salt & pepper



Egg adds to milk and beat together to form a foamy mix..

Melt butter in saucepan add flour and beat well, take off the heat and beat in egg and milk mixture adding salt and pepper to taste. Cook in a hot oven... be careful to allow enough headroom as they will rise very rapidly.

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
06/07/2010 07:37

hildysmithy i use the local plain flour (come in a white and green packet) (sade)

here is how i make them:

serve 12

4oz plain flour

350 ml of milk

4 eggs

pinch of salt

wisk the eggs and flour

salt

add the milk

wisk

let the mixture rest overnight o for at least 4 hours in the fridge

preheat the oven @200

put the yorkshire tray with a drop of fat or drippings until smoke

stir the mix and very quickly poor the liquid

bake for 25 minutes without open the oven door

regards

guido

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
06/07/2010 07:44

Yes lilli i use the same flour and 2 eggs,but i dont weigh anything i just through it all in, always have and it works. 4 serving spoons of flour and milk to the right consistency the more you make them the better you get at it, so yorkies with everything..nice just how i like it loads of them. )





Spider,X

andrew4232



Joined: 04/07/2009
Posts: 1543

Message Posted:
06/07/2010 08:00

i make about 48 yorkishire's every sunday at rumours and i make them in just the same way as i did in the uk using all local ingredients and they work every time

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/07/2010 08:25

I'm pretty sure 48 is too many for Hildy!



Hildy I reckon your oven temperature is too low. Oh and before you put the Yorkshires in... turn off the fan if you are using it.

Geoff


Joined: 25/06/2008
Posts: 1370

Message Posted:
06/07/2010 08:43

You need the plain flour, what you can buy in TRNC is no good.

Pop over the border to the Greek sector (or ask a friend when they go over) to buy their local flour

in a RED bag. (Blue bag is self-raising).

Geoff

Famagusta City.

HildySmith


Joined: 02/07/2009
Posts: 1708

Message Posted:
06/07/2010 10:02

i don't have a problems with the recipe (althought there are some good ideas above - thanks) My method is the same as most of yours. I have been making them since the 50s and had no problem. I make sure the fat is hot and also the oven.

I did have a problem in the UK when I got a Fan oven, they would not rise then so that is when I started using Aunt Bessie's. I also have a fan oven here.

Do any of you use a fan oven? if so, what temperature do you use (maybe thts the problem)

Groucho Msg8 - that is the flour I used but it failed miserably.

My husband said I should have put onions in and made batter pudding (great alternative) but not the same. I used to do that when I had no Plain Flour, I also used suet for that.

Jovial_John


Joined: 31/01/2009
Posts: 1024

Message Posted:
06/07/2010 10:52

For those that asked about Aunt Bessies Yorkshire Puddings, they sell in Bells

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/07/2010 12:39

Hildy,



Well it's the flour I use and we never have a problem.. I do put the mixture into the fridge for 30 mins before cooking and make sure the oven is well up to temperature. Maybe it's a combination of small eggs, temperature and fan.

joandjelly


Joined: 24/02/2008
Posts: 2953

Message Posted:
06/07/2010 14:23

I made Yorkies for the first time in my life on Christmas Day using all local ingredients and, even if I do say so myself, they were huge and fantastic