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Old 09-21-2009, 01:04 PM   #1
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Yorkshire puddings??

Why do my Yorkshire puddings not form a crater, but go big and round (well, sort of round), with the hollow inside???? (So, a cave rather than a crater??)


Thanks!

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Old 09-21-2009, 01:09 PM   #2
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Why do my Yorkshire puddings not form a crater, but go big and round (well, sort of round), with the hollow inside???? (So, a cave rather than a crater??)


Thanks!
hello and welcome.
i don't know why that is happening i just wantted to welcome you. but i am sure someone will be able to help you out.
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Old 09-22-2009, 05:30 AM   #3
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Yorkshire Puddings

Hi
I have exactly the same problem! I hope someone can help.
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Old 09-22-2009, 06:22 AM   #4
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Yorkshire puddings are basically a type of popover, I believe the crater usually seen is a result of them falling as they cool. I'm guessing you're making individual puddings? the smaller ones may not fall in as they are a smaller structure that supports itself more easily.

In short, unless your puddings taste wrong, I don't think the shape is a problem.
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Old 09-22-2009, 06:38 AM   #5
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hot pan, hot fat, all ingredients for batter room temp, mixed, rested 20 min. pour cook eat (whatever the shape)

could be the pan, is it level or warped, or are you using ramekins, (like popovers) as said above.

If it tastes good, eat it.
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Old 09-22-2009, 07:42 AM   #6
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The fat and juices from the roast beef, I think is the key. Are you using enough? For a muffin cup, I put in a couple of tablespoons per and mine always come out great. They do puff up, but then you get the cup shape just a couple of minutes after putting them on the plate if you have enough liquid/fat. Don't scrimp to save calories.

ETA: And welcome to DC!
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Old 09-22-2009, 09:19 AM   #7
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i use a deep 10" glass pie plate, i use a good amount of melted butter and if there are any roast drippings (for some reason my roast only have fond in the pan and very little fat rendered) in the plate roll to coat. add the pudding and bake. mine puff all around except in the very middle. as it cools only the middle falls most stays puffed up and empty inside.
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Old 09-23-2009, 04:37 AM   #8
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Thanks for all the advice. I have been making them in a muffin tin, and I can well imagine that they haven't sunk in the middle because it is supporting itself because it is quite small. Will also try to use more fat and see if that makes any difference, and I will experiment with making bigger ones, but as someone said - if it tastes good why worry about the appearance??
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Old 09-23-2009, 09:56 AM   #9
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Thanks for all the advice. I have been making them in a muffin tin, and I can well imagine that they haven't sunk in the middle because it is supporting itself because it is quite small. Will also try to use more fat and see if that makes any difference, and I will experiment with making bigger ones, but as someone said - if it tastes good why worry about the appearance??
I'll just have you know that it was your post that FORCED me to make a roast and yorkshire pudding last night. Deeeeelicious! (Thanks!)

That's right, that the taste is key, so who cares how they look! As long as they don't taste like those horrible frozen and reheated puds you get in your pubs over there, it doesn't matter if they are funny looking. Hope it works out for you.
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Old 09-23-2009, 01:52 PM   #10
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Hi
Glad I could inspire you! I am not originally from the UK, but love Yorkshire puddings, and have therefore set it as my goal to perfect them!
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