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Old 06-14-2007, 07:07 PM   #1
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ISO Perfect Yorkshire pudding

My current recipe won't rise! I'm using the same recipe my Mom used, the same method ( yes I'm preheating the drippings) I'm using muffin tins. My yoskshire tasts great but they are are very similar to hockey pucks.
Any tips would be greatly appreciated.

Steve

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Old 06-14-2007, 07:53 PM   #2
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One thing comes to mind you cant open the oven the first 40-50 minutes or they will fall.Eggs and milk need to be room temp eggs need to somewhat fresh.Over mixing batter can make them fall also.
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Old 06-14-2007, 08:20 PM   #3
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Quote:
Originally Posted by jpmcgrew
One thing comes to mind you cant open the oven the first 40-50 minutes or they will fall.Eggs and milk need to be room temp eggs need to somewhat fresh.Over mixing batter can make them fall also.
Very good advice from jpmcgrew!!!!!!
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Old 06-14-2007, 10:35 PM   #4
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Thank you Turtle even doing these things once in a great while I have had disasters.Dont know why.But when they are perfect they are so good I could just eat those with some honey and butter and forget the rest of the meal.They are very much like like the dutch babies pancakes batter.
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Old 06-14-2007, 10:44 PM   #5
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Quote:
Originally Posted by jpmcgrew
Thank you Turtle even doing these things once in a great while I have had disasters.Dont know why.But when they are perfect they are so good I could just eat those with some honey and butter and forget the rest of the meal.They are very much like like the dutch babies pancakes batter.
Oh Yeah!!m I know what you mean about making a meal with just the puddins!!!! I have had my failures too and most times it is because I didn't follow through with what you advised. That is why I knew you were right. Oh well... that is what makes life interesting!!
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Old 06-14-2007, 10:55 PM   #6
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Thanksfor the help! I'll be sure to not to over mix next time, I have a tendency to whip the batter.
My recipe calls for a 475 oven, so cooking only takes 25- 30 minutes. It's a TNT recipe from 1966 with four ingrediants (milk flour eggs salt). It states to chill the mix before cooking?
I'm kinda a newbie, but I'm picky about getting it right.

Thanks, steve
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Old 06-14-2007, 11:10 PM   #7
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Quote:
Originally Posted by jpmcgrew
They are very much like like the dutch babies pancakes batter.
Omigosh, jp. I love Dutch babies. Soooo good.
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