Shop now Shop now Shop now Cloud Drive Photos Shop now Learn More Learn more Shop now Learn more Shop Fire Shop Kindle Pre-order now Shop Men's Shop Women's

Sort: Oldest first | Newest first
Showing 1-5 of 5 posts in this discussion
Initial post: 9 May 2012 22:15:54 BDT
Lazy Kipper says:
Has anyone successfully cooked yorkshire puddings in a halogen oven? Sarah Flowers' recipe book says you can, but mine is always soggy and half-cooked. I have to put the main oven on for yorkshires alone, which is a bit irritating.

Posted on 15 Feb 2013 21:33:30 GMT
Last edited by the author on 16 Feb 2013 08:11:37 GMT
Bz says:
I'm no expert but my immediate thought is temperature ?

Just googled and found this :

Some on YouTube and some more references on Google.

Seen a Bamix demo and he certainly didn't put them in the fridge for an hour, just whipped the batter to a fluffy mix ie lots of air in it.

In reply to an earlier post on 14 Nov 2013 13:20:22 GMT
Pete_ says:
When making 'normal' Yorkshire pudding, the batter mix is left to rest for around 30 - 60 minutes, to allow the gluten in the flour to start working it's magic.
In this instance, I added 1/2 tsp of Bicarb, to give it some extra lift.
I too used individual tins but used an oil spritzer that delivers a measured amount.
You can get these in most supermarkets, on the same shelf as oil.

A friend of mine does his, on the end of the dining table, as entertainment, during the soup course!

In reply to an earlier post on 14 Nov 2013 16:36:46 GMT
Lazy Kipper says:
Thank you for this - I'll give it a go.

In reply to an earlier post on 14 Nov 2013 16:37:00 GMT
Lazy Kipper says:
Will try this too.
‹ Previous 1 Next ›
[Add comment]
Add your own message to the discussion
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Prompts for sign-in


This discussion

Participants:  3
Total posts:  5
Initial post:  9 May 2012
Latest post:  14 Nov 2013

New! Receive e-mail when new posts are made.
Tracked by 1 customer