location.href = 'https://boquete.ning.com/';

Forum

Yorkshire puddings for christmas

Posted by Gary B on December 18, 2014 at 11:32am in News

Can someone help me please?

My girlfriend who is Panamanian wants to make me a traditional English Christmas dinner. A couple of times she has tried to make Yorkshire puddings without success. The taste is there, but they are not rising and they are soggy at the bottom. She is following a recipe we found online, and she is normally an excellent cook. So I think it could be the flour we are using that is the problem. I'm pretty sure we should use plain flour, and the flour we have is "Gold Mills Todo Uso". Should we use something else or is there something else that we are doing wrong?

Many thanks, Gary.

You need to be a member of Boquete Ning to add comments!

Email me when people reply –

Replies

Jennifer Moellenkamp December 21, 2014 at 7:20am

I have found that the tins with oil must be VERY HOT! Having normally uses corn oil, I make sure it is smoking before I add the batter. Also, we really are not at an altitude that requires high alt modifications...just my opinion from my experience.
El Gato December 19, 2014 at 5:49pm

Another tasty tip Use bacon grease in the tin and the smoking hot pan is key
Joanne Hatch December 19, 2014 at 2:56pm

Gary, when I first moved to Boquete and made Yorkshire pudding they fell flat as well. I googled "yorkshire pudding or pop overs for high altitude" and got several tips. I finally got a special pan for making them. I would offer to lend it to you but like you I am having a traditional English Christmas with Yorkshire pudding. Sorry! Here is a link for the pans. Good luck to you.

http://www.amazon.com/Chicago-Metallic-Stick-6-Cup-Popover/dp/B003Y...
- Gary B > Joanne Hatch December 20, 2014 at 2:40pm
  
  No need to lend me your pan, I'm coming around your house on Christmas Day. ;)
  
  Only joking, I don't suppose you've found anywhere that sells mint sauce or pate have you?
  - Joanne Hatch > Gary B December 20, 2014 at 4:38pm
    
    Sorry Gary, but I make my own pate and mint sauce. Don't tell me you are going to have a leg of lamb for Christmas dinner? Maybe you need to make some Brit friends and pray for an invite!
    - Gary B > Joanne Hatch December 20, 2014 at 6:08pm
      
      Never met any Brits in Boquete. Plenty of Americans. Where do you all hide? Maybe a proper tea shop somewhere haha.
  - bt > Gary B December 20, 2014 at 4:12pm
    
    mint sauce in both Romero and Deli Baru.
    
    Canned pate in both, though it's not the best quality.
    
    For much much better pate, go to the DeliCity in Alto Boquete. Same little plaza as Curves. Near SuperCentro Ivan.
    
    Real French pate.
Judy Sacco December 18, 2014 at 8:26pm

Gold Mills is terrible flour. Get Gold Medal, or go to Ro-Her and buy Harina Dura. Both make good breads that rise and brown well. They would probably work well for Yorkshire pudding.
Brandy Gregory December 18, 2014 at 6:21pm

Your altitude will also affect the rise. Scratch cake recipes, for example, need some adjusting starting at about 2000 ft. Trial and error is probably your only recourse. Suggestions include: increase the flour, decrease any leavening your recipe might call for, and increase the oven temperature 25 degrees F. Maybe even add an extra egg yolk.

Here is a link to a recipe in The Denver Post: http://www.denverpost.com/food/ci_11291970

Hope this helps!
Gary B December 18, 2014 at 4:28pm

Thanks to all for the tips.

The temperature might have something to do with it, we were baking at 400F which probably isn't hot enough.

Merry Christmas all.