Attempted a Yorkshire Pudding as per the recipe on the website for the first time. The result had the texture of a cake rather than a traditional pudding as pictured below. I wonder if this is the expected result or if I did something wrong?
I did deviate from the recipe in a few ways. Firstly I did add the optional yeast (Hovis fast action bread yeast) and I did not add the salt to the mixture straight away but gave the yeast a little time without it first. The second thing was that I made the batter some time before it was needed so the yeast was bubbling away for about an hour first. Have these deviations resulted in more of a Yorkshire cake than a pudding?
It sounds like the deviations you made, especially with the yeast and timing, may have caused the batter to rise more like a bread or cake rather than the traditional Yorkshire pudding texture. The yeast might have caused the batter to rise too much, making it more airy and cake-like.
For a more classic Yorkshire pudding, try skipping the yeast and mixing the batter just before cooking. This will help maintain the expected texture.
By the way, if you’re craving something else while experimenting, you could check out the Jack in the Box menu with calories for some tasty meal options!
Hi there chowdharry,
My grandma used to make them exactly the same as yours have come out...she passed away and I never did get the recipe, would you mind sharing what you did 🙏
Sounds like an interesting Yorkshire Pudding experiment! Sometimes small changes can really affect the texture. And if you're looking to grow your Instagram following alongside your cooking skills, Download for free to gain real Instagram likes with TopFollow APK it’s a great way to get more engagement!
Have tried the original FF recipe but also got the cakey texture. Delicious with gravy but not quite the Yorkshire I remember. Just tried the 50:50 recipe and it’s a belter! I made up half the mixture for four very large Yorkshires. I cooked at 200C fan for 30 mins using sunflower oil. They worked out about 9g carbs each but they were huge so you could make 6-8 and halve the carb content. Picture is on a large dinner plate to give you some scale. Thanks O’Kane.
Yes a lot of people avoid wheat flour at any amount but it's really all about the dose. Lots of dilution with all the milk, eggs and ultra-fine.
I make Yorkies every week using a 50:50 mix of Ultra Fine Fiber Flour and normal wheat flour.
Look and taste exactly like traditional yorkshire puds and work out at around 5g net carbs (for 12 puds):
75g wheat flour
75g Ultra Fine Fiberflour
200ml skimmed milk
4 large eggs
1tsp sea salt
• Mix, chill
• Heat yorkshire pudding tin until scorching hot filled with beef dripping or lard
• Pour pudding mix 2/3 into each cup
• Cook 50 mins at 180-190 degrees
Foolproof and delicious!
The best receipe I have found so far has been from queenketo.com for low carb yorkshires
I think you might have stumbled on something worthwhile there but we have to rename it. Looks like the mix needed extra liquid, maybe one more egg and more milk?
This is what the regular wheat flour makes
And this is the best I have achieved with FIberflour.
Most likely need some more experimenting with the ratios, but they do taste good with gravy and a roast.
a perfect cake
I'm not sure what pudding is, we don't eat it in Italy, but it seems like