Genealogy Forum UK

Do you use milk or water?

and can you post your recipe pls I still can't get it right.

I've never been very successful myself but my sister-in-law uses equal volumes of egg, flour and milk (measured in a clear jug with the eggs going in first to give a volume guide) whisked together with a handheld electric blender and poured into a muffin pan that's been wiped with the paper from the dripping then heated up to very hot before being returned to the oven to cook 'til well risen and browned.

Thanks Srd

I use 4oz plain flour, 2x eggs, half pint of milk and a bit of salt.
I put it in the fridge to chill.
Some oil in a muffin tin till very hot and half fill them.
I get huge ones!

grangers14 wrote:I use 4oz plain flour, 2x eggs, half pint of milk and a bit of salt.
I put it in the fridge to chill.
Some oil in a muffin tin till very hot and half fill them.
I get huge ones!

Huge! brilliant Jo thanks mine are quite flat
must be the extra Egg will have a go with that

grangers14 wrote:I use 4oz plain flour, 2x eggs, half pint of milk and a bit of salt.
I put it in the fridge to chill.
Some oil in a muffin tin till very hot and half fill them.
I get huge ones!

How deep is your muffin tin? I've only got mincepie tins, so not that deep. I do have a muffin tin, but as it's silicone I don't expect that'd work.

Cant see why silicone ones wont work?
My muffin tin is about an inch deep.
And my husband is laughing his head off!

I use a silicone muffin tin for my yorkshires and they rise lovely, only problem I get is a bit of a soggy bottom so while i'm dishing out the rest of the meal I just flick the yorkshires over in the tins for a few seconds.

Thanks Diamond I have not used those silicone ones

I think the secret is the extra egg you know I will try 2 eggs next time.

and I think I might get some tins cos I do it in a glass rectangular dish

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I'm going to try to make yorkshire puddings later Barb.
I've bought a special tin for muffins.