Yorkshire Puddings

Hi, how many eggs is 1 large cup eggs???? for this recipie

I'd personally use 2 or 3 eggs

for 225g of flour i use 4 eggs, 300ml of milk and 1/2 teasp on salt. this makes loads and works every time but u have halved and quartered the recipe and it still works fine.

I use 2 1/2 eggs myself

I always find that a glug of milk, a shush of water, two eggs, pinch of salt and 4 large heaped tablespoons of plain flour work for me. Alter the consistency with water if necessary. The sound effects are crucial for getting the correct measure!

If you are using the cup method to make yorkshires then break the eggs into the same cup as you are using for your flour and milk.

The idea is that it then does not matter which size eggs you are using.

Try using 2 whole eggs and one egg white, this is a great for yorkshire puddings also make sure that you use a deep flan dish or even better Muffin cake individual tin.
Mine come out really big and crunchy.
Good luck

It does seem strange to me that we are getting a Brian Turner recipe with cup measurements.

Brian has explained this a few times that I know of. It isn't so much cups in the American sense, more going back to the old days when a housewife used one of this two of that and three of that in equal proportions. Same principle really, Brian's is the old fashioned way and could be the basis for the American way.

"[Note from moderator: The recipe posted here has been deleted due to possible breach of copyright. We apologise for the inconvenience.]"

A little cheeky prizeguy, that is Angela Nilsens recipe off this site, copyright Good Food Magazine.

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I understand now baiji. But I think they should make that clear in the recipe for those of us who haven't seen Brian making it. Using the word 'cup' automatically brings to mind the American or Australian cup measurement.

I have my own way of making Yorkies and they are always great so I am not about to change my method! No matter what anyone posts or demonstrates on TV. Yeah, set in my ways, that's me!!!!

Whats your recipe Mary?

I use one egg per 4 oz plain flour (which would be 1 egg per 100g of flour now I think). I add a pinch of salt and half a pint of milk.

I increase those ingredients proportionally depending on how many I am catering for. I reckon the basic recipe should serve 4 but I always make more!

Then I follow the same method, get the oiled tins or tin really smoking hot before adding the batter. I cook them till they are very brown as I find that they don't 'fall' so quickly if they have a really crisp crust.

Made Brian Turner's Yorkshire Puds using his cup method. Dead simple and the best results ever. The instructions aren't exactly rocket science. It's just the same measure of each of the main ingredients. The size of the cup doesn't matter.