Yorkshire Pudding!

[Tatler]

Anyone got a tried and trusted recipe!! can't be that difficult can it?? cheers

[Yorkie]

Anyone got a tried and trusted recipe!! can't be that difficult can it?? cheers

My Grandmothers, Mother and Wife all made excellent Yorkshire Puds but of course, they were all born in Yorkshire (touched by t'angel). I have never really got the hang of making decent ones myself. The F*t G*t uses a recipe that has pretty good results. Maybe he'll post it on here.

Cheers

Y

[Tatler]

Anyone got a tried and trusted recipe!! can't be that difficult can it?? cheers

My Grandmothers, Mother and Wife all made excellent Yorkshire Puds but of course, they were all born in Yorkshire (touched by t'angel). I have never really got the hang of making decent ones myself. The F*t G*t uses a recipe that has pretty good results. Maybe he'll post it on here.

Cheers

Y

F*t G*t !! who is he or she??

[H2oDunc]

Try this one. Works for me though its best with dripping MMMMMM

Ingredients

1 cup plain flour

1 cup egg

1 cup milk

salt

Directions

1Preheat the oven to hot (425F/220C/Gas 7)

2Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.

3If you wish you can add mixed dried herbs to add a savoury flavour.

4When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.

5Pour in the batter If you're using muffin tins don't over fill.

6Remember that the puddings will rise and puff up.

7Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.

8When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.

9That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Enjoy

[Cuban]

......2 Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke.

That is the important bit.

[Slip]

......2 Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke.

That is the important bit.

And don't keep opening the oven door while they're cooking to see how they're getting on, my mother always says. (Tho' she's from Cumbria so can't really comment).

[Yorkie]

Anyone got a tried and trusted recipe!! can't be that difficult can it?? cheers

My Grandmothers, Mother and Wife all made excellent Yorkshire Puds but of course, they were all born in Yorkshire (touched by t'angel). I have never really got the hang of making decent ones myself. The F*t G*t uses a recipe that has pretty good results. Maybe he'll post it on here.

Cheers

Y

F*t G*t !! who is he or she??

Farang Connection, Surin - I emailed him with your request.

Cheers

Y

[lampard10]

Cheers

Ok F*T G*T here................................I have good results ever since I mix in a Kenwood.

This does a lot (50 or 60) so amend accordingly

6 eggs

600 ml milk

250 gm Mc Dougalls self raising flour

Salt & pepper to taste

Tip the lot in a chefette and mix for 30 secs

Stand for 1/2 hour

Cover the bottom of Yorkshire pudding trays with about 1/4" of oil or fat

Put in oven (200 0c) and wait til the fat is really hot.

Fill level with mix

Cook for twenty mins or until risen enough.

Voila..........bootiful puddings.

Y

Edited July 24, 2008 by lampard10

[Tatler]

tried them and they turned out like egg custard my mates said they were great but i think they were just being polite

Will have to try again and get the oil smoking hot as recommended.

Cheers

[lampard10]

tried them and they turned out like egg custard my mates said they were great but i think they were just being polite

Will have to try again and get the oil smoking hot as recommended.

Cheers

Don't give up...............every now and again I make Yorkshire flapjacks. Very tempremental. Thhe other week I tried McDougalls Yorkshire pudding mix. I followed the instructions explicitly. I got egg custard as well. I sell it as pancake mix now.

[Cuban]

Make lots - eat cold with strawberry jam !

[geoffphuket]

I'm home sick now Roast beef & Yorkshire pudding for Sunday lunch beats fried rice++ any day..... I suppose someone will bring up bread and butter pudding next..... guess its time I got round to buying an oven

geoffphuket

[onnut]

......2 Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke.

That is the important bit.

And don't keep opening the oven door while they're cooking to see how they're getting on, my mother always says. (Tho' she's from Cumbria so can't really comment).

if you let the heat out of the oven, the yorkshires will start to shrink again.

[percy2]

When my Gran taught me we never discussed amounts.

There was plain flour (about a cup full) enough so you could make a mound with a depression big enough to hold an egg.

Mix the flour and the egg until it becomes a smooth paste.

Slowly add equal amounts of milk a water mixing until a consistency of double cream is achieved (thanks for that description Dunc) make sure you dont have lumps.

Add a pinch of salt. Whisk thoroughly and then let it stand in the fridge for half an hour.

Yorkshire puddings were always made in bun trays using very hot fat/oil from a pre heated oven. Bigger trays were used for Toad in the hole.

If you need to open the oven to check if there done , only open it a crack and don't close it with a bang.

If your puddings are gooey or don't rise generally its because your oven wasn't hot enough or your batter was too thick.

Never added pepper or any other flavouring to the batter.

I agree that Yorkshire puds should be part of every course in a three course meal.

My Grandad went a bit further , he would refrigerate uneaten puds and deep fry them through the week as an alternative to chips. Not one of my favourites though.

Cheers

[Yorkie]

My Grandad went a bit further , he would refrigerate uneaten puds and deep fry them through the week as an alternative to chips. Not one of my favourites though.

Cheers

Oh dear. You've just reminded me of the Scottish mutton pies that the Aberdonians used to lob in the deep fry.

One word of advice (from my ex) about the cooking tins. If they're not Teflon coated, never, ever wash them after they've been burnt in. Just wipe with kitchen paper or a dry cloth. The ones my ex uses have been passed down through three generations and have never been washed.

[Tatler]

Cheers for the replies

[dotcom]

Try this one. Works for me though its best with dripping MMMMMM

Ingredients

1 cup plain flour

1 cup egg

1 cup milk

salt

Directions

1Preheat the oven to hot (425F/220C/Gas 7)

2Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.

3If you wish you can add mixed dried herbs to add a savoury flavour.

4When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.

5Pour in the batter If you're using muffin tins don't over fill.

6Remember that the puddings will rise and puff up.

7Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.

8When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.

9That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Enjoy

Not saying you are wrong or anything BUT

without baking powder or yeast what will cause the dough to rise?

For sure this dish can not be made without beef drippings. Bon Appettite!!!!! Roast Beef roast potatoes yorkshire pudding & au jus gravy. On that short list of fine English dining.

I buy mine frozen at Tops or 7th floor World Trade Center. YUM!!!

[richabb1]

Try this one. Works for me though its best with dripping MMMMMM

Ingredients

1 cup plain flour

1 cup egg

1 cup milk

salt

Directions

1Preheat the oven to hot (425F/220C/Gas 7)

2Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.

3If you wish you can add mixed dried herbs to add a savoury flavour.

4When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.

5Pour in the batter If you're using muffin tins don't over fill.

6Remember that the puddings will rise and puff up.

7Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.

8When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.

9That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Enjoy

Not saying you are wrong or anything BUT

without baking powder or yeast what will cause the dough to rise?

For sure this dish can not be made without beef drippings. Bon Appettite!!!!! Roast Beef roast potatoes yorkshire pudding & au jus gravy. On that short list of fine English dining.

I buy mine frozen at Tops or 7th floor World Trade Center. YUM!!!

[percy2]

Not saying you are wrong or anything BUT

without baking powder or yeast what will cause the dough to rise?

Magic!

The more mundane explanation may have to do with heat , expansion and physics ;-)

Cheers

[dotcom]

Cheers

Ok F*T G*T here................................I have good results ever since I mix in a Kenwood.

This does a lot (50 or 60) so amend accordingly

6 eggs

600 ml milk

250 gm Mc Dougalls self raising flourSalt & pepper to taste

Tip the lot in a chefette and mix for 30 secs

Stand for 1/2 hour

Cover the bottom of Yorkshire pudding trays with about 1/4" of oil or fat

Put in oven (200 0c) and wait til the fat is really hot.

Fill level with mix

Cook for twenty mins or until risen enough.

Voila..........bootiful puddings.

Y

I believe this gentleman has the correct answer. Congratulatiuons Sir. Without yeast or baking powder the dough will not rise. You will get the egg custard mentioned above.

[dotcom]

Ingredients

1 1/2 cups all-purpose flour

3/4 teaspoon salt

3 eggs, room temperature

3/4 cup water

1/2 cup beef drippings

3/4 cup milk, room temperature

DIRECTIONS

1. Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).

2. If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.

3. Preheat oven to 400 degrees F (205 degrees C).

4. Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

YUM

[bigchang]

i tried for about two years to have my yorkies perfect every sunday,not bad for a kraut,ey?

i use equal amounts of plain flour,milk,eggs add a pinch of salt and pepper,i mix it all together with a whisk or an electric stick blender and make sure i get a lot of air into the mix(that together with the eggs makes them rise)then i rest the mix over night in the fridge and in the morning i whisk in another egg and again lots of air,i use muffin tins and put about 2cm of oil or dripping in and put at 200*C in the oven until piping hot,then i add the mixture only to 3/4 full,otherwise my plates are to small for the yorkies,and cook them until golden,and not open the door before they ready

i had in my test period the idea with baking powder and selfraisin flour,it fails miserably,because you adding two raising agents(eggs and baking powder) it doesnt work,i found after

bc

[Chaimai]

The ingredients are straight forward - it is what you do with them that matters.

1. The batter mix:-

I believe should be cold (not room temperature) and whisk it with a fork (or a whisk) just before putting in the oven.

2. The oven and fat/oil:-

The oven should be hot and the beef dripping/fat/oil should be smokin'

3. Do not open the oven to check on your handywork - this will cause them to flop and your hard work will have been wasted. 20/25 minutes should do the trick depending on whether you want crispy or a slightly soggy bottom.

[cockneyrebel]

Anyone got a tried and trusted recipe!! can't be that difficult can it?? cheers

I all ways use Jamie olivers recipe

1/2 pint of milk

4oz's all purpose flour

Pinch of salt

3 eggs must admit I only use 2 no problems with result

Vegetable oil

Mix batter let rest for 10 to 20 mins

Preheat muffin tin with I centimeter of oil in each section

When oil hot pour batter mix in to each section

Cook for around 20 to 30 mins @ 450f, 230c do not open oven door

For huge ones I cook in individual ramekins

[Tatler]

As for adding yeast or baking powder!! The yorkies did rise in the oven (without adding yeast) but after being out of the oven for 2 minutes they were flat why??

[Tyke]

Anyone got a tried and trusted recipe!! can't be that difficult can it?? cheers

It may be off the point but DON'T ever buy those frozen ones from TOPS supermarket = they are disgusting and I had to throw them out. The ones served up at the British Club in Bangkok are likewise.

Will anyone who gets one of these receipes to work plz let us all know. My mum used to make perfect ones when i was a kid, and she left the reciepe behind but I cannot get it to work.

Does anyone know a restaurant in Thailand where they make good ones (won't say freshly prepared as that goes without saying).