Yorkshire puddings

[Gillyflower]

Rimmer

My mother was from Devon and she did exactly the same.

[notmyself]

Yes, I can switch the oven to fanless mode, but I've never done that as the fan is supposed to spread the heat in the oven more evenly so it seems like a better way to cook. If it's blowing my Yorkshires apart though then maybe I'd better try without it one of these days. I'd still prefer that somebody else did all the work and I could just buy them off the shelf.

Doesn't actually matter.

I'm feeling in a particularly helpful mood this evening so I will share what I do....

1. The oven needs to be at 220-225C.

2. The Pyrex or earthenware dish also needs to be at 220-225C.

3. The animal fat (goose/ duck or pork if you have to) also needs to be at 220-225C

4. I should say this is a 10" x 5" dish.

5. Mix equal amounts by volume of whole egg (four usually), milk and plain flour plus some salt to taste. I should add that the milk should be at something like room temperature, as should be the eggs.

6. Remove the dish and pour in the mix before returning to the oven as quick as you can.

7. Should take around 20 minutes but you have to watch it.

I don't use the roasting juices because it has imperfections in it such as small particles of meat and would rather use it for gravy in any case.

[innerspace]

Siam expat on sscc sells frozen that look good.

Retox in lengkee sell them with a full English breakfast inside.. Look great!

Not tried either yet though.

[mick01827]

Try the Yorkshire pudding shop in soi 4 north pattaya, lovely

[Pdavies99]

The basic batter is easy to make but in times past I have had limited success getting them to rise properly. They often came out as flat as a rather thick pancake. If I was roasting a joint I might give it a go again but it's too much work to fire up the oven just to make a Yorkshire.

I make them successfully in a Pyrex bowl in my combo microwave, usually in the form of toad-in-the-hole. The trick is to turn off the smoke alarms and get everything as hot as possible. I also like to let the batter stand overnight.

I use this recipe: http://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings

I agree that it would be a pain to heat up a regular convection oven just for this, and I dont think that the temp settings used for roast meat would be high enough for a good Yorkshire pudding anyway. Probably best to do them separately whilst your meat is resting.

I sometimes wonder how they would come out if made in one of the glass turbo ovens one sees here. I suspect that the air movement would cause them to collapse.

Read your comments, no.... I use a glass turbo oven, table top style and they come out perfect, the fan does not effect them at all, I think however you must use good eggs that are room temperature when making the mix, also you can add a little baking soda if you want extra rise.

Best

Paul

Edited October 6, 2015 by Pdavies99

[vogie]

Heavens man, whats wrong with you. Yorkshire puddings are just flour, eggs and milk.. Mix all 3 in roughly equal measures, whisk until thick and creamy and put into the fridge to chill.

Meanwhile switch on oven to hot (200 degrees) and heat the pan with oil until smoking hot.

Pour the chilled batter in the very hot oil, it will sizzle and bubble around the edges a bit and put it back in the oven for about 20 minutes or so until they are as brown as you like them..

Really easy to make fella and better then re heated ones I guarantee..

Wot no salt?

[ResandePohm]

Villa may have them but the prices will probably be even higher than at Central!

If you have an oven they are extremely easy to make yourself.

Why not make them yourself. Its really very simple if you have an oven. The mix is very similar to pancakes.

[jacko45k]

I don't buy them but my mate's wife is a stickler for Sunday roast. She swears by the frozen one's she can buy on the Ex Pat food shop on Sima CC Road, anout 1km past the traffic lights.

I would have thought most ex pat food shops flog them.

some of the best ones iv'e had were frozen. LIDL UK.

Yes, my local Co-op does a premium frozen Yorkshire using beef dripping which is relatively expensive but very tasty. Not available in Pattaya though.

And here's another interesting fact for Rimmer - the first commercial frozen Yorkshires were produced in 1995. That surprised me, I thought they'd been around longer than that.

Did you ever try duck fat as an alternative?

[Guderian]

For what it's worth I saw some frozen ones at Food Mart next to airport bus station in Jomtien. Didn't check price or anything important like that... sorry. But wasn't looking for them and didn't know topic would come up.

That's interesting, thanks, I have to drop by there later this afternoon so I'll have a look.

[Guderian]

Try the Yorkshire pudding shop in soi 4 north pattaya, lovely

That sounds promising, is it really a shop specialising in Yorkshires? I can't say I go that far north very often these days, but it sounds like it might be worth the trip. Where about in soi 4 exactly is it?

[Guderian]

Siam expat on sscc sells frozen that look good.

Retox in lengkee sell them with a full English breakfast inside.. Look great!

Not tried either yet though.

Jockys in Soi Lenkee

Blimey, it sounds like Soi Lengkee is Yorkshire pudding central. The Dark Side's off my radar for the most part. Can I ask what are Retox and Jocky's, shops or bars?

[KittenKong]

Can I ask what are Retox and Jocky's, shops or bars?

Jockys is a restaurant, Retox is a sports bar that does food. They are within a few yards of each other.

Both have been quite widely discussed on here.

[farangmick]

A couple of maybe little known fact about Yorkshire puddings, True Yorkshire people would make it in a large flat tray then cut it into squares, any left over would be served cold for a few days afterwards with jam. It would often be served before the roast meal the thinking being that it would fill up the guests at the table who would then not be able to eat so much of the main course.

How do I know this? I am a Yorkshireman from Sheffield

Aye, tha's reet.(enough dialect now.). Sunday dinner at my maternal grandmothers. Big slab of Yorkshire pudding, with proper gravy. Then she could get away with two slices of beef each (three for my parents), sliced as fine as a butterfly wing. Funny how a post on TV can bring back long forgotten memories of a Yorkshire childhood 50 years ago. Thais round here appear to cook on the same principle. A lot of rice, make the meat or fish explosively hot, then add more chilies. Even Thais then get full on cheap rice, and a bit of expensive meat. And I spend the next morning on the toilet.

[farangmick]

So much interest in Yorkshire puddings. I can feel a business coming on (the wife's of course.) Collection only. Directions for customers from Bangkok, Pattaya and Phuket. Drive north on Highway 2 until you get to the Middle of Nowhere. Then another 50 km and ask a local. Yes! I'm going to be rich farang. Look out CP.

[farangmick]

Just read my last post and decided enough Leo. Good night.

[notmyself]

There is no need to chill the batter nor add baking soda. Chilling or using cold ingredients actually slow down the chemical reaction.

Hmmm. Feeling in a good mood so will carry on.

I think it was fellow member Naam who spoke about making sauerkraut some time ago. Some chemical reactions only occur (it is actually all but that is another subject) within a specific temperature range. Too hot or cold then it does not occur or is very slow. I didn't but should have added to my post above that the batter mix needs to be made 15 minutes before it is poured into the dish in order for the chemical reaction to have taken place.

[notmyself]

This topic should be moved to the western food section I think.

[Guderian]

Can I ask what are Retox and Jocky's, shops or bars?

Jockys is a restaurant, Retox is a sports bar that does food. They are within a few yards of each other.

Both have been quite widely discussed on here.

Thanks.

[eefoo]

And here's a few more, courtesy of Khun Googun:

10 Facts About Yorkshire Pudding

• The first Yorkshire Pudding recipe dates back to 1866 and was created by a woman called Mrs Beeton. Later recipes were published in 1737 by ‘The Whole Duty of a Woman’, and then in 1747 in ‘The Art of Cookery made plain and easy’, by Hannah Glasse.

My theory is that Khun Googun doesn't know what the eff he's talking about if he thinks that 1737 is later than 1866.

Edited October 8, 2015 by eefoo

[eefoo]

A related anecdote:

I was on a skiing holiday many years ago in the Oz village of Thredbo in the Snowy Mountains of NSW. Included in my room deal was a buffet dinner in the evening. Passing down the line one night I had assorted roasts and veg on my plate and came to a very suspicious looking tray of off-white stodgy looking stuff cut into squares. "What's that?" I enquired of the serving girl, who looked to be all of 16. "Yorkshire pudding" came back the confident reply. "Hmmm", I retorted, "I'm from Yorkshire and that is definitely not Yorkshire pudding". With a smile on her face and barely a second's thought she offered me a slice and said "Would you like some Thredbo pudding?"

If you've got this far - the secret to a good Yorkshire pudding, as taught to me by my mum years ago, is not neccessarily the ingredients; it's the beating you have to give it to infuse air into the batter mix so it will rise properly. No beating = no air = flat batter pudding no matter what fat or oven temperature you use.