Yorkshire Pudding

[*julez* 124]

My daughter has been begging me for quite some time to make a Yorkshire pudding. I've only had one go at making one so far, and it was when Griff was here. Together we did OK, by that I mean mostly flat but somewhat tasty! Good enough that my daughter wants to have it again! But I was hoping that some of you might have a recipe and some tips for succes! Any advice would be greatly appreciated!

Edited March 18, 2007 by julezabelle

[ajames79 0]

I make them pretty often.

Umm a really hot pan.

Do you use muffin pans or make them larger?

I use a muffin pan.

[*julez* 124]

The one time I made it was in a larger - like 8x8 pan. As per my man's advice, of course.

So you think muffin tins are the way to go? Do you heat the fat in the tin in the oven so its hot enough?

What kind of fat do you use? Meat drippings from the pan, olive oil, lard, bacon grease?

I really want to master this dish!

Edited March 18, 2007 by julezabelle

[ajames79 0]

I used the muffin pans because they were easier to manage for me.

I make them two ways.

1. with lard that you buy in a plastic bowl thingy at the grocery. It is meat based lard.

2. with veggie stuff...like crisco I think...let me look....yah veggie shortning.

with both I put a bit in the muffin tins and put it in the oven to heat really well. Then before I add the batter I slosh it around so it coats the sides.

I keep a really close eye on it when I put it back in the oven.

The only reason I use veggie sometimes is because I make yorkshire puds for dessert sometimes. I make an apple mixture and put it on top when they are hot and add some fresh whipped cream. It is really really yummy!

I know I use professional words there boys and girls! Ask if something doesn't make sense!

[featherB 1]

I used the muffin pans because they were easier to manage for me.

I make them two ways.

1. with lard that you buy in a plastic bowl thingy at the grocery. It is meat based lard.

2. with veggie stuff...like crisco I think...let me look....yah veggie shortning.

with both I put a bit in the muffin tins and put it in the oven to heat really well. Then before I add the batter I slosh it around so it coats the sides.

I keep a really close eye on it when I put it back in the oven.

The only reason I use veggie sometimes is because I make yorkshire puds for dessert sometimes. I make an apple mixture and put it on top when they are hot and add some fresh whipped cream. It is really really yummy!

I know I use professional words there boys and girls! Ask if something doesn't make sense!

That's the only thing I know about making Yorkshire puddings - that the pan/fat has to be insanely hot for it to work properly! But wanted to add my agreement on the Yorkshire puds as dessert thing.... my favourite is with ice cream (pralines & cream Haagen-Dazs works well, or really good vanilla!) and drowned in Lyle's golden syrup.

*drools....*

Hmm... my stomach just rumbled at the very thought of that. Loudly.

[flutter95 4]

My best recipe for yorkies has always been Aunt Bessie's

[*julez* 124]

My batter is now resting on the kitchen counter! Hopefully it will puff up this time.

As for a dessert one, I'll have to try that if I ever master the actual making of Yorkshire pudding! My son is already hounding me!!

With regard to Aunt Bessies - we can't get them here otherwise I'd save myself a lot of time and trouble!!!

Thanks for the tips everyone! Wish me luck!

[flutter95 4]

I wish we could get them,I miss them

Good luck!

[Lisa and Spence 0]

I just found a little section in Publix grocery store that had some English import foods. One was a Yorkshire pudding mix. So I got it and I'm going to give it a try. I was wondering what kind of tin to use, as I only have a regular size muffin tin. Maybe I will try to find a large muffin tin or something. But hopefully they will come out nicely. They were very good!

Lisa

[*julez* 124]

Well, my little experiment is over! It puffed very nicely this time. Then I took it out of the oven and pretty much flattened right out! It tasted good, though. I'll keep trying.

[featherB 1]

Aunt Bessie's are fab! And this thread is making me realise that I must get my mum to teach me how to make proper Yorkshire puddings - maybe I should have paid more attention on any of the several hundred times she showed me how when I was growing up...

Actually, I don't really mind Yorkshire puddings that haven't risen properly, even if they're a bit soggy they're still nice! It's when they're all crunchy (my Dad likes them like that, so ours were always totally overdone when I was a kid - grr!) and there's no gooiness left on the inside that I don't like them!

Well, my little experiment is over! It puffed very nicely this time. Then I took it out of the oven and pretty much flattened right out! It tasted good, though. I'll keep trying.

Sounds like a success to me - if it tasted good, that's all that matters!!

[Kath 0]

hi

i was born in yorkshire and i watched my mother for years make the yorksha's every saturday lol...

my mother use to add a drop of water in her mix..let it stand and only whip it a bit a few times.....

some say to put it in the fridge for half an hour...

the key is the oven and fat hot..

my hubby was introduced to them in ausralia when my mum made them for him so i had a go at them on christmas day..to me they werent perfect but to him they were gorgeous..but what does he know hes a yank lol (no offense either jk)

i found this website but i cant figure out if it is in american dollars i am assuming so...

AUNT BETTSY FROZEN Y/PUDS

scroll down to find them...

take care kath

[ajames79 0]

the batter isn't hard to make at all.

But I think you are right, Chris is from Yorkshire and his mom always puts the batter in the fridge for a little while...then straight into a hot pan!!

Will have to make them soon! Since we have been talking about them!!

[*julez* 124]

the batter isn't hard to make at all.

But I think you are right, Chris is from Yorkshire and his mom always puts the batter in the fridge for a little while...then straight into a hot pan!!

Will have to make them soon! Since we have been talking about them!!

NOW you tell me about the putting it in the fridge!!!!

[ajames79 0]

the batter isn't hard to make at all.

But I think you are right, Chris is from Yorkshire and his mom always puts the batter in the fridge for a little while...then straight into a hot pan!!

Will have to make them soon! Since we have been talking about them!!

NOW you tell me about the putting it in the fridge!!!!

I know I stink. But I don't put it in the fridge here!! Sorry