Yorkshire Pudding

[*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!!!!

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

Nah, Amanda you're great! Always nice and helpful with a kind word!

The Yorkshire pudding turned out better this time - I just need to figure out why it fell flat after it came out of the oven. Up to that point it looked perfect! Practice is the key I think!

So thanks for your tips!

[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

Nah, Amanda you're great! Always nice and helpful with a kind word!

The Yorkshire pudding turned out better this time - I just need to figure out why it fell flat after it came out of the oven. Up to that point it looked perfect! Practice is the key I think!

So thanks for your tips!

make them again tonight! ya know! Practice

[Dr_LHA 3]

I think the secret to light and crispy Yorkshires is an electric or rotary hand whisk. A regular whisk just doesn't make the battery airy enough. I made some for Boxing Day (Roast Beef + Yorkshire puds) and they turned out excellently. I used a muffin pan because I prefer individual ones.

[LVA 0]

I tried making them here but they just didnt seem right some how. I have the tins brought them with me, so now a friend sends me the instant tescos value mix over about 10 pence a packet you just add the mlk. Cheating I know but yummy all the same

Lyn

[Dr_LHA 3]

I'm wondering what your problem with making them "over here" is? Its not like the ingredients aren't available? Flour, eggs, milk, salt and pepper - they're pretty basic things! Lard or Beef dripping for the pan, or crisco if you want veggie. This isn't rocket science

[TheZilla 0]

I have trouble making them because of the humidity down here in Florida, when I use a standard recipe they either won't rise at all or they fall immediately after taking them out of the oven. [i've often gotten little dense brown disks instead of puddings, hehe]

I got around that by trying a Yorkshire pudding recipe by Jamie Oliver. It's a recipe for HUGE Yorkshire Puddings using 1 CUP Flour, 1 CUP Milk, pinch of salt, and 3 Eggs. I whip it up in a steel bowl with just an old fashioned whisk, it takes some elbow grease but it comes out fine. I just use vegetable oil in the bottom of a muffin tin but I let it stay in the oven longer than suggested [suggested 10 minutes but I leave it in for about 15-20 in a 450 degree oven]

I let the batter rest for about 15-20 minutes as well. I use a metal spoon to spoon the batter into the cups and shove them in to bake for 20 minutes, but I don't open the oven door for the first 15 as it makes them fall.

I've had the most success with this recipe. They are HUGE ones, but they come out crisp on the outside and fluffy on the inside, which I can't get with the standard recipe. Sometimes oil sticks to the bottom but I drain them on paper towel first. If you're in a humid climate and have trouble, it works out pretty good.

[Britchick 0]

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!

I was a aunt bessies fan myself...BUT... I have tried a good ole toad in the hole here and is was very good. Use lard and get the pan really hot... and rest your mixture and it will rise higher

[MichelleandCraig 1]

TheZilla...thx for that recipe!! Just made em and they turned out GREAT! M.

[featherB 1]

I must try that one (that and get my mum to teach me how to make them!) - I am soooo not looking forward to not having a gas oven any more, I hate cooking with electric, and that's what we're going to have... I am guessing that Yorkshire Success would be more likely with gas, just because it's much easier to get a really hot oven with gas than electric?!

Damn, I want Yorkshire puddings... I thought of this thread today when I was at w*rk and went to grab something to eat. Instead of the usual inedible canteen #######, they had a Sunday carvery thing going on, and had just brought out roast beef, roast lamb, roast pork (with crackling, yum), heavenly-smelling crispy roast potatoes and a huge tray of perfect-looking Yorkshire puddings. Nicest food I've ever seen in that place... and I had precisely 6 minutes in which to eat, so had to buy a crappy cheese roll (cheese content: negligible) and a packet of Mini Cheddars instead. Bah!

Not that anyone needed to know that, but still! It reminded me of my mission to learn how to make Yorkshire puddings before I leave... don't think C has ever had them, he will like!

[britty 1]

I have made yorkies numerous times since being in the US and the secret is whisk well, and chill the batter mix for at least 2 hours in the fridge before using. I use vegetable oil and the key with a muffin pan, is to fill each section half way up and have the oil so hot it is smoking and spitting (destroys your oven but there is always "Easy Off"). They rise so high and taste great.

[Marilyn. 340]

I made Yorkshire puddings a few weeks ago ... it was my first attempt....

1 cup milk

3 tablespoons butter

3 eggs

1 cup all-purpose flour

1/2 teaspoon salt

(This makes about 12 puddings)

I mixed all the ingredients in a blender and then let it sit at room temperature for about 30 minutes or so... It was kind of interesting when I was searching for a recipe for Yorkshire puddings, some people said to refrigerate the batter, others said to let it sit at room temperature and others just used the batter right aways....

While that was happening I heated a muffin pan in the oven...

When I was ready to bake the puddings I took the pan out and throughly sprayed it with cooking spray (like PAM) and then poured the batter into the pan.... An old roommate made puddings once in awhile and she would use the fat and it would end up making a big mess.....

they came out perfect and my hubby loved them

Edited March 27, 2007 by MarilynP

[*julez* 124]

I am still confuzzled about the "proper" way to make them as everyone seems to have different recipes for success!! I will try again this weekend using the muffin tin method since G isn't here (he's the one that likes the full pan yorkshire).

Thanks for all the tips!!!

[Dr_LHA 3]

I use vegetable oil and the key with a muffin pan, is to fill each section half way up and have the oil so hot it is smoking and spitting (destroys your oven but there is always "Easy Off").

Just to confirm, you don't mean fill the muffin pan sections half way up with fat do you? If so that sounds way too greasy.

[britty 1]

I use vegetable oil and the key with a muffin pan, is to fill each section half way up and have the oil so hot it is smoking and spitting (destroys your oven but there is always "Easy Off").

Just to confirm, you don't mean fill the muffin pan sections half way up with fat do you? If so that sounds way too greasy.

unfortunately yes - it does sound greasy but because the oil is so hot, they turn crispy immediately and repel the fat, so yes they are calorific but they taste great. I got this method from Jamie Oliver and it hasn't failed me yet !! Just to note though that if you try this method, as soon as you can, spray your oven with Easy Off cause it will need cleaning !

[Dr_LHA 3]

The method I use gets very crispy Yorkshires without that amount of grease. As my I could do with trying to cut down on the fat intake in my diet, I think I'll stick with the low-fat version!

Edited March 28, 2007 by dr_lha