Yorkshire Pudding

[deuces wild]

My wife was wondering if folks here could offer their recipes for Yorkshire Pudding.

The one she was thinking of using, exactly as sent to her with my comments in ( )'s:

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2 eggs

4oz plain flour

pinch salt

milk

lard

put one egg into a half pint mug and fill up to the top with milk

whisk with the other egg into the flour and salt until smooth

Allow to stand for minimum one hour, longer if possible.

Have the oven ready to be very hot (not quite sure what temperature the author of this recipe meant).

Put the tin onto the fire and when the fat is sizzling pour in the

batter

Put into the hot oven (what is hot?)

After the pudding has risen turn down the heat and continue to cook

until ready (when is it ready? how can you tell?)

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Any suggestions or comments?

Do you pour anything over the pudding?

[mark2]

More yorkshire pud recipes, and temps seem to be in the region of 425/450 f

edit forgot the link

[rong]

Do you pour anything over the pudding?

Gravy (proper gravy not out of a packet, when it's on your plate)

[andsome]

Yorkshie pudding was traditionaly mixed and then cooked underneath the meat, and caught all the juces dropping offthe meat. Today it is generally cooked by adding oil or meat fat into the tray before adding the batter mixture. It needs to be cooked at a very high temeperature, and is served together with the rest of the meal with plenty of traditional gravy. I am at present at my sons house, and have partaken of 1.5 bottles of Chilean red wine. Remind me in a day or two and I will post some more tips, when I am less inebriated

[-pops-]

Being one who doesn't suffer inebriation, I can say that most of what andsome says about Yorkshire pudding is correct. When it was served in the traditional way, it was served as a course of, and on, its own so the the diner would fill up on the cheaper batter pudding and therefore have much less of an appetite to eat the meat course that followed. Obviously, with the meat juices dripping on tho the pudding, the flavour of the meat was there.

Regarding your recipe, the ingredients and proportions are right (there isn't any fixed ratio) but your method seems more complex than it need be. We mix both eggs with the flour then add the milk gradually to make a smooth batter. Yes, leave it for an hour or so, beating occasionally, to permit the gluten in the flour to hydrate.

Something very important is to pour the batter into a hot pan - hot meaning the same temperature at which you are roasting the meat.

[deuces wild]

Thanks for the replies. We knew it was served with meat but did not know one pours the gravy/meat juice onto it. :)

Sounds yummy.

[joysness]

Here's my mom's recipe deuces...

Yorkshire Pudding (aka batter pudding)

Preheat oven to 450 F

Place 1 1/2 tablespoons beef drippings or vegetable oil in a 8" square glass cake pan.

Heat pan in oven while preparing the batter.

Blend or sift together: 1 cup flour

1/4 teaspoon salt.

Gradually add 1 cup milk

Beat until smooth.

Beat until thick and light 2 large eggs.

Add to batter along with 1 tablespoon melted butter or marg.

Beat mixture for 2 minutes with rotary beater. Add 1 tablespoon water to batter just before baking.

Bake 20 minutes at 450 F then reduce temp to 350 F and bake another 20 minutes. (It will get all puffy, but it will fall when you take it out of the oven.)

Serve with homemade gravy for best taste.

You can also use the same batter and make "popovers"

Just grease a cupcake pan and divide batter between each. Makes it more fun for kids and great for guests.

I sure miss my mom's cooking :(

[nellie2]

When making a yorkshire pud it is very important to give the eggs and the flour a good bashing (beat it well) before you add the milk. You need to get the gluten in the flour stretchy so that the pud will rise.

[dadyassa]

You can also have it cold with jam on, or small ones filled with cream and covered with chocolate sauce ( profits ear oles ) :D

[dadyassa]

When making a yorkshire pud it is very important to give the eggs and the flour a good bashing (beat it well) before you add the milk. You need to get the gluten in the flour stretchy so that the pud will rise.

Now I know why mine stays flat ;)

[nellie2]

profiteroles are not yorkshire pud... they are made with choux pastry which is a whole different thing altogether.

[Thos]

Great thread. Really takes me back to my mum's Yorkshire pud. We always had it before the beef plus two veg with plenty of gravy and we kids would fight over the last pieces. Then we had the meat etc. on the same plate. I also remember having it with sugar and jam but mum would have had to make a separate dollop for that.

As for the recipe, all I remember is what others have said earlier. The batter should be beaten vigourously and then left to stand for an hour or so. The fat MUST be smoking hot when the batter is poured in and the oven should be very hot.

There are going to be some scrumptious roast beef dinners among Neo Planet members this weekend!

Thos.

[dadyassa]

profiteroles are not yorkshire pud... they are made with choux pastry which is a whole different thing altogether.

Oooh, it tastes similar ;)

[doug]

Isn't choux pastry what they dip lemon soles in before frying?

[Tankus]

I just luv toad in the hole

[andsome]

I just luv toad in the hole

As long as the toads are killed humanely