yorkshire pudding recipe please

[torchwood brewery]

has anyone got a half decent yorkshire pudding recipe with a method?

my gran used to make theese and they were huge with a big dip in the middle to put gravy in .

but all the one i have tried seem to turn out like pancakes or squished scones

what am i doing wrong?

i also want to make toad in the hole . now that is the best with any pint or three.

richard

[BigEd]

Ah, Yorkshire pudding, what a great old dish. I don't have a recipe in gms and ml as the one I use is from an old American book but perhaps it will at least give you a starting point.

2 eggs @ room temperature
1 cup milk (236.5 ml) @ room temperature
1 cup flour (~150 gm)
1/2 tsp salt
drippings from the roast, beef of course

Preheat oven to 235C along with a heavy baking pan containing a couple of ounces (~60 ml) of drippings. You can use the roasting pan from the beef if you like. It will smoke some while heating, it's OK.

Beat eggs with milk; sift flour & salt together and stir into the liquid mixture; beat until well blended. Take the hot pan and brush or carefully tilt it to lube the sides with some of the hot drippings. Quickly pour the batter into the pan and return to the oven, baking at 235C for ten minutes. Reduce heat to 175C and continue cooking for another 15 to 20 minutes or until the pudding is nicely puffed, stable and browned at the peaks and edges. Cut into pieces and serve immediately.


If there are any tricks to this dish they are temperature control and working without delay. The ingredients need to be at room temperature prior to working, the oven needs to be hot and the pudding needs to get into and out of the oven quickly. This recipe is for four diners and it can be easily scaled to double that.

[torchwood brewery]

thanks mate and your from the USA too wow you like yorkshire pud?

well i am going to have a go at this one .
will have to get a good baking tray and some bits first.

thanks
richard

[BigEd]

thanks mate and your from the USA too wow you like yorkshire pud?

Love it. My family lineage does go back to the UK and roast beef and Yorkshire pudding was always a popular special meal with my Mother and Grandmother. Nowadays I've been trying to keep the tradition going at Holiday time. I do a pretty fair Christmas pudding too.

[torchwood brewery]

big ed

thats just fantastic more people should IMO keep some sort of family traditions as it keeps families stable especially theese days . too many families break down because lack of stability .but whats better than all sitting down to a sunday meal together to talk and laugh and share . alot of what i see today is just one big grab for what you can get .

i have very fond memories off my gran cooking on a Sunday and grandad sitting in the living room watching the football and the family sitting round the table eating together.

i guess i am just an old fashiond lad at heart .
richard

[BlightyBrewer]

I've always found that the batter should be cooled in the fridge prior to a final whisk and pouring into the heated, well oiled (or larded) tray. Also, make sure you get a lot of air into the batter, and the oven should be hot (200-220C). Do not disturb the puds during cooking otherwise they will fall flat.

I love yorkshire pud! Hey BigEd, have you tried "toad in the hole"?

[Mrobs]

Hi
This guy is usually spot on with traditional British cooking http://www.bbc.co.uk/food/recipes/datab ... 1853.shtml

[Mr blue]

I've always found that the batter should be cooled in the fridge prior to a final whisk and pouring into the heated, well oiled (or larded) tray. Also, make sure you get a lot of air into the batter, and the oven should be hot (200-220C). Do not disturb the puds during cooking otherwise they will fall flat.

I love yorkshire pud! Hey BigEd, have you tried "toad in the hole"?

always leave ours in the fridge for at least 1/2 hour before putting in the oven, sometimes put a tablespoon of worcestershire sauce in the batter

[charlie]

imho the batter is best made the day before and kept in the fridge, something to do with gluten I vaguely remember but I'm not sufficiently anally retentive to be able to prepare this far ahead.

[J_P]

My Ma's secret is to get the lard in the bottom of the pudding tin really hot before adding the batter, that way the batter that hits the fat first cooks and prevents the pudding sticking and gives it a "gravy proof" base.

Unfortunately I can't help you with quantities in the recipe as i usually do mine by eye.

[Scooby]

Getting the dripping smoking hot is the trick, I put the tray over a burner on the hob while I am pouring the batter in to minimise heat loss and then get it into the oven pronto.

[maxashton]

I like my yorkshire pudding sloppy and very moist!
With buckets of gravy!

None of this crispy aunt betties' bollocks.

[Wez]

None of this crispy aunt betties' bollocks.

One of the best one liners on here IMO

[Horden Hillbilly]

This is Mrs H's recipe.

200ml plain flour.
3 eggs.
A pinch of salt & pepper.
Top up with milk to 350ml mark.
Whisk well several times to make it nice & light & lump free.
Pre-heat oven to 220c before adding the mixture to the tins.
Use beef dripping rather than lard in the tins.
Bake for 20 mins at 220c, then at 200c for the last 5-10 mins.
Take them out when they have risen & are a golden brown colour.

Mrs H always does the mixture first thing in the morning then whisks it every half hour-ish until it goes in the tins.

These beauties are the end result.



Mmmm, now where is the roast beef, gravy & home made red wine to go with these!

[subsub]

Stick a couple of sausages in them and smother with onion gravy and you have a meal fit for a king

Mmmmmm Sausage Toad