Yorkshire pudding (yes I'm serious)

Just seen this thread BM, we use only virgin olive oil for cooking, but feel that we should not, as it has a low flash point and supposed to be ruined by too much heat?

Never had a problem with it though, but not tried it like you with nuclear heat! :D

Think sunflower oil is probably a better option but Aldi olive oil is cheap anyway, glad we are not the only one that thinks that way! :D

 

I only found out not too long ago that voul-au-vent and yorkshire pudding are two different things.
But anyway, now I know the difference very well and I have also attempted to make some.
I don't know if I would use olive oil to bake them, as the flavour of the olive oil, especially if extra virgin, is very strong against the taste of the puddings, quite delicate.
By the way, why are they called puddings?

 

DAG and miraflores. Olive oil is no problem. Saw a cooking programme on the tele a few weeks ago. A real top chef used a recipe identical to mine (he says proudly) and cooked them a la BM in super hot olive oil, so I tried it. Superb. And far healthier than my usual lard or vegetable oil.

I think the word pudding originally meant a mixture, combined in such a way that the taste melds, especially a batter. But haggis is 'the great chieftain of the pudding race' and unless you get it from your chippy, cooked in batter it is simply all the offal and oatmeals and herbs and spices combined. It is not made with batter. But I do suggest that if you have it, you don't serve it with custard. :D

 

Hi DAG, heated to about 200 degrees in the oven. It is far less greasy than the sunflower option. I just use olive oil, not virgin or indeed extra virgin and the flavour hasn't been spoilt, at least i don't think so. I certainly prefer the taste to the sunflower oil. I have recently been adding a blob of ground nut oil aswell which adds something I think.

Having chilli tonight, now theres a recipe to die for !!!

 

Thanks for explanation BM, 200 sounds normal, I thought when you said 'nuclear heat' you meant ...off the dial! :D

Happy cooking!

 

what is this sacrilige?! Yorkshire puddings and JAM?! Its all about the gravy! And at my house we still have them as a starter I usually have 6! :D then have the rest of sunday dinner later on, maybe thats why you think I look like a yorkie pud sarra!!

 

Going back to what John said about AndyK on another thread I thought I would just say that I call both my sons my little yorkshire puddings!

Although now they are a little bit bigger they cringe when I call them that!
Helen.xxx.

 

Addition from a chefs perspective:

Yorkshire pudding is never weighed ingredients, instead it is equal quantities - flour, eggs , milk.

A mug of each for example - must be mixed very well, milk added last - consistancy of single cream.

Throughout the year flour absorbs liquid at different rates due to temperature and humidity in the air.

Mixture must rest at least one hour ideally fridge, remove before needed.

Try resting over night for a different effect that gives a glossy shiny finish with same taste and rise.

Salt and Pepper mix to taste.

Oven must be very very very hot -180 to 220, Yorkshire pans must be in oven at least 20 mins before oil or mix.

Add oil put back in oven until oil begins to smoke. Mix MUST sizzle when hits pan - return to oven fast ensure heat not dropping - if in doubt raise oven temp for ten mins - reduce temp to 180 - 190 according to behaviour of puddings - do not remove TOO soon - if in doubt allow to rest in oven with temp reduced and door ajar.

For experimental purposes try half milk, half Guinness !! really or fill pudding with caramelised onions once cooked.

Gravy - well thats a totally different story

 

How's about half milk, half martini cocktail. Put the half milk in the batter and drink the martini.

 

njoyit2 recipy sounds certainly professional!
I will follow it to the letter nest time I make Yorkshire pudding...I'll do my best!