Yorkshire pudding (yes I'm serious)

Why would anyone put a recipe for Yorkshire pudding on a UK web site? I hear you ask.

Well firstly because the forum has a few non-Brits on its members list and secondly, it's amazing how many Brits don't actually know how to make a genuine Yorkshire pudding. I guarantee that if you follow these instructions then your yorkshires will be light, golden and fluffy.

Firstly, I don't weigh anything. The quantities are not exact. The texture of the batter is the important thing, and secondly do use a good quality PLAIN flour. The raising agent is the eggs not bicarbonate of soda. If you use self-raising or a poor quality plain flour (to which they sometimes add baking powder, naughty peeps) your puds will rise in the oven and then fall as flat as a pancake (similar mix).

So for 12 patty pan or 4 tartlet or 1 sponge-cake size yorkshire, here goes.

About 3 table spoons of plain flour. (Any non-U.K. please note that in U.K. a tablespoon is the large one - not a dessert spoon, that's the middle one.)

2 large eggs, obviously the fresher, the better.

pinch of salt.

milk to slecken (make runny).

Optional - a dessert spoonful of water. Some people say it makes the batter lighter. I can't tell the difference.

Sift the flour into a mixing bowl with the salt. Add ONE egg and incorporate, preferably with a balloon whisk then add the water (if using) and keep incorporating. Then add milk a splash (which is bigger than a drop but smaller than a glug) at a time beating with the whisk as you go along until the batter is the thickness of a good quality cream with no lumps.

Refrigerate for AT LEAST 30 minutes (I like about 2 hours).

When ready to cook get the oven very very hot. I use gas mark 8 which is very near the top (9) electric cooker users should be able to work this out.

Whilst the oven is heating take the batter from the fridge. It will have thickened, ever so slightly. Beat in the other egg thoroughly.

Put the tin into the oven with a layer of oil (for the health conscious) or a knob of lard or dripping (for the purists) in each cooking bit (12 for patty pan, 4 for tartlet or 1 for victoria sponge tin) and get THOROUGHLY hot.

Carefully remove the tin when the oil/fat is smoking and pour the batter in portions accordingly. It should bubble.

Return to the oven and cook according to pudding size. About 12 minutes for patty pan, 15 minutes for tartlet size or 20 minutes for victoria sponge size. DO NOT OPEN THE OVEN BEFORE THESE TIMES then give longer if they don't look brown enough.

An extra point. I put this on a U.S. forum once with instructions to 'flavour as you like' with sweet jam (jelly) or syrup as dessert or savoury with trad. roast beef, pork, lamb etc. with gravy, only to be berated by a young lady from Texas who insisted that as this could be eaten as a savoury it clearly was not a pudding which was always made with sugar, something creamy, and fruit.

Hope she didn't try telling that to any Rabbie Burns admirers. :D

 

Nothing wrong with a good old Yorkshire pudding. I'm pleased to say I've been lucky enough to master the act of making a good one for quite a few years now! :D
Helen.xxx.

 

Eeee lass. I should 'ope so with your address.

 

My family are from Yorkshire so the method has been passed down! My grandad made puddings that rose so well they pushed the oven door down! He would have some with gravy as a starter, some more with his roast beef and then one with jam for pudding! Mmmmmmmm!

 

My recipe is like yours John but with just one egg. I don't refridgerate it, just let it stand on the kitchen counter or window sill. Mine rise up nicely too and do they ever taste good!

My Auntie, a Taffy like myself, showed me how to make them years ago, so all my credit belongs to her.

Oh, one other thing, I always close the window when I take them out of the oven to prevent them flopping. (Same goes for sponge cakes, etc.) Learnt this from Auntie too.

 

Thanks Sarah. The Yorkshire pudding is not taken seriously since they invented frozen ones. YUCCCK! I've had them rise so much that they stick to the roof of the oven. (Actually the Yorkshire pudding was invented in Burgundy, France, in the 18th century. Vive le pudding a la Yorkshire. SOB).

 

Whilst I was composing the above epistle, K-G came in. So I'd better reply. Well done K-G. You are nearly right. At least you let the mixture rest. That is most important. Again you are dead right about closed windows, I missed that out and hereby sentence myself to wear bermuda shorts for at least one week, some time next summer (if we get one).

But do try beating in the extra egg. Honest, it will make all the difference.

 

I am hit and miss with it, I have to admit ... and John, I don't agree with the second egg, too heavy. Our dear rosa has a recipe with about 6 or 8 eggs and trying hers mine was a disaster case. I think you've got the gift or you don't ... I sadly don't but continue trying.

Sarah, we were out to lunch with folk from Derbyshire and Staffordshire yesterday and somehow Yorkshire pudding came into the conversation, as it would at Sunday lunch, not that we were having it. One of them said something about having it for starters, main course and dessert as well.

 

well i make the perfect yorkshire pudding every time the more eggs the better for me, normally anywere from 4 to 6 eggs gives a well risen pud :D
oh and hot lard in the tins is a must, the batter should fizzle when you put it in

 

Are you 'out to lunch' often, LoL? I've read your threads!!

 

Hi everyone,

In my new job I have inherited a load of (frozen - sorry!!!) Yorkshire Puddings. They puff up very nicely and I've been trying to think of ideas to use them up. At the moment, we just carve up the remainder of the lunch joint and pop it in there with some gravy.

As this particular thread obviously has the enthusiasts please give me your tips! I'm particularly interested in the sweet ideas.

TO

 

LoL. What do you mean 'too heavy'? The eggs are the raising agent. It's them wot makes it light. You are not using self-raising flour are you?

Starter is Yorkshire with gravy (and in my opinion, mint sauce), main course, Yorkshire with meat and x number of veg. and sweet, see below.

TO. Just use them as you would a waffle. Jam, any fruit preferably with cream, syrup (either maple or golden), lemon or orange juice and sugar, marmalade. Anything (but I do draw the line at blancmange). :D

 

hi john sham on me iv never made a yorkshire pudding but i will give it a go you work your measurements out the same as me a wee bit of this and a wee bit of that :D

 

Only way to cook HK. One of my best mates is a chef in a very good restaurant. He says that no one who can cook ever weighs, except a confectioner. For cakes, yes, for real food, no.

 

john quite agree with you i just throw it all in the bowl, use a spoon of course and them them a good whisk with a fork. 6 to 8ozs plain flour 4 to 6 eggs, milk and salt and pepper, yummy, yummy