Yorkshire Puddings

wigglebeena

No-one's mentioned the whippet factor yet.

ALIBOBSY

powershopper wrote: »

Does anyone still serve yorkshires the REAL OS way? As a starter with gravy? Children were told that the one who ate the most pud would get the most roast beef. Obvious!!
No 1 son easily could eat a tray of 12 puds, then still put away the full roast dinner

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probably still can!

Brings back memories of my Yorkshire Nan. She always prefered them as starters with gravy(fills you up so you need less meat) and she even saved some for pudding as well (just add a sprinkle of sugar or a scoop of ice cream, I like them with a drizzle of golden syrup and a scoop of ice cream). Like big puffy crunchy pancakes mmmmmm.

My rec is 4 oz of plain flour and a pinch of salt, add 2 eggs (medium) and a 1/4 pint of milk, whisk together for a thick batter. then add another 1/4 pint of milk to loosen up the mix to a single cream thickness. leave on the side at room temp for at least 10-15 mins to allow the gluten in the flour to release. If it need to go in the fridge (if you make it early) I feel it works better if allowed to come back to room temp before use.

This mix does 12 lovely little ones in a bun tray (I agree the older and more battered the better), but I have stretched it to do 18 over 2 trays on occasion. Or one big lot in an oblong tray (say for toad in the hole).

I use a dessert spoon and add roughly just under a spoon of sunflower oil in each hole. This goes in the oven to heat up. when hot pour the mix in as quickly as you can and get back in ASAP. But be very careful all is very hot and hot oil can burn very badly.

This method has never let me down, you can even add herbs,pepper etc into the batter to ring the changes. But like everything homemade there can be slight differences each time you make them. Also do not open the oven door until they are fully set and turning brown. A gust of cool air will make them flop everytime.

ali x

lala1974

Jexygirl - they are gorgeous!

mrs motivated - thanks for the recipe, perhaps I need to be precise with my measurements while starting out until I get used to guessing...?

Will also have a go at thinning the batter a bit more!

Thank you so much for the advice everyone! I'll keep going and post one day when I've nailed it!

Lala

MellyB_2

charlysez wrote: »

you do know that you have to be born in yorkshire to make perfect yorkshires!!!

not too thick batter, let it stand for an hour before pouring, smoking hot oil, not too much batter in each dish. and repeat the words ee by gum three times

Haha! I'm from York and I'm still trying!

wigglebeena

It should really be dripping off the last joint rather than oil, too.

StrawberryYogurt

Hello all,

I am a but shy to post this as I am sure its a basic! But I am very new to cooking from scratch and am relentless in keeping trying! LOL

I have searched the net but really I am looking for fave tried and tested ways

Tonight I plan on making a big Yorkshire pudding cooked in a tray as I have some mince that I froze from when I cooked up a cottage pie. I plan to have mash, broccoli and carrots and yorkshire pud with mince "all over the pud" for tea! I know it prob does not sound appetising, but we are on a mission to use up the freezer and not just go shopping as we have "nothing in" when in reality we do if we would just use it lol

So how do you make your batter? I am sorry to ask such a basic question

Pink.

Hi StrawberryYoghurt,

I use half a pint of milk, 4oz plain flour, two eggs and a pinch of salt and pepper. Mix the ingredients together and let the mixture stand for half an hour.

To get them to rise well the most important thing is to make sure that the fat in the tin is really hot (almost smoking) when you add your batter. Usually I pre-heat the tin in the oven then set it on a ring on the hob to maintain the heat while pouring in the mix.

This thread has more recipes and tips that might help:

Yorkshire Puddings

I'll add your thread to that one later to keep the recipes together.

Pink

rachbc

that sounds yum, I think I will try that next time I made shepards/ cottage pie!

jexygirl

hi ya,
I use equal amounts of everything, so in a jug I would put say 300ml of eggs, then measure 300 ml of flour and 300 ml of milk - you can use whatever you like to measure as long as they are equal amounts of all, ie. a cup or 3 cups or whatever. Make sure you whisk well, and then put it inthe fridge to cool.
Put your fat in the oven, and have the oven on high, when the fat is blue and smoking, gently pour some mix into the centre of each tin, and it will sizzle.
Cook for about 20-25 mins and try not to open the door to keep the heat in.
Dinner sounds yum
Jex

t_obermory

I did do a quick search but couldn't find anything...

I want to make Yorkshire Puddings for dinner tonight but won't have time to do them later. Will they be ok if I make them now and put them in the fridge then just reheat them later? I'm worried about them going soggy and wondered if anyone had successfully done this?

Thank you for any advice!