Yorkshire Puddings

Mrs_Chip

KMiller - 1 cup is about 5oz, but for batter it is the proportions that are important, and I never weigh so use a cup and add a bit more or less liquid to get the right consistency.

As there seen to be a number of variants to the recipe (I have seen one using 8 eggs:eek:), I would suggest starting with the least costly recipe and working upwards till you find one that suits/works for you. As I said earlier, I find one egg makes a lovely light crispy batter, the yorkies rise into deep 'cups' which are lovely filled with roast dinner gravy :T. And like Meritaten says, fat very very hot fat!

FatVonD

I always add a little water as well as milk (and use skimmed milk) as I was told once that as the water evaporates it helps the yorkshire pudding to rise, I don't know how true this is but yorkshire pudding is one of the few things I cook really well (if I say so myself:p )

I'd second the smoking oil before you add the batter.

squeaky

Hi

Our main thread on Yorkshires is here Yorkshire Puddings

And a whole bunch of other threads loaded with tips and advice in this list:- yorkshire threads here on Old Style MoneySaving

I'll add your query to our main thread later. Good luck

Spirit_2

There will be 11 of us for lunch tomorrow and we are having rib of beef and yorkshire puddings.

I have two ovens (Aga) and want to make the Yorkshires today and reheat them tomorrow.

Lots of questions though: Is it possible, will they be the same as 'fresh' and how do I do it?


In anticipation...thanks.

3v3

Yes, it is not only possible but a great way to make your timings work for you (plus, if I have any leftover from the Sunday roast, they often get put in the freezer and added to, to give me some ready made YP's for another time.

I store mine in the fridge if using the next day or open freeze before bagging up in the freezer. To re-heat, simply put back into the oven for about 4-7 minutes (depending on whether you are re-heating from fridge or freezer).

This is how "Aunt Bessie" has made her fortune

Spirit_2

Thanks - I had wondered if "aunt bessie" needed preservative or something.

So will make them today and reheat.

Lets just hope they rise now.

gibson123

Yes you can do this as above, but IMHO they are just not as good.

Is something else going in the oven after the roast? Your roast will taste and carve better if you take it out half an hour before serving and cover with foil to keep hot, this gives you perfect timing to make your yorkshires and gravy. Make the batter tonight and leave it in the fridge to save you time, but do the yorkies fresh once the beef is out of the oven.

Mrs_Chip

I only have a tiny table-top oven,but can easily cook a roast for four adults in it by juggling cooking times.

My roasted meat comes out of the oven at least an hour before needed, kept covered by a cloth, it is perfect temp and tender at serve time.

I cook my yorkshires at a point in the day to suit me - I dont want to have to have the oven at max temp so close to dishing up, when I am normally cooking the potatoes.

Roasties normally go in so they are read for dishing up time, the yorkshires go back in (just loose on top of the potatoes) for the last 5 mins unless I froze them, then they get 10mins.

I don't find there is any loss of flavour or texture doing this, nor does OH who would complain bitterly if there was!

It would make perfect OS sense for anyone with a big oven to make a big batch of thse when making them, and freeze the excess, to save energy.

lucylema

Hi, please help...

I am going to make yorkshie puddings tomorrow but I usually make to much batter so end up with 1 large pud which to be honest is way to much. If I make 12 little ones, can I freeze them ok?

Thank you and much appreciated x

Lucy

Jojo_the_Tightfisted

Yes. Just take them out when golden brown, not dark brown. Or freeze the individuals at batter stage in the tray, then take them out and put in a bag, dropping them back in the tray when cooking next time.