Hi all, just wondering if anybody out there could give me a good recipe for Yorkshire Pudding and also a nice gravy to go with roast beef.
Cheers-Marky.B. :)
Hi markby.aunt bessies work for me :D just take em out the freezer and cook :P
Pickle. ;D
I agree I love the frozen ones especially with two little monster boys running around while I am trying to cook. Or the cheap packet mix makes lovely ones aswell.
I use a US measuring cup that hold 250 mls of fluid.
1 cup milk
1 cup of PLAIN flour 2 large eggs.
Blend thoroughly , it should be a thin batter.Have it in a jug
Put oven on to 475 or Gas8, wait till oven is up to temp.
I make mine in muffin tins,above makes 1 dozen.
put a small thingy of dripping or a scant 5ml teaspoon if it is liquid into each muffin tin, pop into oven and watch
When the fat gets very hot, remove tin(close door) quickly pour the batter into the muffin tins and pop back in the oven. Watch through the glass door till they are puffy and well browned, if yoou have to open the door do so quicjly for a quick peep or they will fall.
Problems are usually...
Batter is too thick
Oven not hot enough
Fat is not hot enough.
Too much batter in each tin
Door left open and heat escaped or they fell.
Often folks forget and use SR flour, it has to be plain.
XX Jeannine
XX
Sounds similar to J's
Mums recipe (she will lynch me!) a yorkshire woman through and through!
8oz plain flour
2 pinches salt
3 eggs
pint milk
Mum says they should sizzle when you but the batter in the tins
Cook in a hot oven for 20 mins
These are sooooooo creamy but rise beautifully
Cheers for the replies-just what i needed.
Marky.B. :)
Same as Jeannine's but we have one large one each. (greedy pair!) I'm also, always very happy to hear a good sizzle when they go in.
They also freeze very well once cooked and you just heat them in the oven for a few minutes from frozen.
Enjoy
Quote from: Biscombe on March 16, 2008, 16:49:46
Sounds similar to J's
Mums recipe (she will lynch me!) a yorkshire woman through and through!
8oz plain flour
2 pinches salt
3 eggs
pint milk
Mum says they should sizzle when you but the batter in the tins
Cook in a hot oven for 20 mins
These are sooooooo creamy but rise beautifully
What type of oil/fat does she use in the tins please?
I use lard, as per MIL
I use meat drippings,or if none I use goose fat XX Jeannine
i do mine as per Jeannine's above BUT i dont know if it makes a difference but i always rest my batter (any batter) for at least 30 mins before i do anything with it
All the above, when I rest mine I put the batter in the fridge. The colder the better :D
star do you have any idea why we rest it?
My mother used to say beat it till it sings
Whatever recipe I use I now always add one extra egg white. Hasn't failed me yet.
A tip I learnt when cheffing in a hotel, was to put ground black pepper in the fat in the tins. Then heat the oil in the oven.
Stops the puddings sticking. Works most the time for me :)
My grandad used to put fresh snow into his, if he had the opportunity. :D
I compromise by putting some ice cubes in mine to really chill it. I fish them out before I pour into the tins though.
And it goes without saying that tins should never be washed, only wiped out after use, to prevent the puds sticking.
I do different thicknesses of batter depending on how I feel that day. Thin batter if I want light yorkies full of air. Thicker if I fancy a bit of stodge.
I use an extra egg yolk and add sparkling water instead of some of the milk.
Also rest for at least 20 mins
Still sick to AWT's recipe.
It HAS to be the recepie found on this forum for "fool proof YPs".
Once measure of everything and COLD bun trays. Ive used it the last year and have never had anything but brill YPs.
It'll be the most productive search you will do! ;D
my method is not very scientific but works every time (for me)
1) Choose a wooden spoon that your eggs (before you crack them) sit on nicely - not too big, not too small.
2) Put as many heaped wooden spoons of plain flour into the bowl as you have eggs.
3) Beat the eggs and flour until your wrist aches.
4) Add milk until it gets to a runny ish texture.
5) Stir some more & chill if you have time, if not don't worry.
The next step depends on what I am going to cook the puddings in, silicon bake ware - just chuck the batter in and wack it in the oven. Very posh mega non stick tin - spray with a little oil, put the batter in and then into the oven, no need to pre-heat. Bog standard tins, put in oil and heat until you get bored waiting, put batter in and cook.
I always cook my puddings early (before the spuds etc. go in) and then give then a couple of mins once the meat comes out and I have room in the oven.
I use ordinary vegetable oil by the way as I am a fussy veggie.
As I said not very conventional or scientific but it works and is very easy!
Helen x
We Use 6 heaped tablespoons of plain flour, 3 eggs 3/4 cup of milk 1/4 cup of water pinch of salt. Beat for about 10 mins and leave to rest for at least 30 mins. The reason it should be left is the batter is very elasticated when freshly beaten. This mixture makes a large pudding (serves 4 or 2 if greedy lol) Half the mixture for small muffin type puddings. The fat needs to be dripping and needs to be smoking before putting the pudding in ( i put my oven on full to get the fat hot) we have experimented a little and an oxo in the mixture makes it lovely. Give the pudding a good 30 second beat prior to putting in the fat. I am from BARNSLEY the heart of Yorkshire and like to think I know a trick or two about Yorkshire puddings...but saying that i like to think I ma quite good at welsh rarebit :-\ lol
Should have mentioned that I sometimes do puddings with a twist, when I heat the oil up I sometimes put some finely chopped onions in the oil while it's getting hot so they soften a little the put the batter in there, you get lovely little flecks of onion in your yorkies - yummy :-)
I am going to try the oxo cube idea, veggie oxo of course, it sounds fab.
Helen x
I always rest batter too. I don't measure anything either so it is about 4ozs plain flour. and pinch of salt
1 egg
sufficient milk to make batter consistency.
Made some today as I love apple pancakes.
Above recipe makes enough YP for 3-4 people and the main thing is that the fat must be very hot. They look great when done in patty tins - all puffed up and round.
Quote from: littlebabybird on March 16, 2008, 21:22:45
i do mine as per Jeannine's above BUT i dont know if it makes a difference but i always rest my batter (any batter) for at least 30 mins before i do anything with it