Yorkshire Pudding - Sarah Scott
Yorkshire Pudding Baking Suggestions - Ray Martin
Ian Watkins' Recipe
John Gosden's Recipe
Alexandria Adds...
Smoke Gets In Your Eyes - Fred Kiesche
Adam Quinan
John Meyn
Katherine Hannan
Graham Bird
Jeffrey Charles
Norm Crandles
Marshall Rafferty
Phil Johnson
James Perry
Yorkshire Pudding - Sarah Scott
The recipe I use is almost exactly like our old dumpling recipe (except you add eggs), and instead of dropping the batter/dough in, you stir it in to the drippings. I'm sure it's not exactly right, but I suppose most purists would at least recognize it as Yorkshire pudding.
Yorkshire Pudding Baking Suggestions - Ray Martin
I think that it is absolutely essential to pour the batter mixture into a very hot tin. It really should have been in the oven with the meat. Pour a few drops of the beef juices in the tin, then slap in the batter and leave for about twenty minutes. Do NOT open the oven door during the cooking time, or else the pudding will collapse. I am advised that the "secret" (one of dozens, I am sure) is to let the whipped batter stand for a while before pouring it into the very hot metal dish.
You might have more success with a single, large pudding than with individual ones. Or you might not. Over here we can buy frozen ones that aren't at all bad , and eliminate any guesswork.
In Yorkshire, the Pudding was traditionally served before the main meal, filled with gravy, this served to take the edge of the family appetites, enabling the meat to go further. This is seldom done nowadays, but many pubs (up here anyway) serve large Yorkshire pud filled with various fillings; and of course, "Toad in the Hole" is simply a Yorkshire pud with sausages and onion baked into it. A family winter warmer cooked in a single baking tray.
Ian Watkins' Recipe
Three, two and one as my old mother taught me...
Three cups of milk, two of plain flour and one egg.
Mix into a creamy batter not too different for that for making crepes, perhaps a little thicker.
Two ways of cooking that I use:
8-inch [200mm] cake tin
Cover the bottom with fat from the roast [or if you haven't got enough use some olive oil] and get it hot in the oven. Pour in the batter. Pop back in the oven. Should be done in 10 to 15minutes depending on temperature of oven. Can be made while the roast is resting and you are making the gravy. When cooked cut into wedges to serve.
Patty pan or muffin pan. This, to my taste, is better as you get individual Puds. Same as above but put about two dessertspoons of fat/oil in each pan. Put back in oven until the oil/fat is at oven temperature. About one tablespoon [more or less to taste] of the batter in each pan. Pop back in the oven and cook 5 to 10 mins.
Tops should be golden brown. These small ones sometimes turn out hollow so you can fill them with gravy. Or I have had them with Cans sugar syrup [my favorite is Lyles] or Maple Syrup.
John Gosden's Recipe
Same as pancakes - 4 oz. flour, 1 egg, milk and water (half and half) to 10 fluid oz., salt and pepper to taste. Beat egg into flour, and slowly add fluid, beating or stirring with a fork to make all smooth. Stand for a while, decant into an oven dish or muffin tray (for individual puds) and cook below your Sunday roast. In Yorkshire eaten as an hors d'oeuvre with gravy, in the rest of the UK as an accompaniment to the meat and two veg.
Alexandria Adds...
The most important factor is to have everything very hot. It is essential to use a metal dish. My mother used to put the dish over the gas flame on the top of the cooker until the fat was smoking before pouring in the batter and putting it in the oven. You need really good oven gloves and to take the battery out of the smoke alarm for a few minutes!
At one time it was served, with gravy (preferably onion gravy) as a "starter" before the meat course. The idea was that it was a cheap filler which meant people ate less of the expensive meat. I love it.
I believe that if the same dish is served without the gravy and with jam as a pudding it is called Suffolk pudding. Can't see it working myself....
Smoke Gets In Your Eyes - Fred Kiesche
I did a boneless beef roast instead of a standing rib, as it was only for 3 people (and rib roasts are something the butcher needs to cut for you). I did the Yorkshire Pudding in muffin tins.
Roast worked out great. Pudding not so much.
When the roast was done, I put some butter in each of the six muffin "depressions" I was going to fill with the batter, and put in the oven to get "smoking hot". When it was hot, I took out the tin, ladeled in the butter, and put the tin back in the oven.
After about five minutes I noticed a lot of smoke. It seems as the batter cooked and expanded, it was pushing the melted butter out of the tin "depressions" and into the oven...where it was smoking. I put the tin onto an old cookie sheet, but by then the damage was done. We had to open doors and windows and turn off the oven to get the smoke out.
So the pudding cooked for maybe 15 minutes total. I think that if we do the Pudding, it'll be in a larger pan, maybe the pan we do the roast in. We followed the instructions carefully, in terms of flour, etc., so our liquid batter was correct. We made it to the recipe amounts, for six, so put butter in six muffin tin depressions. I divided the batter into six ladle-fulls. But...spillage as they expanded. Maybe a roasting pan will have enough "lip" to prevent spillage.
Adam Quinan
Avoid butter for Yorkshire pudding, it burns/smokes at too low a temperature, I don't know whether its the other things in the butter or the actual butterfat that can't take the temperature. I suspect that pure butter fat (Indian ghee) would be OK.
Use beef fat for true authenticity but even an oil will do.
John Meyn
Agreed, and the fat or oil is just to prevent sticking, so 'er indoors suggests a teaspoon of fat. Yorkshire puds are dead simple to do and dead hard to do right.
Practice makes perfect. There is more art than science involved.
The whole thing works better, by the way, if the batter is made at least 24 hrs before cooking and kept in the fridge.
Some people keep a little from each mix to add to the next.
Katherine Hannan
Drippings seem to work the best. I remember the days when we used to keep them in ceramic jars. Now we don't eat enough of anything that drips to even half-fill a jar in a year.
I make Yorkshire pudding in a long pan (like a lasagna one) and cut slices from that. A little easier to manage and less to singe. And it always puffs up nicely at one end.
Graham Bird
Yorkshire Pud can only be made properly if one was born in Yorkshire.....
and the gravy should be spread on bread.....
Jeffrey Charles
And when you get lots of fat/drippings from the roast beast, let it sit in the 'fridge overnight to cool and solidify. All the good, clean, pure fat rising to the top can be kept for a long time in an air tight jar. Very handy for greasing oar leathers. I have my own little slush fund at the foot of the basement stairs for use each spring...
Norm Crandles
'... greasing oar leathers', Jeffrey? Good grief!
You mean you don`t spread it on bread, sprinkle with salt and pepper and eat it? Yummmmmm!
Growing up in Brum it was a staple in our house.
Marshall Rafferty
When we do "The Pudding" we pour the batter into a nine-inch square pan with about an eighth of an inch of drippings, heated just short of smoking (at least that's the goal).
Clearly non-authentic according to this thread, but very fine with beef gravy.
Phil Johnson
No, no. That's the correct, authentic and original way.
Ideally, the joint should be sitting directly on the oven shelf, with the pan to catch the drippings on the shelf underneath.
This is removed and the pan with the Yorkshire pudding substituted at the appropriate point in the cooking time. Thus the pud is enriched by a few further dripping from above.
Traditionally, the pudding (with gravy) constituted the first course, to take the edge of the family's appetites.
James Perry
While I don't really care for Yorkshire Puddings I have made them a few times and know that the fat you want to use is beef fat from the roast (or you could just render a batch off and keep it in a freezer). And the second fat that should work is clarified butter (ghee).
Yorkshire Pudding Baking Suggestions - Ray Martin
Ian Watkins' Recipe
John Gosden's Recipe
Alexandria Adds...
Smoke Gets In Your Eyes - Fred Kiesche
Adam Quinan
John Meyn
Katherine Hannan
Graham Bird
Jeffrey Charles
Norm Crandles
Marshall Rafferty
Phil Johnson
James Perry
Yorkshire Pudding - Sarah Scott
The recipe I use is almost exactly like our old dumpling recipe (except you add eggs), and instead of dropping the batter/dough in, you stir it in to the drippings. I'm sure it's not exactly right, but I suppose most purists would at least recognize it as Yorkshire pudding.
Yorkshire Pudding Baking Suggestions - Ray Martin
I think that it is absolutely essential to pour the batter mixture into a very hot tin. It really should have been in the oven with the meat. Pour a few drops of the beef juices in the tin, then slap in the batter and leave for about twenty minutes. Do NOT open the oven door during the cooking time, or else the pudding will collapse. I am advised that the "secret" (one of dozens, I am sure) is to let the whipped batter stand for a while before pouring it into the very hot metal dish.
You might have more success with a single, large pudding than with individual ones. Or you might not. Over here we can buy frozen ones that aren't at all bad , and eliminate any guesswork.
In Yorkshire, the Pudding was traditionally served before the main meal, filled with gravy, this served to take the edge of the family appetites, enabling the meat to go further. This is seldom done nowadays, but many pubs (up here anyway) serve large Yorkshire pud filled with various fillings; and of course, "Toad in the Hole" is simply a Yorkshire pud with sausages and onion baked into it. A family winter warmer cooked in a single baking tray.
Ian Watkins' Recipe
Three, two and one as my old mother taught me...
Three cups of milk, two of plain flour and one egg.
Mix into a creamy batter not too different for that for making crepes, perhaps a little thicker.
Two ways of cooking that I use:
8-inch [200mm] cake tin
Cover the bottom with fat from the roast [or if you haven't got enough use some olive oil] and get it hot in the oven. Pour in the batter. Pop back in the oven. Should be done in 10 to 15minutes depending on temperature of oven. Can be made while the roast is resting and you are making the gravy. When cooked cut into wedges to serve.
Patty pan or muffin pan. This, to my taste, is better as you get individual Puds. Same as above but put about two dessertspoons of fat/oil in each pan. Put back in oven until the oil/fat is at oven temperature. About one tablespoon [more or less to taste] of the batter in each pan. Pop back in the oven and cook 5 to 10 mins.
Tops should be golden brown. These small ones sometimes turn out hollow so you can fill them with gravy. Or I have had them with Cans sugar syrup [my favorite is Lyles] or Maple Syrup.
John Gosden's Recipe
Same as pancakes - 4 oz. flour, 1 egg, milk and water (half and half) to 10 fluid oz., salt and pepper to taste. Beat egg into flour, and slowly add fluid, beating or stirring with a fork to make all smooth. Stand for a while, decant into an oven dish or muffin tray (for individual puds) and cook below your Sunday roast. In Yorkshire eaten as an hors d'oeuvre with gravy, in the rest of the UK as an accompaniment to the meat and two veg.
Alexandria Adds...
The most important factor is to have everything very hot. It is essential to use a metal dish. My mother used to put the dish over the gas flame on the top of the cooker until the fat was smoking before pouring in the batter and putting it in the oven. You need really good oven gloves and to take the battery out of the smoke alarm for a few minutes!
At one time it was served, with gravy (preferably onion gravy) as a "starter" before the meat course. The idea was that it was a cheap filler which meant people ate less of the expensive meat. I love it.
I believe that if the same dish is served without the gravy and with jam as a pudding it is called Suffolk pudding. Can't see it working myself....
Smoke Gets In Your Eyes - Fred Kiesche
I did a boneless beef roast instead of a standing rib, as it was only for 3 people (and rib roasts are something the butcher needs to cut for you). I did the Yorkshire Pudding in muffin tins.
Roast worked out great. Pudding not so much.
When the roast was done, I put some butter in each of the six muffin "depressions" I was going to fill with the batter, and put in the oven to get "smoking hot". When it was hot, I took out the tin, ladeled in the butter, and put the tin back in the oven.
After about five minutes I noticed a lot of smoke. It seems as the batter cooked and expanded, it was pushing the melted butter out of the tin "depressions" and into the oven...where it was smoking. I put the tin onto an old cookie sheet, but by then the damage was done. We had to open doors and windows and turn off the oven to get the smoke out.
So the pudding cooked for maybe 15 minutes total. I think that if we do the Pudding, it'll be in a larger pan, maybe the pan we do the roast in. We followed the instructions carefully, in terms of flour, etc., so our liquid batter was correct. We made it to the recipe amounts, for six, so put butter in six muffin tin depressions. I divided the batter into six ladle-fulls. But...spillage as they expanded. Maybe a roasting pan will have enough "lip" to prevent spillage.
Adam Quinan
Avoid butter for Yorkshire pudding, it burns/smokes at too low a temperature, I don't know whether its the other things in the butter or the actual butterfat that can't take the temperature. I suspect that pure butter fat (Indian ghee) would be OK.
Use beef fat for true authenticity but even an oil will do.
John Meyn
Agreed, and the fat or oil is just to prevent sticking, so 'er indoors suggests a teaspoon of fat. Yorkshire puds are dead simple to do and dead hard to do right.
Practice makes perfect. There is more art than science involved.
The whole thing works better, by the way, if the batter is made at least 24 hrs before cooking and kept in the fridge.
Some people keep a little from each mix to add to the next.
Katherine Hannan
Drippings seem to work the best. I remember the days when we used to keep them in ceramic jars. Now we don't eat enough of anything that drips to even half-fill a jar in a year.
I make Yorkshire pudding in a long pan (like a lasagna one) and cut slices from that. A little easier to manage and less to singe. And it always puffs up nicely at one end.
Graham Bird
Yorkshire Pud can only be made properly if one was born in Yorkshire.....
and the gravy should be spread on bread.....
Jeffrey Charles
And when you get lots of fat/drippings from the roast beast, let it sit in the 'fridge overnight to cool and solidify. All the good, clean, pure fat rising to the top can be kept for a long time in an air tight jar. Very handy for greasing oar leathers. I have my own little slush fund at the foot of the basement stairs for use each spring...
Norm Crandles
'... greasing oar leathers', Jeffrey? Good grief!
You mean you don`t spread it on bread, sprinkle with salt and pepper and eat it? Yummmmmm!
Growing up in Brum it was a staple in our house.
Marshall Rafferty
When we do "The Pudding" we pour the batter into a nine-inch square pan with about an eighth of an inch of drippings, heated just short of smoking (at least that's the goal).
Clearly non-authentic according to this thread, but very fine with beef gravy.
Phil Johnson
No, no. That's the correct, authentic and original way.
Ideally, the joint should be sitting directly on the oven shelf, with the pan to catch the drippings on the shelf underneath.
This is removed and the pan with the Yorkshire pudding substituted at the appropriate point in the cooking time. Thus the pud is enriched by a few further dripping from above.
Traditionally, the pudding (with gravy) constituted the first course, to take the edge of the family's appetites.
James Perry
While I don't really care for Yorkshire Puddings I have made them a few times and know that the fat you want to use is beef fat from the roast (or you could just render a batch off and keep it in a freezer). And the second fat that should work is clarified butter (ghee).