Best recipe for Yorkshire Puddings

johnty


Joined: 03/06/2008
Posts: 257

Message Posted:
26/11/2009 10:38

Can anyone give me the best recipe for yorkshire puddings they dont seem to rise very well here like the uk.

nurseawful



Joined: 06/02/2009
Posts: 5934

Message Posted:
26/11/2009 10:41

Go to videojug and you can see watch how to make them step by step.

keithcaley



Joined: 13/06/2008
Posts: 2521

Message Posted:
26/11/2009 11:38

johnty,

Have you considered adding a pinch of Baking Powder to the mix?

Seriously, it could be that your oven isn't actually reaching the temperature that it says on the dial, oven thermostats are notoriously innacurate - get someone to bring you over an oven thermostat, and then you can check the actual temperature at various settings of the thermostat dial, then you'll know what to set the dial to, to achieve the temperature that you want...

Hope that made sense!

Keith.

smithy


Joined: 17/07/2008
Posts: 5301

Message Posted:
26/11/2009 11:41

Mine are great my alias name is Aunt Bessie )

neilhodgin


Joined: 28/10/2008
Posts: 256

Message Posted:
26/11/2009 12:49

Equal quantities of eggs,milk, flour,(ie 1 cup of ) then season they "will" rise . If you think your oven is dicky, just get it as hot as you can slam em in, then turn down after they rise.... hope this helps

zerochlor


Joined: 03/04/2009
Posts: 4024

Message Posted:
26/11/2009 13:04

Ask sheraz restaurant how they make theres,big and fluffy

deecyprus4


Joined: 27/07/2008
Posts: 3452

Message Posted:
26/11/2009 13:08

1 cup of eggs hmmmm

nurseawful



Joined: 06/02/2009
Posts: 5934

Message Posted:
26/11/2009 13:09

maybe egg cups Dee !!! Ha ha

robinhood


Joined: 06/05/2009
Posts: 71

Message Posted:
26/11/2009 13:29

Aunt bessie mix is the best

No1Doyen


Joined: 04/07/2008
Posts: 16617

Message Posted:
26/11/2009 13:49

Traditionally in Yorkshire itself, we served the pudding as a separate course before the main event of roast beef, vegetables and roast potatoes. There is a saying that goes: "Them that eat most puddin, gets most meat." The idea was to fill your guests up with this so they didn't have much room left to eat the more expensive meat.

Ingredients

1/2 lb of plain white flour

1 pint of full cream milk

1/4 teaspoon of salt

2 good tablespoons of dripping from the beef

2 eggs

Pre-heat your oven to 425 F, 220 C or gas mark 7. Sift the salt and the flour into a large bowl or basin. Then make a well in the centre and break the eggs into it. Add a small amount of milk and stir in the flour. This should be a gradual process bringing the flour down from the sides and adding more milk as is necessary.

You should end up with a stiff batter consistency. Beat this well for about 5 minutes adding the rest of the milk. Cover and leave to stand for 30 minutes.

No1Doyen


Joined: 04/07/2008
Posts: 16617

Message Posted:
26/11/2009 13:49

While the batter is standing, put the beef dripping into a large Yorkshire pudding tin, or a 2 inch high sided round cake tin. Heat this in the oven until the dripping is hot, as in smoking hot.

Once hot, take the dripping out of the oven and quickly pour the batter in minding for hot splashes of dripping. Now place it in the top of the oven until it is nicely browned on the top edges. Being as this is made with plain flour it will not rise. It is not supposed to. The batter should climb up the sides of the pudding dish a small amount, giving you a large, crispy on the top edges, "bowl" effect.

Lastly, turn down the heat to 375 F. or gas mark 5 and continue cooking on the bottom of the oven for 10 - 15 mins. This is to make sure the batter inside is cooked and not runny or soggy. Serve with a good onion gravy.

tarry67


Joined: 16/05/2008
Posts: 1053

Message Posted:
26/11/2009 14:23

But how much fat should be put in the tin, is there a set amount. I tried with a pyrex lid but it didnt seem to get hot enough.

louthlass


Joined: 09/11/2008
Posts: 271

Message Posted:
26/11/2009 14:38

My mother always put a tablespoon of cold water into the batter just before it went into the oven. She was a true yorkshire woman. The puds always came up a treat.

smithy


Joined: 17/07/2008
Posts: 5301

Message Posted:
26/11/2009 14:40

message 13

I always put a couple of tablespoons of water into the dish before I roast potatoes

TigaTrading


Joined: 25/06/2009
Posts: 186

Message Posted:
26/11/2009 14:43

My gran did the same with the cold water, pyrex is no good, you're right it doesn't get hot enough. You need a metal tin. You need enough fat to cover the bottom of the tin so the pudding doesn't stick and if the temperature is correct the batter will bubble as you pour it in.

tarry67


Joined: 16/05/2008
Posts: 1053

Message Posted:
26/11/2009 15:23

Thanks Tiga

Have a hot date at the weekend don't want to ruin it with bad yorkies. Lol



Steve

neilhodgin


Joined: 28/10/2008
Posts: 256

Message Posted:
26/11/2009 15:25

You could put a little oil in the mix,helps them dip in the middle

TigaTrading


Joined: 25/06/2009
Posts: 186

Message Posted:
26/11/2009 15:27

you need a dip in the middle to pour the gravy into, yummie!!

neilhodgin


Joined: 28/10/2008
Posts: 256

Message Posted:
26/11/2009 15:35

message 7. We make between 200-400 y/p a week in the restaurant, for our sunday lunch service,using this simple method. If you have a better one I would love to hear it We use a 2L jug for our measure.

simma



Joined: 03/02/2008
Posts: 346

Message Posted:
26/11/2009 17:01

i do mine exactly the same as message 5, its never failed me, will even go as far as to say they turn out better than my mam's!



simma's wife

colly


Joined: 31/07/2008
Posts: 297

Message Posted:
26/11/2009 17:35

Seems like they are a lot of experts in this field! Cooking is about belief, we all believe we have the best way of doing things. Of course the tips I am going to give you will give you the best results!



There has already been some good pointers in oven temperature in particular, vital for a good yorkshire. The fat must be smoking, I add the batter to the pan over the hot plate so no heat lost.

I would add that I believe it should be skimmed milk, not semi and certainly not full cream. I do admit to using what some may consider a little bit of a cheat but if you increase the egg to flour ratio this should help the problem. A normal recipe may advise 1 egg to 3 or 4 oz flour, I think you are ok using 2 eggs to 5 or 6oz or even 4oz if small eggs.



Try it, it should help.



Col

airy____fairy


Joined: 14/06/2008
Posts: 813

Message Posted:
26/11/2009 18:55

I was always told that the batter should be mixed well in advance of needing it and leave it to stand - at least 30 mins before and also that the mix should be well beaten to allow air into the mix.



Also it helps if you put the yp tray on the hob when pouring in the mix to keep the heat to a max!

Smity



Joined: 14/09/2009
Posts: 826

Message Posted:
26/11/2009 19:36

FROM A TRUE BLOOD YORKSHIRE MAN

They should be eaten seperatly like a starter for want of a better explanation.

Try them with sultanas just add to the mix it tastes really nice

ERRRRRR I can hear voices say but it is quite pleasent

Aslo make a pot of thick Onion gravey OHHHHHHHH my mouith is all a watering

Good Luck