Yorkshire Pudding recipes!
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See popovers.
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I agree with most of what the chemist chappie said (although I was always taught to keep the batter in the 'fridge for half an hour). One point puzzles me, though - using skimmed milk can hardly be traditional, can it!
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Perfect YP:
- goto supermarket
- buy a bag of Auntie Bessie's Yorkshire Puddings
- goto home
- put puddings in oven for 4 minutes
- eat puddings.
Yum. And no eggy, milky, watery, gooey mess to clear up.
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I write the pages on British Food for the New York Times site About.com.
http://britishfood.about.com
Yorkshire Puddings and my recipe for Yorkshire Puddings gets the most views of any other page or recipe (10,s of thousands). So much so the NYT even had me make a video of how to make them.
http://video.about.com/britishfood/Yorkshire-Puddings.htm
Yorkshire Puds are loved round the world!
Elaine Lemm
ps I'm a Yorkshire Girl
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I was very sceptical when I heard a scientist purporting to give a receipe for Yorkshire Puddings, but blow me, the man was right! Although I think you can use semi-skimmed as well. YPs should always be little ones, served as a starter with lots of yummy gravy. Them as ates most puddins gets most meat!
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Take Aunty B's out of freezer, put in v hot oven for fifteen minutes and serve with lashings of Brussels Sprouts and gravy!
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My father was from Yorkshire, my mother not. He always maintained that he had to sample her Yorkshire pud before he proposed. Mum's puddings were often too tall to take out of the oven. We used to eat them before the main meal with gravy, in order to fill us up before the meat arrived. Dad had them as pudding with jam in a poor household as a child. I can make a mean Yorkshire pudding but failed dismally trying to make one in Australia for my sister's family.
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I may well be a Yorkshire "Pudding" (not that it's anyone else's business but mine).
HOWEVER (rising to full height), I most certainly am over 4 inches high..! Ha..!
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DI_W 6, We use B's as well, but they don't take 15 minutes. 'She' is now advertising all sorts of potatoes on TV.
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That RSC recipe sounds very thin.
My Yorkshire grandma's recipe is the best:
Put 4oz flour, pinch of salt in bowl. Make a well in the middle and break in 2 eggs. Whisk energetically with half a pint of milk (whole is best, semi is fine) which includes a dessertspoon of cold water.
Cook high in oven in Yorkshire pudding tin - ie making four 3 or 4-inch diameter puddings, or failing that in a large tin. Definitely not in a fairy cake tin.
Put a nice dab of fat, preferably beef dripping, in each section and pour in mixture when the fat is spitting, being sure to whisk immediately before pouring.
About 25 minutes on 175C and I guarantee they'll rise beautifully.
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I made Yorkshire pudding for my Belgian friends. They scoffed the lot and asked for more. And I'm from Lancashire!
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Water in a Yorkshire pudding? Never!
This is my sure-fire but quite rich recipe.
Ingredients:
10 whole eggs
12 ounces of plain flour
1 pint of milk (semi-skimmed will do)
A dash of vegetable oil
Salt for flavour (leave out if you are concerned about your salt intake)
Method:
Use a bowl and whisk if working by hand, or a mixing machine.
Beat the eggs and then fold in the flour and mix into a paste. Moisten with some of the milk to allow you to get it to a paste.
Then add the milk a little at a time and beat well. Once all of the milk has been incorporated add in the oil. Beat well once again and then pass the mixture through a strainer into another bowl and allow to stand for about 1 hour.
To cook:
Take a baking tin or your Yorkshire pudding tin and pour some vegetable oil into it (just enough to line the bottom). Place this into the oven to get really hot. Meanwhile give the pudding batter a good stir.
When the baking tray is really hot pour in the pudding batter (watch out for splashes). Put back into the ove and allow the pudding to rise and turn golden brown. This mix will make 15-20 individual puddings or 1 great big one! Perfect if you want to make "toad-in-the-hole".
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My mum Joan used to make fabulous Yorkshire puds, & I've had much success with her recipe.
4oz or around 110g plain flour
pinch of salt
just under half a pint of milk & water (roughly equal amounts of each)
1 medium or large egg
Sift flour and salt into a large bowl & make a small well in the middle for the egg.
Break egg into the bowl.
Add a little of the milk & water and start whisking.
When you have a lumpless paste like thick cream add the rest of the milk & water whilst whisking well. (Don't skimp on the whisking, you want to get lots of air into the mixture)
The mixture should have roughly the consistency of single cream.
Leave to rest for half an hour.
Heat oven to 200c or so. Put a generous amount of vegetable oil (not olive as it burns at too low a temperature) into each section of your muffin/cookie tin.
Place tray in oven & heat till just smoking, remove & pour in mixture from a jug. Place in the oven on the top shelf and whatever you do don't open the oven door for the first 20 minutes otherwise the puddings will sink!
Puddings will take between 20-30 minutes, depending on size of tins. Makes a dozen.
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nm 11, Amazing, I served Belgian chocolates to my Yorkshire friends. They asked what chocolate was.
(Yes, I know, Yorkie Bar.)
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Excellent, the Royal Society of Chemistry on Yorkshire puddings. Very good article and you should do more. Cooking, particularly baking is chemistry. Although it might be considered light (like a good yorkshire pudding), making people aware of the relevance of science in daily life is extremely important. The enormous negative effects of religions flood the airwaves daily yet the likes of Sarah Palin manage to stand for election in the most powerful country in the world. Dark energy, dark matter and Yorkshire puddings don't appear in the bible and therefore don't exist according to the governor of Alaska. More science on the radio please.
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I pretty much make mine the way your interviewee said - I make individual ones and they rise beautifully every time. As the mother of a Yorkshire lass, it's more than my life's worth not to make them properly!
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If you can, listen again to The Write Stuff - the last one featured a very funny Rabbie Burns pastiche about the Yorkshire Pudding!
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Yorkshire pudding is a very serious subject. Facetious comments only show ignorance. Prof. is right in recipe, the really important point is very hot beef dripping. Not very PC but vital. By the way, swap skimmed milk for buttermilk! We also had YP for pudding as children, with golden syrup!
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I caught the Burns pastiches on the end of The Write Stuff, Gillian... and I haven't laughed so much in ages. They were ALL wonderful!
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Lemmyfood@04
Elaine,
Have just watched your NYT video, and have tried, and eaten, "Yorkshire Pudding".
Brilliant.
First time it's ever turned out good for me!
I'm signed-up for newsletters. Stay in touch. Please!
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David_McNickle 9, if it isn't cooked at 220 deg C for 15 min, it aint cooked.
Ask 'Sid', he will tell you 'Sprouts' take at least three months on a 'high' boil to get the best flavour.
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AMAZINGLY QUICK YORKSHIRES THAT RISE EVERY TIME. .
Heat the oven to hot say about 200C..
A bit higher or a bit lower in temperature won't make much difference. Use a 4 portion pate tin. put a little oil, or lard or dripping, into each one and heat in the oven. It doesn't have to smoke.
Into a bowl put 4 heaped desertspoons of plain flour, two eggs and a good pinch of salt.
Half fill a mug with milk - skimmed is good - and top up with nearly boiling hot water
With a hand held balloon whisk, whisk the milk and water into the flour, eggs and salt. Do this quickly -a few small lumps won't matter as they disappear in the cooking.
Pour into the pate tin and cook until satisfying brown. The temperature of the oven determines the time. They come up like puff balls every time.
I think this works because the mixture must be warm to rise. Traditionally this is done by heating the oil, until it smokes, in a hot oven, but by the time the mixture has warmed enough to rise a skin has formed over the top so the pudding cannot rise. My method puts an already warm mixture into the oven - Bingo!
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Nick Robinson's political comments on Prime Minister's question time to-day need to be challenged. I noticed for a while that he sensationalyses his comments on a number of issues, especiall ones relating to the performance of Gordon Brown.
I listened to question time on pm to-day and I clearly heard Gordon Brown saying that he only received the summary on the Haringey social services report yesterday, and the detailed report to-day. That the children's secretary will look at it and decide what detailed and appropriate measures to take and that it would be done very quick. The secretarty reads the report and decides to set up a treble inquiry on the Haringey services. So what does Nick Robinson say at pm to-day? He says that the setting up of such an enquiry came out of the blue, it was as a result of David Cameron's attack on the Prime Minister and that nothing was said in Parliament to-day, forgetting that Gordon Brown promised to respond to the detailed report very quickly. Or was it forgetfulness, or was it a little fib or just proof of my suspicion of sensationalishm.
Political comments, especially on such important and tragic events with far reaching consequences should be above politics and impartial. Nick Robinson seems to me to be forgetting this important point.
I prefer to hear impartial political comments, not sensationalised ones!
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My dad was very particular about his food and could be highly critical of my mum's culinary efforts, even though he knew nothing about cookery himself. One Sunday evening my mum was panicking after her Yorkshire puddings failed to rise. Disaster was averted when we convinced my dad that, as a special treat, his roast beef would tonight be accompanied by Yorkshire coasters...
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(7) linnhelass: I know why you failed in Australia! I'm Australian and, when I first came to this part of the world, nothing I made with flour worked.
It's to do with the different chemical composition of flour between the two areas of the world. From memory, it's the gluten content (but I could be wrong about the particular ingredient).
In Oz if I wanted to make eg. gravy, white sauce or Yorkshire Pud, I only needed a wee bit of flour. Over here, I needed three times as much.
It skew-whiffs all your known-by-heart recipes as, when you've made a sure-fire thing again and again at "home", you simply can't believe it hasn't worked.
Bottom dollar: your Oz Yorkshire Pud set like cement? You only needed a tiny bit of Oz flour to get the same result.
Just call me Delia.
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Thanks for that Lady Sue. At the time I thought it was because the outside temperature, on Christmas Day 1989, was 40 degrees C. No-one living in Yorkshire ever had to contend with such conditions! If there were ever going to be a next time, which is highly doubtful, I'll remember your advice. Fortunately my sister and family were over here recently and I was able to show off to the full.
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forgetmenots (18) ''very hot beef dripping''....mmmmm....that's what makes the best chips, too ;o)
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I think gluten content must have something to do with it, as since I've become gluten intolerant I haven't been able to make a successful Yorkshire pud from gluten free flour :(
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Both my dad and my husband were fed a Yorkshire pudding with golden syrup before the Sunday roast. I guess it was to fill them up a bit (cheaply) so they didn't want so much meat (expensive).
Bless!
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my mum makes the best yorkshires.
Self raising flour, water and topped up with a little milk (none of this skimmed rubbish). Ensure the mixture is quite thick, whisk until you get bubbles and leave to stand at room temp for as long as possible. 2 hours will do.
Heat the tin until hot, drop in a little nib of lard and pop back in for a few minutes until fat is hot but not quite smoking, then pour in the mixture.
Cook on gas mark 7 and DON'T OPEN OVEN DOOR until they've risen; otherwise they'll collapse and you'll end up with Yorkshire cakes. Pop overs are also nice, to make these, add mixed herbs. Serve with a mound of roast beef, lashings of gravy and roast potatoes. YUM YUM, Sunday here we come x
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Definitely wrong. In the interview he missed out the salt, and on the web site he has half a tea spoon! It is just a pinch.
As for using fridges this I agree is wrong (they are a modern invention). But so would be using fridged milk and eggs. It must be stood for a while and that would involve putting it in the larder. Hence why some put it in the fridge.
As for the milk. That came from cows not processing plants. The cream was obviously stolen by the kids or knifed off the top.
The flour was real stuff, the type you would make white bread from.
The oil/lard does NOT smoke. Surely a chemist knows what that produces. But it must be very hot. Test with a drop of mixture. What it can NOT be is unrefined salad oil or synthetic hardened oils called Shortening. They smoke at too low a temperature.
BUT the real use of Yorkshires is to stop the thick onion gravy from running off your plate. Originally it would have been made in a large tin and the cut up. None of these tiny cake tray abominations. Think of toad in the hole.
What it should NOT look like is the picture on the Wikipedia site.
And after, remember to have your fruit cake and strong cheese.
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What will scientists try and meddle with next! Yorkshire pudding making is not a science it's a skill. This recipe works every time and always gives a pudding that rises above the "required" 4 inches.
4 oz plain flour sifted
2 eggs
salt
about 1/2 pint very cold milk
Oven 220C
Sift flour into a large basin and make a well in the centre. Add 1/4 tsp salt.
Break eggs into well and gradually fold in the flour until you have a thick texture. Gradually add the milk and beat until a smooth batter is formed. Do not overbeat if using an electric mixer.
Leave to stand for at least half an hour.
Heat dripping in an enamel square tin until smoking and then add batter. Cook for 20 minutes and DO NOT OPEN THE OVEN DURING THAT TIME. Check after 20 minutes that all is well. Cook for approx another 10 minutes or until centre os cooked through.
This recipe works for both a large pudding as above or for small ones made in a bun tin (cook these for about 10 minutes).
Enjoy.
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Methinks there will never be agreement! plain/self-raising, skimmed/semi-skimmed, smoking/hot, sweet/savoury! Vive la difference, as they say in Yorkshire.
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Black pudding. Haggis. Pease pudding etc. were all stuffed sausages (stomach/intestines tubes filled with food)
Then came fruit puddings (Christmas), suet puddings etc. steamed in a tube of pudding cloth.
Puddings are also fenders that protect ships. Like bouncy sausages made from stuffing rope nets.
Puddening is a thick sausage of rope around a mast to prevent the yard falling in battle.
Could the "stuffed" meaning then be applied to the living persons stomach?
So puddings in 1800 navy were the generally heavy stomach fillers: Spotted Dick, bread pudding, rice pudding, Rolly Polly etc.
Yorkshire pudding is intended to fill the stomach also.
Then of course there is the other references like "up the duff". "In the pudding club" and "a pudding in the oven" ...
Other words like Pudgy, podgy seem to also refer to the results of "stuffing"!
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First you have to go out and bag yourself a Yorkshireman. If you can't find one, a Yorkshire terrier will do....
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Mum's recipes are always best, as all the other comments show. Some of them are really complicated ythough! Here's my mum's.
Use a pyrex jug:
Beat up two eggs with a fork.
Season with a little salt and pepper.
Beat in plain flour until too thick to beat more in.
Beat in milk (any kind) little by little until you have a batter just thicker than pancake mix.
Leave to stand while you put small knob of lard or dripping into each individual cup of a 'fairy cake' baking tray.
Put that on the top shelf of an oven at Gas Mark 8.
When the fat is hot (10 minutes or so), rebeat the pudding mixture and pour in to tray.
Pudding will take about 15-20 minutes, so watch out...
PS My mum was from Kent, but married a Yorkshire man and quickly learned the perfect pudding from her mother-in-law!
SB
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DI_W 21, Aunt Bessies are frozen, ready made, Yorkshire puddings. They cook in 4 minutes at, I think, 200 degrees (?gas mark 6). AND I WON'T ARGUE ABOUT IT! Most pubs use them or something similar.
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(37) DMcN - No they don't. Don't try to lower everyone to your standard of pubs! We have real ones here with no plastic wood.
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jf 38, Yes they do. Our daughter worked in several. St Albans is full of 'real' pubs and CAMRA has its headquarters here. I drank in Winchester in the 1970s and it was full of 'real' pubs as well. Don't come over all 'know it all' with me.
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jf 38, I'll bet you think all 'real' pubs make their own chips as well. And brew their own beer.
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(39) (40) "AND I WON'T ARGUE ABOUT IT"
Really!
I even had chips tonight especially and they were watched closely going in!
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21 and 37 - from memory (though it's been a while since I bought any), I think Aunty B does 2 kinds of frozen yorkshire puds - either the ready cooked puds needing only reheated, or the uncooked batter in little tin foil cups. The latter need much longer than 4 minutes. Obviously.
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VP 42, I believe you are right. I Googled AB and it said it was located in Dayton, Ohio.
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VP 42, I keep the little foil cups and wear them on my head to ward off pmL and jf.
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DMcN @ 44, great minds think alike, then, though I thought it might be just me when it was jf.
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I've resorted to buying and eating ready made Yorkshire puddings in the past which i always kind of resented - especially as my mother could make the lightest pubs this side of Holmfirth!
But i remember watching BBC's James Martin on the run up to Christmas last year and have been following his recipe since. No more frozen pubs for me! :D
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