Yorkshire puddings - how do you make them??!
what is the best way to make them?
thanks
Answers: need recipes. im finding things that say you need as much egg in them as possible, and others that say only 1 egg.
what is the best way to make them?
thanks
4 ounce of Plain flour
2 large eggs
Quarter pint of milk
Pinch of salt(optional)
Beat the eggs in a bowl, sift the flour into the beaten eggs and mix together add the milk and give the mixture a good beating if it seems too thick add water till it's the consistency of double cream (not more milk it's too heavy) leave to stand for at least 30 Min's if possible.
Heat oil in pudding tins at 200c till smoking hot, add mixture and cook for 20 to 25 Min's.
Best served with Roast rib of beef, seasonal vegetables, Roast potatoes and thick onion gravy on a Sunday afternoon around 2.45 after a few Pints of beer at your local or so my Husband tells me and he's been doing this for the last 31 years lol!
PS: And I'm not a Yorkshire Lass I'm a Lancastrian now living in Yorkshire
8 ozs flour
scant 1.2 pint milk
1 egg
salt
Mix all together until smooth - let it sit for at least 1/2 hour.
Heat lard in pan until literally smoking, pour in batter and cook at the top of the oven for about 25 minutes.
Go buy some Aunt Bessies!!!!
plain flour
salt
milk
and 1-2 eggs depending on the size
mix everything together until it is a runny smooth batter then leave to stand for 1 hour. when you are ready to cook them put a small amount of lard or oil into you tin and put in oven until it smokes. give the mixture another good mix then put a small amount into each tin and put straight back into oven cook for 15-20 mins depending on size.
the oven needs to be on the hotest
Make a batter mix, which is flour, eggs and milk, pinch of salt. I dont worry about quantities just add milk, gradually, like pancakes, should be quite light and airy. Whisk it up, cook for 22-25 mins til risen, grease the baking tray before putting them in it.
I just finished a batch. BTW, I'm in America, so I will use American measures.
I/3 cup of milk
1/2 cup flour (sifted)
1 or 2 eggs.
I take the milk and the eggs, I use two eggs because they ten to be small and whisk the heck out of them. Then I add the flour a little at a time.
Now the pan prep. I use a muffin tin. You will need lots of grease. Beef lard is best but you can use butter and oil oil. You will need a lot ot. There should be a little puddle in the bottom of the tin.
Heat the over to 450. But the pan it, leave it in until it smokes. take it out and fill the tins almost to top. Lower the temp to 400 and bake for 20 minutes.
Heaven awaits.
Joe
8oz plain flour
Approx 1 pint milk
2 eggs
salt
Mix ingredients until smooth and creamy, no lumps. Place batter mixture in fridge to chill for about 1 hour.
Put oil or lard into tins of your choice and place in hot oven till the fat is smoking hot. Remove batter from fridge and whisk, pour immediately into hot tins and bake for 20-25 minutes or so.
Mrs Beeton says' batters are made f rom a basic mixture of flour, milk and egg, but I like to add a teaspoon of water to aid rising (the Oxygen in H2O puts air into the mixture. So here we go:
1/2 Lb plain flour,
good pinch of salt
2 eggs
1 pint milk
lard (or if veggie, vegetarian fat or butter)
Mix the flour and salt, make a small well in the flour and drop in the eggs. Add enough milk so that you can give it a thorough mixing without breaking your wrist. Stir gradually drawing the flour a little at a time from around the edge of the bowl. Keep mixing well and add the rest of the milk. Then the teaspoon of water. beat well to a smooth consistency.
Cover and leave to stand for about 30 minutes.
Meanwhile make sure your oven is on the highest temp, put the fat in your baking tray and heat it up until it is just beginning to smoke.
Pour the batter into the tray and cook at the top of the oven until well-risen and brown. (About 10 mins) Reduce the heat and continue cooking through for further 10 minutes.
(An extra trick, should your pud not rise at your first attempt, whisk the eggs before adding them to the flour; that way you are getting as much air as possible into the mixture.
Don't forget...if you don't eat it all with the first course, it's great with maple syrup or milk and sugar...just like a pancake, only better Enjoy :-)