Who has a great Yorkshire Pudding recipe?!
Answers: I remember my Mom used to make this by pouring it in around the roast or in the roast pan. It was so good and I really love it. My Mom died from cancer along time ago when I was still too young to think to get this recipe. I have made YP that resembles popovers in muffin tins but I would like to know how to do it the traditional way.
I found this at recipezaar: hope it is waht you are looking for! I am so sorry for your loss, even if it was a long time ago, it is hard to lose a loved one, especially a parent.
1 cup beaten eggs
1 cup plain flour
1/2 cup milk
1/2 cup water
salt
pepper
1-2 tablespoon cooking oil or drippings
Not the one? See other My Mum's Easy and Traditional English Yorkshire Pudding Recipes
Oven Roasting One-Dish Meal
English One-Dish Meal
Eggs One-Dish Meal
Comfort Food One-Dish Meal
Low Sodium One-Dish Meal
Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
Empty the flour, salt & pepper into a large roomy bowl.
Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
Add the water/milk mixture gradually and whisk in between each addition.
Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
Cover and leave to rest for up to 1 hour.
Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
Serve with Roast Beef and lashings of gravy!
Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!
Same recipe, just pour it into a 9x9 pan or your roast pan.
AUNT BESSIE!
TRADITIONAL ENGLISH ROAST BEEF &
YORKSHIRE PUDDINGS
Piece of standing rib or sirloin
Beef dripping or lard
Potatoes & parsnips
Salt & pepper
Meat must be marbled or wrapped in a layer of fat. Preheat oven to 450 degrees. Place meat, fat side up, in a shallow roaster (on a rack if available). Season meat and spread with fat. Roast a 450 degree oven for 10 minutes, then reduce heat to 350-375 degrees. Cook for 20 minutes per pound plus 20 minutes. Baste every 20-25 minutes. Do not add water. Peel potatoes and parsnips and cut into large chunks (allow 2 pieces of each per person).
About 1 hour and 15 minutes before meat is done, add chunks to the fat in the roaster and coat well. If desired, fat can be drained off into another roaster and the vegetables cooked separately. Cook with meat. Turn every 25-30 minutes. When done, remove meat and vegetables, drain off fat and make gravy with the meat residue in the bottom of the roaster.
YORKSHIRE PUDDING:
2 eggs
Flour
Splash of milk
Cold water
Pinch of salt
Make while meat is resting. Beat eggs. Add enough flour to make a paste (should look a little stringy!). As soon as the meat is taken from the oven, increase heat to 400 degrees. Put about 1 tablespoon of fat from meat into each section of a patty tin. Put tin in oven to get hot.
Meanwhile, add milk and salt to paste and beat well. Add enough cold water to make a thin batter and beat well. Pour into patty tins. Cook for 20 minutes. Should rise well, be light brown and crisp and be hollow in the center.
These used to be used at the start of the meal with gravy made from the meat residue. This was to help fill everyone up so they would not need so much meat. It is also possible to cook the batter in the original roasting tin after draining off some of the fat, then cut into pieces. SDR
The most important thing when making YP's is the cooking heat and utensils, The batter is very simple.
Everybody has their own preference, weather they like em light and fluffy or thick and stodgy, my recipe is in between the two.
Recipe:
250g Plain Flour
4 eggs of medium size
200ml milk
100ml water
tsp of salt
pre heat oven to 220C.
Place a good thick based Yorkshire pudding tray in the oven while it preheats, this is very important(if not the try will lose the heat too fast when the batter is placed into it), coat the bottom of the tray with a good bit of fat, beef dripping is the best, but any lard or any high temp oil will be good too.
Sift the flour, hold the sieve up high, this will get as much air into the flour as possible.
Now combine all the ingredients anyway you want, in a blender, with a whisk,fork etc..
When the oven is up to temp, remove the YP try and place it onto a hot cooking surface to keep the heat while you pour in the batter, then return to the oven as quick as you can, cook for about 20 minutes.
That's it
Yorkshire pudding
7/8 cup flour
1/2 teaspoon salt
1/2 cup milk
2 eggs
1/2 cup water
Hot beef drippings or melted butter
Preheat oven to 400 degrees F.
Sift flour and salt into a bowl and make a well in the center.
Pour in the milk. Stir in the milk.
Beat the eggs until fluffy. Beat them into the batter. Add the water.
Beat the batter well until large bubbles rise to the surface.
Have ready a hot 12 x 9 inch ovenproof dish or hot muffin tins containing about 1/4 inch hot beef drippings or melted butter.
Pour in the batter. It should be about 5/8 inch high.
Bake the pudding for about 20 minutes.
Reduce the heat to 350 degrees F and bake it 10 to 15 minutes longer.
Serve at once