Can anyone give me the ultimate yorkshire pudding recipe?!
Can anyone give me the ultimate yorkshire pudding recipe?
Answers:
Serves 4-6
300ml (? pint) Milk
110g (4 oz) Plain Flour
1 Egg
Oil, Lard or Dripping
Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the
remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Pre-heat oven to 220°C; 425°F: Gas 7.
Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.
Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.
aunt bessies are great - I just buy them ready made - they are delicious!
Yorkshire Pudding
1 cup plain flour
1 cup eggs
1 cup milk
salt
Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
If you wish you can add mixed dried herbs to add a savoury flavour.
When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin tins don't over fill.
Remember that the puddings will rise and puff up.
Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)
This James Martin recipe makes absolutely fabulous Yorkshire puds. Enjoy!
YORKSHIRE PUDDING
1 egg
4 oz. flour
1 tsp. salt
1/4 pt. milk
1/4 pt. water
Mix the flour and salt in a basin. Break the egg in the flour. Add enough liquid to make a beating consistency. Beat well and leave to stand for half an hour.
Heat the oven to 450 degrees.
For small pudding use 2 1/2 x 1 inch bun tray and put a knob of fat in each tin. Place the tray in the oven until the fat is smoking hot. In the meantime add the rest of the liquid to the mixture to make a batter.
Take the tray from the oven and using a long handled spoon put 2 tablespoons of batter into each tin. Bake for 15 to 20 minutes.
Traditionally Yorkshire Pudding should be eaten with thick gravy as a separate item to the main meal. It is now more usual to serve it as accompaniment to roast beef.
Yorkshire Pudding
Ingredients:
1 Yorkshire terrier
2 boxes Jello pudding, chocolate or vanilla
4 cups milk
Prepare pudding as per package. Garnish with dog.
* * *
Okay, I'm kidding.
Yorkshire Pudding
2 ea Eggs
1 cup Milk
1 1/2 c Flour
2 tb Beef fat
1 pinch salt
Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour.
Put 2 tablespoons beef fat in baking pan and heat in oven until pan and fat are very hot. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! It puffs up and is mostly hollow!
3 oz plain flour
1 egg
3fl oz water
2 fl oz milk
salt and freshly milled black pepper
Makes 12. Put beef dripping or white flora into each individual dip in the tray (I don't know what they are called!). Place in the oven at 200C and let the oil get really hot. Take it out and pour the batter evenly between the 12 compartments. Put back in the oven on top shelf. They should take about 10-15 minutes. Keep an eye on them and remove them once they are lightly browned.
Yorkshire Pudding.
75g (3 oz) Flour.
1/2t salt.
1 Egg
About 300ml (? pint) milk.
Sift flour and salt together. Make a well in the centre of the flour and break in the egg. Add sufficient milk to make a thin batter, Beat well, cover, and allow to stand for at least an hour.
Place two table spoons of dripping in pan or pie dish and heat until smoking hot.
Pour in batter and bake for about 1 hour at 200C (400F).
Try the following
Yorkshire Pudding
3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
or Yorkshire pudding
225g/8oz plain flour
salt and freshly ground black pepper
8 free-range eggs
600ml/1 pint milk
55g/2oz dripping
Method
1. Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.
2. Cover the bowl with clingfilm and chill in the fridge overnight.
3. Preheat the oven to 220C/425F/Gas 7.
4. Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
5. Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
6. Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
7. Remove from the oven and serve.
get up off ur chair, put on ur jacket ensuring its fastened correctly. leave the house and walk swiftly to the nearest supermarket. follow the signs directing u to the frozen food section and look out for 'Aunt Bessies yorkshire puddings'.
there u go! bon appetite! hehe :o)