Yorkshire pudding
Discussion
1 large cup plain flour
a pinch of Salt
1 large cup Eggs
1 large cup milk and water mixed
1 tbsp Malt vinegar
120g beef dripping, for cooking
Makes 6 small ones or 1 big b
d. It's a Brian Turner recipe. He says the oven needs to be at 200c. That's fine if you're making little ones but I usually set it as high as it'll go for the big boy (250ish)
a pinch of Salt
1 large cup Eggs
1 large cup milk and water mixed
1 tbsp Malt vinegar
120g beef dripping, for cooking
Makes 6 small ones or 1 big b
d. It's a Brian Turner recipe. He says the oven needs to be at 200c. That's fine if you're making little ones but I usually set it as high as it'll go for the big boy (250ish)My Yorkshires come out huge.
Oven HOT 250 C
Get your oil in the tray absolutely smoking. Use the thinnest tray/tin you have.
Then pour in the batter once in the oven don't open the door for at
least 20 mins.
For the batter
285ml full fat milk
115g plain floor
a pinch of salt
3 eggs
I let the batter mix for a good few minutes then leave to rest for about 30 mins.
Oven HOT 250 C
Get your oil in the tray absolutely smoking. Use the thinnest tray/tin you have.
Then pour in the batter once in the oven don't open the door for at
least 20 mins.
For the batter
285ml full fat milk
115g plain floor
a pinch of salt
3 eggs
I let the batter mix for a good few minutes then leave to rest for about 30 mins.
I use HFW's recipe which has never failed. The important things are getting the fat super heaated and not opening the door.
ETA a link to the recipe: http://www.culinate.com/books/collections/all_book...
Si 330 said:
Use the thinnest tray/tin you have.
Why? Surely a thicker tin will retain the heat better when you pour the batter in?ETA a link to the recipe: http://www.culinate.com/books/collections/all_book...
Edited by mechsympathy on Monday 16th February 16:32
mechsympathy said:
I use HFW's recipe which has never failed. The important things are getting the fat super heaated and not opening the door.
ETA a link to the recipe: http://www.culinate.com/books/collections/all_book...
Don't know the science behind it but the results speak for themselves. Trust me I'm a Yorkshire man.Si 330 said:
Use the thinnest tray/tin you have.
Why? Surely a thicker tin will retain the heat better when you pour the batter in?ETA a link to the recipe: http://www.culinate.com/books/collections/all_book...
Edited by mechsympathy on Monday 16th February 16:32
Si 330 said:
My Yorkshires come out huge.
Oven HOT 250 C
Get your oil in the tray absolutely smoking. Use the thinnest tray/tin you have.
Then pour in the batter once in the oven don't open the door for at
least 20 mins.
For the batter
285ml full fat milk
115g plain floor
a pinch of salt
3 eggs
I let the batter mix for a good few minutes then leave to rest for about 30 mins.
Basically my method as well.Oven HOT 250 C
Get your oil in the tray absolutely smoking. Use the thinnest tray/tin you have.
Then pour in the batter once in the oven don't open the door for at
least 20 mins.
For the batter
285ml full fat milk
115g plain floor
a pinch of salt
3 eggs
I let the batter mix for a good few minutes then leave to rest for about 30 mins.
You only need a thin layer of oil in your tray. I use normal sunflower oil. Leave in the oven for about 30 minutes until smoking. 1 mug of flour (sifted) and same measurement of milk. I normally use semi-skimmed. Salt and white pepper. 3 large eggs. Mix with balloon hand whisk and leave to stand. Add a splash more milk if too thick. The mix needs to be at room temp otherwise if too cold it cools the fat when you pour it in meaning that they may not rise. i normally leave mine to stand on the cooker top which is warm because of the oven being on. Pour the mix into your smoking tin carefully. Top of the oven, 20 minutes and enjoy. As said, don't open the door otherwise it's game over. Use the same method for toad-in-the-hole. Just fry off your sausages for 5 minutes to get some colour and add them to the smoking tin then pour over your batter. They'll be cooked through in the oven. I'm hungry.....
Si 330 said:
mechsympathy said:
I use HFW's recipe which has never failed. The important things are getting the fat super heaated and not opening the door.
ETA a link to the recipe: http://www.culinate.com/books/collections/all_book...
Don't know the science behind it but the results speak for themselves. Trust me I'm a Yorkshire man.Si 330 said:
Use the thinnest tray/tin you have.
Why? Surely a thicker tin will retain the heat better when you pour the batter in?ETA a link to the recipe: http://www.culinate.com/books/collections/all_book...
Edited by mechsympathy on Monday 16th February 16:32
1. Put some decent solid fat in the yorky tins and put them in the oven.
2. Set the oven off to the highest temp it can go.
3. When the oven has reached temperature, make the batter mix.
125gm plain flour
3 medium eggs, well beaten
200ml milk
Sift the flower into a bowl and make a well.
Put the eggs and a dash of milk in the well.
Using a fork, slowly mix the eggs and flour.
Once you've got quite a thick mixture, start carefully stirring in the milk.
Once all combined, use a handheld whisk and really blast the mixture.
4. Take the yorky tins out of the oven as quickly as you can.
5. Put the mixture into the tin(s). TIP- try to avoid getting the mixture on the slopes/edges of the tins, as it'll stop you getting a decent 'well' in your finished yorkshires.
6. Get the tins back in the oven ASAP and turn the temp down to about 220 degrees.
2. Set the oven off to the highest temp it can go.
3. When the oven has reached temperature, make the batter mix.
125gm plain flour
3 medium eggs, well beaten
200ml milk
Sift the flower into a bowl and make a well.
Put the eggs and a dash of milk in the well.
Using a fork, slowly mix the eggs and flour.
Once you've got quite a thick mixture, start carefully stirring in the milk.
Once all combined, use a handheld whisk and really blast the mixture.
4. Take the yorky tins out of the oven as quickly as you can.
5. Put the mixture into the tin(s). TIP- try to avoid getting the mixture on the slopes/edges of the tins, as it'll stop you getting a decent 'well' in your finished yorkshires.
6. Get the tins back in the oven ASAP and turn the temp down to about 220 degrees.
LordGrover said:
10 Pence Short said:
3. When the oven has reached temperature, make the batter mix.
Really? I've always made the batter 30mins to an hour beforehand - my nan or someone in the dim, distant past said it's best to rest the batter first.LordGrover said:
10 Pence Short said:
3. When the oven has reached temperature, make the batter mix.
Really? I've always made the batter 30mins to an hour beforehand - my nan or someone in the dim, distant past said it's best to rest the batter first.I tend to make quite large ones, so the top is light and crispy and the batter is deep enough on the bottom to remain soft and doughy. Best of both worlds.
I often use a a couple of 9" cake tins to make giant puddings, they're almost too much to eat in one go!
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