Yorkshire Puddings

[john75]

Just to make some yorkshire puddings usually by pre-made what do i make them with ?

[wedge girl]

Equal quantaties of egg, flour, milk and water whisked together, left to rest for half hour.

Then best cooked in very hot lard.

[rude girl]

Agreed, except I put in the flour, egg and milk, beat well and then let it rest, then thin it down with water just before putting it in. Probably makes no difference - just tradition

Lard , and should be so hot it's starting to smoke.

[john75]

wedge girl said:

Equal quantaties of egg, flour, milk and water whisked together, left to rest for half hour. Then best cooked in very hot lard.

Thanks done that reckon on a cooking time of about 30 mins

[wedge girl]

john75 said:

Thanks done that reckon on a cooking time of about 30 mins

That should do nicely.

[docevi1]

equal quanties?

Make them like pancakes:

1. crack an egg, add salt and pepper.
2. put in plain flour until a thick, paste which you can hardly whisk,
3. add milk to disolve the goop and make a creamy mixture.

Put in extrememly hot pan (we use vegetable oil rather than lard) and put in medium-hot oven

Taste horrible burnt :sick:

[TheExcession]

Not wanting to sound too conceited but listen up you're talking to an expert.

First decision - do you want to make little round ones, or as I prefer a big single tray?

The batter is pretty easy to make - for four or five people start with about 4 eggs. Eggs are the raising agent, sometimes I'll use 5 if the Yorkshire is supposed to be the *main* part of the meal and you want it very rich.

So, take a bowl or jusg and mix in about 1/2 cup of flour with the eggs, get lots of air into the mixture. Making a smooth paste.

Then mix in milk a bit of a time to leave about 3/4 pint of mixture. Add 1/2 tea spoon of salt and some black pepper. Again mix lots of air into the mixture.

The final consistency should be like pouring cream for a big yourskire, for the individual round ones you want it a little thicker - but not much.

Next, you need to use lard - oils don't cut it, and it has to be hot - very very hot.

For a big pud (and I'l normally get two big trays out of the above mixture) pour the mix to a depth of about 1/2 cm in the tray - I cook it for about 15 minutes - this depends on how good your oven is - I use my oven on full power and it stings my eyes when you open the door - like already said the fat should be smoking.

If you are doing the mini round ones they can take upto 40 mins and you want to pour enough batter to 3/4 fill the mini trays.

What ever you do, don't open the oven door as they are cooking.

And finally - enjoy enjoy enjoy.

best
Ex

[sadako]

docevi1 said:

equal quanties? Make them like pancakes: 1. crack an egg, add salt and pepper. 2. put in plain flour until a thick, paste which you can hardly whisk, 3. add milk to disolve the goop and make a creamy mixture. Put in extrememly hot pan (we use vegetable oil rather than lard) and put in medium-hot oven Taste horrible burnt :sick:

I use a similar method, I put the flour in first, make a hole in the middle then break in the eggs, make a thick goopy paste then add milk to make it runny. I do all of this with a glass bowl and a dessert spoon. Using the spoon makes it really rise a lot. Make sure the paste is smooth before you add the milk a little at a time. Leave it for half an hour then beat it with the spoon. Make sure the oil in the baking tray is really hot, dump the mix in then close the oven door as fast as pos. Dont open the oven before it is done or it will fall.