Ultimate Yorkshire Puddings

[jdwoodbury]

Ok this is a common problem, my Yorkshire Puddings can vary wildly and I often have to rely on Aunt Bessie to bail me out....not anymore though.

This recipe below works every time

http://www.bbcgoodfoodme.com/bbcGF/recipes/Default...

Give it a try you will not be dissapointed

I had to post it as I relaise for many this is an eternal struggle.

[Murph7355]

The key to good Yorkshires is

- dripping. Oil can work but it's nowhere near as good
- VERY hot oven
- fat in your pan until it's smoking/spitting
- well beaten mixture
- pour and get in the oven immediately
- don't dick around with opening the oven door every 5mins

I never measure the ingredients out, using colour and texture as the guides. The above are the important bits.

[deevlash]

I made my first ever one the other week, not bad for a first go I thought!

[whitechief]

deevlash said:

I made my first ever one the other week, not bad for a first go I thought!

looks like a good one but is that a coping saw next to it?

[K50 DEL]

Way back in 2007, a thread on Yorkshires was the first time I used the bookmark function on PH - I've still not had time to test any of the recipies though!!

http://www.pistonheads.com/gassing/topic.asp?h=0&a... Yorkshire Puds

[deevlash]

whitechief said:

deevlash said:

I made my first ever one the other week, not bad for a first go I thought!

looks like a good one but is that a coping saw next to it?

its a cutting wire, its sitting on a cheese board.

[zakelwe]

jdwoodbury said:

Ok this is a common problem, my Yorkshire Puddings can vary wildly and I often have to rely on Aunt Bessie to bail me out....not anymore though.

This recipe below works every time

http://www.bbcgoodfoodme.com/bbcGF/recipes/Default...

Give it a try you will not be dissapointed

I had to post it as I relaise for many this is an eternal struggle.

Nothing beats Aunt Bessie mainly because you can spend the time you spent doing what is in effect a puffed batter on what matters. Ok, if you are doing it for yourself and the york pud is the main attraction then fair enough, but most york pudds are cooked in an environment where tension is extreme.

So I always go for the easy way out and spend the extra time on the meat.

Even with pudding I always use Aunt Bessies, ie

Heat up 2 Aunt Bessie's york puds in the oven
When they are ready put 1 large dollop of best vanilla ice cream in each. Do not cut corners here, best you can afford.
Drizzle with Maple syrup.

Total time, less than 5 minutes for the pudding, you can do it as the plates are clearing, and it is so unctuous.

Mmmmmmmmmmmmm

Andy

Edited by zakelwe on Thursday 11th February 21:38

[whitechief]

deevlash said:

whitechief said:

deevlash said:

I made my first ever one the other week, not bad for a first go I thought!

looks like a good one but is that a coping saw next to it?

its a cutting wire, its sitting on a cheese board.

I thought you might have created a Yorkshire pudding of such epic proportions that only a saw would suffice.

[K50 DEL]

zakelwe said:

Nothing beats Aunt Bessie

I can only assume you've never eaten a proper, home-made Yorkshire pudding.

There's no place for Aunt Bessie on a proper Roast Beef dinner plate!!

[The Riddler]

whitechief said:

deevlash said:

whitechief said:

deevlash said:

I made my first ever one the other week, not bad for a first go I thought!

looks like a good one but is that a coping saw next to it?

its a cutting wire, its sitting on a cheese board.

I thought you might have created a Yorkshire pudding of such epic proportions that only a saw would suffice.

I thought that upon first inspection. Good work though, it's 7.30am and I'm thinking about sticking the oven on.

[Davey S2]

zakelwe said:

jdwoodbury said:

most york pudds are cooked in an environment where tension is extreme.

Edited by zakelwe on Thursday 11th February 21:38

I really dont understand this comment.

[AMLK]

I always use the same, easy recipe for my puddings and it has never failed so far. Thet always rise well - sometimes too well!

1 cup flour, 1 cup of eggs and 1 cup of milk - mix very well and leave to stand for 10mins before pouring into pudding tray.

[Don]

Zak - just get the other half to do it!

My missus simply wouldn't stand for roast beef dinner without proper, home-made Yorkshires. We have a split oven and I let her use the top one whilst the bottom one takes care of the roast beef and spuds.

[Bob the Planner]

Your starter (ie Pudding) should be placed under the roast beef (or other meat), after removing the roasting tray, on a high oven for the last 15 minutes of cooking. Let the beef drip into the pudding whilst it cooks and the outside of the beef colours. Remove the beef to allow it to rest whilst eating the pudding. Use the roasting tray remnants to make the gravy preferably with a lump of Burdalls gravey salt (waste not want not !)

Serve pudding with grated horseradish.

[kazste]

do a search for toad in the hole and check out 10 pence short's recipe. i use it now religiously as it is fantastic and has never failed me.

also everytime i use i always think i must thank him so here goes.

cheers 10 pence short, from me and the missus

[Pferdestarke]

Good old James Martin's recipe is the one for me which sees fiendish golden growths appear in your oven in no time.

http://www.bbc.co.uk/food/recipes/database/yorkshi...

[10 Pence Short]

kazste said:

do a search for toad in the hole and check out 10 pence short's recipe. i use it now religiously as it is fantastic and has never failed me.

also everytime i use i always think i must thank him so here goes.

cheers 10 pence short, from me and the missus

Ohh, I've gone red, thank you. I am a Yorkshireman, after all.

The OPs recipe link seems pretty much spot on. The trick is to mix everything carefully and have plenty of heat. No opening the oven door half way through, either!

[Nigel H]

Where can I be going wrong?

When I got my new Neff oven last year all was good, and I could turn out fluffy yorkshires at will. Now all I can I cook are pancakes

I have tried 3 types of plain flour, fresh eggs, different oil, fat. To no avail.

The oven is hot enough, the fat smokes, the mixture sizzles when it goes in. I even bought.an oven thermometer, which shows the oven is nice and hot. I can cook fresh pizzas, bread and cakes OK.

So I'm baffled. I've changed everything, but I still can't get back to where I was. I think it's the oven, but what can I check.

Any ideas?

[Ross1988]

Totally off topic, but I ate at my girlfriends parents house the other week, and our starter was Yorkshire pudding with gravy, what the hell thinks I! They were bloody awesome!

Now everytime I make a roast (not often) There's Yorkshires no matter what (not necessarily for starters) But it was a weird starter!

[Nigel H]

Paddy.

Not yet, but I'll give it a try. Will report back