UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: Houdini on December 18, 2009, 03:16:39 am
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Fashion me w/ the finest, most reliable Yorkshire pudding recipe you know.
(We have an electric fan oven - if that's relevant.)
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If you are having trouble with them not rising, cheat and use an extra egg, apart from that make sure you use dripping in the tins and make sure its smoking hot
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I find they rise better if you add a little water. And make sure teh fat/tin is HOT when you add the batter.
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also don't even think about opening the oven door till they've had 30mins.
Some people also add a splash of beer.
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But are any of you real Yorkshiremen? And should I heed advice on Yorkshire's from a Lancashireman?
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Bowl.
4 oz flour.
Good dose of salt.
1 Egg.
1/2 pint milk.
Whisk.
Pour into very hot oiled tin.
Oven (180 C).
30 mins.
Done.
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Are you Gordon Ramsay?
hOUD, these puddings are actually a Lancs invention stolen by those thieving White Rose lovers.
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But are any of you real Yorkshiremen?
i fucking think so.
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Don't use scales to weigh the ingredients.....use a cup (normal size coffee cup makes 4)
1 cup of plain flour
1 cup of milk (semi or full fat)
1 cup of eggs
And a bit of mustard powder, salt & pepper
whisk together but don't over-whisk.
put oven on full whack
put goose or duck fat in the Yorkshire pudding tray and get it VERY VERY hot - the oven should be smoking when you open the door.
put the hob on and very quickly take the tray out the oven and on the hob. As quickly (and cleanly) as possible put batter in each of the cups (is that what they are called?) and transfer straight to the oven.
turn temperature down to 170 deg c
DO NOT OPEN THE OVEN UNTIL THEY ARE READY - about 15 - 20 minutes.
viola - perfect yorkshire puddings (and I'm not even from Yorkshire).
Oh, and reserve a bit of the batter to stick in your gravy to thicken it!
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But are any of you real Yorkshiremen? And should I heed advice on Yorkshire's from a Lancashireman?
Coming from very heart of God's own county, here's my recipe FWIW:
4 dessert spoons of plain flour
2 eggs
1/2 pint of milk
Salt and pepper - my ex always forgot to season the batter...terrible.
Mix together, ensuring a thick, paste-y consistency - too watery and it won't rise.
Only other things are a very hot oven (c 220 degrees if poss)
Hot, hot fat - goose, lard or groundnut oil if you're a veggie (as olive oil doesn't get hot enough)
Do the trick with the hob - don't add the batter until the fat smokes
I have know folk put their batter in the fridge so it cools - I don't, but might be worth a go.
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All of the above is sound advice - hotness is definitely the key. But, if you can't get them to work it mightn't be your fault - sometimes the fates are just against you. My mum used to cook brilliant puds - proper scraping the top of the oven jobs - but we got a new oven and now no amount of care and attention seems to suffice and we're sadly Aunt Bessie dependent. If you get them to work, be thankful, if not don't necessarily blame yourself.
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I've got a really shit oven but have found that making the batter an hour before I need it then keeping it in the fridge really helps get it to rise. Other than that, I second all the tips above, hot goose fat being the shit...
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Aunt Bessey's, can't beat 'em
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troll, sorry.
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any good tips for toad in the hole?
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Aye: make them Toads fresh.
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made this yesterday
(http://i45.tinypic.com/14slhfn.jpg)
made batter: 2 eggs, 1/2 pint milk, kept going with flour until right consistancy, salt, pepper, bit of mustard powder.
small cumberland sausages wrapped in pancetta all cooked in lard (out of beef dripping) in a small roasting tin.
well tasty and really pleased it all went well as it was my first go at making and cooking yorkshire pudding/toad in the hole
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Looks good Jim.
I never bother measuring ingreients for batter nowadays, I just bung it all in until it looks right.
Onion gravy goes very nicely with it too.
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Nice pancetta addition there, Jim, bits of black pudding crumbled through is good too.
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But are any of you real Yorkshiremen? And should I heed advice on Yorkshire's from a Lancashireman?
Coming from very heart of God's own county, here's my recipe FWIW:
4 dessert spoons of plain flour
2 eggs
1/2 pint of milk
Salt and pepper - my ex always forgot to season the batter...terrible.
Mix together, ensuring a thick, paste-y consistency - too watery and it won't rise.
Only other things are a very hot oven (c 220 degrees if poss)
Hot, hot fat - goose, lard or groundnut oil if you're a veggie (as olive oil doesn't get hot enough)
Do the trick with the hob - don't add the batter until the fat smokes
I have know folk put their batter in the fridge so it cools - I don't, but might be worth a go.
Are you sure you're a Yorkshireman, because I tried your recipe tonight and it failed to rise! Followed it to the T - it was a little runny, so added a touch more flour to thicken it up. I thought with 2 eggs it would rise like a mushroom cloud.
FYI oil was smoking and batter was cold. Perhaps Yorkshire Hen's lay different eggs......
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Splash of water would sort it 8)
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But are any of you real Yorkshiremen? And should I heed advice on Yorkshire's from a Lancashireman?
Coming from very heart of God's own county, here's my recipe FWIW:
4 dessert spoons of plain flour
2 eggs
1/2 pint of milk
Salt and pepper - my ex always forgot to season the batter...terrible.
Mix together, ensuring a thick, paste-y consistency - too watery and it won't rise.
Only other things are a very hot oven (c 220 degrees if poss)
Hot, hot fat - goose, lard or groundnut oil if you're a veggie (as olive oil doesn't get hot enough)
Do the trick with the hob - don't add the batter until the fat smokes
I have know folk put their batter in the fridge so it cools - I don't, but might be worth a go.
Are you sure you're a Yorkshireman, because I tried your recipe tonight and it failed to rise! Followed it to the T - it was a little runny, so added a touch more flour to thicken it up. I thought with 2 eggs it would rise like a mushroom cloud.
FYI oil was smoking and batter was cold. Perhaps Yorkshire Hen's lay different eggs......
OK, OK I confess, I've been rumbled...I'm a Yorkshireman as a result of my postcode, not my blood. In fact, I'm that most dreadful of things, a southerner living in Yorkshire...the shame!
Anyway...I've had to experiment recently following the purchase of a new pan - don't underestimate the importance of pan / batter quantity ratio here.
If you were going with oil, was it groundnut? Maybe give the goose fat a go if that's OK with your ethical views?
On the other hand, you might just have one of these fabled "cursed ovens"...about as terrible an affliction as could be ever be visited on a man in my opinion.
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If you were going with oil, was it groundnut? Maybe give the goose fat a go if that's OK with your ethical views?
On the other hand, you might just have one of these fabled "cursed ovens"...about as terrible an affliction as could be ever be visited on a man in my opinion.
I used lard with it, whereas with my own recipe I usually use veg oil. Hmmmmm :-\