Yorkshire Puds...who likes them?

lttlejoe

lttlejoe

lttlejoe

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14 Jan 2011
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859
Location
East Yorkshire
I'll use any excuse to make some and of course eat them... I love 'em!
Although I like the usual roast beef and YP's, my favourite meal is good quality mince and onions, potatoes plus a few steamed vegetables and loads of YP's!

When we make the puds in a muffin tray, I'll eat 5 or 6 in one sitting with no problem...yummy!
I have to say, I much prefer mine to my partner's, as she isn't as careful with the mix and are not as consistent as the ones I produce, but they are still edible!;)
Anyone else love them too?
 
A simple YP recipe:

4 oz of flour.
3 small eggs.
Salt and pepper to taste.
7 fluid ounces of milk or maybe 6 + 1 of water ( some swear by it this way).

Simply mix the flour and salt and pepper first and then add the eggs and mix with a fork until it is smooth and all traces of the flour is gone.

Add the liquid and after initial mixing with the fork, I use one of those manual rotary hand whisks to really mix and aerate the mix until bubbles appear across the surface.
Leave it to stand a little and put your trays with just enough good old melted lard to cover the bottom of the tray and heat in the oven until almost smoking. Give the mix another good whisking.

I usually bring the tray out of the oven and place it over a low heat on the gas ring to keep it red hot so when I pour the mix into the trays, it "sizzles".

Depending on the size of tray, the above mix is good for 9 or 10 inch square tray or about enough for 12 muffin sized puds.

With a fan assisted oven, the mix will work every time from about 185/190 degs C upwards with times reduced according to the increased temp.
Try it... you can't go wrong.
 
Anyone got any good recipes?

I've always found them to be really easy to make, but just lacking a little something in the flavour department. Have experimented a bit with the usual seasoning, or adding some extras, like a bit of rosemary, but nothing quite hits the spot.

Hit me with your tried and tested yorkie recipes!
 
I made these on Sunday, yummy :)

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I prefer to make 1 big one in a tun and cut it up, looks mega impressive :D :D


Recipe: (serves 3 - 4)

65g flour
1 egg & 1 egg yolk
125ml of 50/50 milk/water
loads of salt pepper


Whisk together 30 mins before using

Put tin in oven (210ish) for at least 10 mins with small layer of fat (I use the fat from the roast, or dripping plus a small amount of olive oil sometimes) that covers the bottom.

Pour in mix. Don't open oven for a minimum of 20 mins. Reduce temp to 180 for remaining 5 mins or so.

Perfect every-time :)
 
My usual recipe is for 4 people or 12 puddings and goes a little something like this:

8 heaped dessert spoons of Plain flour

3 eggs

Milk

Pepper

Mix the above until it is smooth and free of lumps, i usually make the batter to the consistency of double cream.

Put the mix into a jug and refrigerate, then heat the oven to 200, when the oven is heated place the tins in with a small amount of oil in (i use sunflower normally or groundnut if we have it)

When the oil has been in the oven for 5 mins or so and it is smoking slightly i pour the mix into the tins (the jug makes for easier pouring) i tend to put more mixture in than most people as i like a stodgy layer at the bottom of the pud.

I remove them from the oven when they are a golden brown colour and i have tested they are cooked by lifting one from the tin, if it isnt stuck down and is golden underneath then its cooked.

Oh we always use muffin tins, never yorkshire pudding tins, a chef friend of mine told me to do this, dont know why but i have always used a muffin tin since.
 
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