yorkshire puddings

[toffee]

not a very exciting post granted but nevertheless...
any tips on making the perfect ones? (got mother in law at weekend and hers are always better than mine and I want to get even!!!

 

[notb665]

A proper Yorkshire Pudding (note not plural) is as follows:

serves approx 10 people, depending on how big the slices are:

mug of plain flour
mug of milk
2 or 3 eggs
lots of salt and pepper

whisk all that together. There is no need to let it stand.

Put your oven on the highest it will go. Get a roasting dish and put a 'healthy' (!) piece of lard (not oil, lard) in it - enough so when it is melted it covers the whole dish. Wait till the lard is smoking, then pour the batter in. try to do this quickly so the oven and lard do not lose any heat.

Close oven door. Don't open it too much (if at all) while cooking. Should take about half-an-hour. Cut it up and serve.

Same sort of thing for the cupcake versions. Lard in each one, wait till it smokes, pour batter in quickly. Shove in oven.

Cue mass debate...!

If I was you, I would do a few practice runs.

 

[toffee]

I have never tried big ones before but Im going to have a go.
Will it rise up all over or just at the edges?

 

[Gary_M]

I have never tried big ones before but Im going to have a go.
Will it rise up all over or just at the edges?

Let's see this get past the censors

 

[notb665]

Bit of both. Have your batter ready in a pouring jug, by the way.

Thing is, different ovens can behave differently, that's why you need a few trial runs!

 

[toffee]

dear mods..
let me clarify

how pray, will I know when it is ready, this pudding made in one istead of many?
Will it resemble a loaf or will it just will it look like a pancake with raised up edges around the tray?

phew.....
think I kight have saved the day..

 

[poshman]

not a very exciting post granted but nevertheless...
any tips on making the perfect ones? (got mother in law at weekend and hers are always better than mine and I want to get even!!!

Toffs shame on you aint you heard of aunt Bessies

 

[notb665]

not a very exciting post granted but nevertheless...
any tips on making the perfect ones? (got mother in law at weekend and hers are always better than mine and I want to get even!!!

Toffs shame on you aint you heard of aunt Bessies

vile creations.

You'll know when it's ready when you can see it slightly browned. It will rise all over but perhaps more so around the edges. There is always a fight in our family to see who gets the thick, claggy middle part.

Yorkshire Puddings are very individual things, I bet you could get a thousand different recipes!

 

[2scoops0406]

half an hour

Thought you were making Yorkshires not charcoal!

 

[toffee]

thing is mother in law knows that I usually use frozen ones because mine never turn out right and I m determined to get rid of that smug smile of hers as she pushes the frozen yorkshire to one side of her plate and says stuff like, never mind son... I'll make you some proper ones darling...looking accross at hubby who smiles dearly back as I kick him under the table!!!!

 

[nstreet]

My wife says the secret is in letting the batter stand, she normally leaves it for about 2 hours. I Haven't complained yet

 

[2scoops0406]

The standing bit is a myth, ask Delia! Makes no difference.

 

[keyplayer]

Delia? Awful cook, awful recipes and awful football club. Mrs nstreet knows. Let it stand. Develop the gluten. Innit.

 

[notb665]

Mrs Notb665 is from Yorkshire. She knows.

 

[keyplayer]

Mrs Notb665 is from Yorkshire. She knows.

Obviously not. And tell her to get some beef dripping.