Yorkshire Pud recipes, please! | ExpatWoman.com
 

Yorkshire Pud recipes, please!

5400
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EW MASTER
Latest post on 19 August 2012 - 10:44

All these posts about roast lunches have made me salivate so we're having roast beef today and I'd really like to make good Yorkshire puds as well. I rarely make Yorkshires and the only time they worked properly was when I used big muffin tins and (I think) a basic pancake batter recipe. I seem to remember something about having the fat in the tins burning blue before you put the batter in? Any pointers much appreciated (and a recipe in grammes or ounces, not cups, would be great!). TIA :)

Oh, and Eid Mubarak!

452
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EW EXPLORER
Latest post on 19 August 2012 - 14:26
@ simpleas - using my recipe 1 egg makes a single yorkshire pudding in an enamel 9"x 7" roasting tin which is just about enough for the two of us. That's also the quantity I use to make a 6 sausage toad in the hole in the same tin. I guess that it would make between 8 and 12 individual ones depending upon how much batter you put in. As for the fat, if I have to I use vegetable oil but I prefer to use beef dripping as it gets hotter than oil, not to mention tasting better. Duck or goose fat would be great, too.
5400
Posts
EW MASTER
Latest post on 19 August 2012 - 13:04
Oooh, those canapes sound great, Claire! Thank you! I'm normally a Del-girl myself ;) It now sounds as if my Yorkshire pud experiment is off as our plans have changed, apparently. Will keep this thread for future reference, though!
2958
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EW EXPERT
Latest post on 19 August 2012 - 12:48
I've had the worst disasters with Yorkshire puddings over the years. Even my friends from Yorkshire failed to get me making them! It became a mission for me to find a recipe that would turn out huge fluffy delicious Yorkshire puddings. I am very happy to tell you that I am now a member of the very smug group of women that can make the best yoekshires with my eyes closed! All thanks to my hero Nigella!! Her recipe uses more eggs than any other recipe I've ever used and you whisk the eggs getting loads of air in them and I promise you they come out beautifully every single time! I even make tiny ones as canapés with rare roast beef and horseradish! Here's the recipe for you - let me know if you use it what you think. http://www.nigella.com/kitchen-queries/view/701 I now make one big one in a big tin, muffin size ones and bite size ones it doesn't matter what size they just come out brilliantly! <em>edited by Clairehdp on 19/08/2012</em>
5400
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EW MASTER
Latest post on 19 August 2012 - 12:44
Great, thanks, Debliz. I think I noticed that about full-fat milk, myself - definitely makes a difference for pancakes and toad-in-the-hole. Roughly how many puds would you make with a mixture based on one egg, do you know? And what fat would you use? I've got duck fat here for the roast potatoes, would that do? <em>edited by simpleasabc on 19/08/2012</em>
452
Posts
EW EXPLORER
Latest post on 19 August 2012 - 12:20
The most foolproof recipe I've ever come across doesn't rely on weights at all. Everything is measured by volume. So in clear bowls measure equal volumes of eggs, milk (full fat seems to work better than low fat) and self-raising flour. Put all into a big bowl and whisk to form a light batter. Rest in the fridge for half an hour before using. Before using give one last good whisk to aerate the batter, add a pinch of salt and pour into a jug for ease of pouring. This will also mean that the fat has less time to cool while you pour the batter. And yes, get the fat in the tins almost smoking hot before pouring the batter in.
 
 

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