Goomba38 wrote:

> Aria wrote:
>
>> Does anyone have a tried and true recipe that they love for yorky
>> pudding? There are so many recipes out there and they are all
>> different. Not sure which one to use. Especially not sure about how
>> much pan drippings to put into the muffin tins.
>>
> * Exported from MasterCook *
>
> Yorkshire Pudding
> Recipe By : Graham Kerr, in pre heart attack days


[snipped]


> Heat drippings from roast beef in the oven. There should be sufficient
> to cover an 8 inch round cake tin by 1/4 inch.

[snipped]

I have seen other American postings about using large
amounts of fat in Yorkshire Puddings, I wonder if this is
the source of the story?

The fat in Yorkshire Pudding performs exactly the same
function it performs for other things cooked in hot tins. It
stops it sticking. Extra fat will just be wasted or make the
pudding soggy.

Dripping is the traditional fat used to make YP but I have
used olive oil and other vegetable oils very successfully.
It is also traditional to make one large pud in a meat
roasting tin rather than individual ones in a muffin tin.

A pud made in a roasting tin has two very different
textures. The bottom is basically a pancake like thing, the
edges are light and hollow and golden brown and crisp.

The muffin tin version does not develop the pancakey bit. It
is all crisp. Even in Britain this type is taking over.
People eat large joints of meat less often, the small type
can supposedly be frozen and it is easier in restaurants and
canteens.

This is the recipe I learned from my mother, it seems
reliable and produces a nice result. Test it before you use
it in anger, if if does not rise enough increase the flour
by half a spoon :-


milk 1/2 UK pint = 10 fl oz
flour 4oz = 4 rounded table spoonfuls
salt 1 tsp
egg 1

mix in blender.


Oil/grease metal tray with slopping sides, heat in oven to
230C (damn hot)

Slosh oil round trays to wet every part (CAREFULLY!) tip
away excess oil.

Fill to about 5/16 inch with mixture.

Cook 20 min.


Lots of recipes use 2 eggs. It is less 'puddingy' with one.
(If there is such a word)

Noises Off