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Yorkshire Pudding
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. |
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Yorkshire Pudding
"Aria" > ha scritto nel messaggio news:33Erf.8232$_L5.6851@fed1read06... > 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. The Ophelia Yorkies are very very good. I have tried! -- Merry Christmas and a Happy New year Pandora |
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Yorkshire Pudding
St Delia says 3oz flour, 3 fl oz milk, 2 fl oz water, 2 eggs, salt and
pepper. Whisk the lot together, put in hot fat and 15 mins later Robert is your mother's brother ! I think the key secret is hot fat and cold mixture. We tend to have better results using smaller pans lthough aesthetically I prefer the larger ones. Seiving flour and making hours in advance doesn't change much Steve 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. > > |
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Yorkshire Pudding
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 Serving Size : 4 Preparation Time :0:00 Categories : Beef Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 4 eggs 2 1/2 cups milk 1 teaspoon salt beef drippings *raise oven temp. to 400 degrees and place pudding in oven when your roast beef has about 25 min left to cook. In this way the joint will have the necessary 20 min to rest before carving and be ready at the same time as the pudding. Sift together flour and salt, slowly mixing in eggs and milk. Cover and allow to stand for at least one hour in a warm place. Beat well. Heat drippings from roast beef in the oven. There should be sufficient to cover an 8 inch round cake tin by 1/4 inch. When blue haze leaves the surface, pour in batter. Place on top rung of oven for 45 min. (If I make it in muffin cups I bake 25 min) Serve immediately. - - - - - - - - - - - - - - - - - - |
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Yorkshire Pudding
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 |
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Yorkshire Pudding
"Steve Y" > wrote in message ... > St Delia says 3oz flour, 3 fl oz milk, 2 fl oz water, 2 eggs, salt and > pepper. Whisk the lot together, put in hot fat and 15 mins later > Robert is your mother's brother ! > > I think the key secret is hot fat and cold mixture. We tend to have > better results using smaller pans lthough aesthetically I prefer the > larger ones. > > Seiving flour and making hours in advance doesn't change much You are welcome to my recipe if you want it Yorkshire Ophelia -- http://www.qpat.co.uk/ |
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Yorkshire Pudding
Alex Rast wrote:
> > What I've found is that there's no "secret" really - in the sense that one > thing makes all the difference. Rather it's a question of method and > recipe. I think that sometimes it depends on how you are holding your tongue when you make them. I have used several different recipes and the same methods, making them early and letting them sit or making them just before putting them in the oven, but always, always preheat the pan with the fat in it. I have never had them not turn out at all. They always puffed up to some degree, but a few times they have puffed up way more than they usually do, and one time they were absolutely spectacular. I don't know what I did differently that time that I might replicate the results. |
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Yorkshire Pudding
"Dave Smith" > wrote in message ... > Alex Rast wrote: > >> >> What I've found is that there's no "secret" really - in the sense >> that one >> thing makes all the difference. Rather it's a question of method and >> recipe. > > I think that sometimes it depends on how you are holding your tongue > when you > make them. I have used several different recipes and the same methods, > making > them early and letting them sit or making them just before putting > them in the > oven, but always, always preheat the pan with the fat in it. I have > never had > them not turn out at all. They always puffed up to some degree, but a > few > times they have puffed up way more than they usually do, and one time > they were > absolutely spectacular. I don't know what I did differently that time > that I > might replicate the results. I bet you are forgetting to sacrifice the cockerel and turn around 3 times in the full moon! |
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Yorkshire Pudding
"Ophelia" > wrote > I bet you are forgetting to sacrifice the cockerel and turn around 3 times > in the full moon! That's illegal in all 50 states with the exception of Las Vegas. nancy |
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Yorkshire Pudding
"Nancy Young" > wrote in message ... > > "Ophelia" > wrote > >> I bet you are forgetting to sacrifice the cockerel and turn around 3 >> times in the full moon! > > That's illegal in all 50 states with the exception of Las Vegas. I bet it gets done undercover!! |
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