The trick is to make sure your pudding tins and fat (either lard or
vegetable oil) are really hot, then pour batter into tins and return to oven
as soon as possible.
I use the following recipe:
1 cup of plain flour
pinch of salt and white pepper
2 eggs
1/2 pint of milk

Seive flour into a bowl with salt and pepper, make a well in center and add
eggs, beat with either a fork or hand mixer. Add milk a little at a time to
create a smooth batter. leave to stand for half an hour or so, then whisk
again just before cooking.
hope this helps
Sarah (Yorkshire UK)
"al" > wrote in message
k...
> My Yorkshire puddings tend to come out a little sunk or bullet like when I
> make them. Was wondering if anyone had any particularly successful
> recipes to suggest? I've just got a double oven, so it will be nice and
> easy to put them in a separate hot oven from the roast now!
>
> P.S. Not looking for any "different" recipes for it, just good 'ol
> English traditional puddings ...
>
>
>
>
> a
>

al wrote:

> My Yorkshire puddings tend to come out a little sunk or bullet like when I
> make them. Was wondering if anyone had any particularly successful recipes
> to suggest? I've just got a double oven, so it will be nice and easy to put
> them in a separate hot oven from the roast now!
>
> P.S. Not looking for any "different" recipes for it, just good 'ol English
> traditional puddings ...

The best one I have used is from the The Berton Family Cookbook

1 cup sifter all purpose flour
1/2 tsp. salt
1 cup milk
3 eggs
1.2 cup drippings from roast or 1/2 cup vegetable oil

1. Put the salt, flour in a bowl of an electric mixer and turn on machine
gradual add milk and then eggs and continue to mix.

2. Chill batter for at least 20 minutes

3. Cover the of an 8 inch square pan with drippings and place in a 425 degree
oven until pan is sizzling hot
( I use a large 12 muffin pan)

4. Remove pan, pour in batter into sizzling pan, reduce oven to 375 and cook
40-50 minutes.

al wrote:

> My Yorkshire puddings tend to come out a little sunk or bullet like when I
> make them. Was wondering if anyone had any particularly successful recipes
> to suggest? I've just got a double oven, so it will be nice and easy to put
> them in a separate hot oven from the roast now!
>
> P.S. Not looking for any "different" recipes for it, just good 'ol English
> traditional puddings ...

The best one I have used is from the The Berton Family Cookbook

1 cup sifter all purpose flour
1/2 tsp. salt
1 cup milk
3 eggs
1.2 cup drippings from roast or 1/2 cup vegetable oil

1. Put the salt, flour in a bowl of an electric mixer and turn on machine
gradual add milk and then eggs and continue to mix.

2. Chill batter for at least 20 minutes

3. Cover the of an 8 inch square pan with drippings and place in a 425 degree
oven until pan is sizzling hot
( I use a large 12 muffin pan)

4. Remove pan, pour in batter into sizzling pan, reduce oven to 375 and cook
40-50 minutes.

"Sarah" > wrote in message
. uk...
> The trick is to make sure your pudding tins and fat (either lard or
> vegetable oil) are really hot, then pour batter into tins and return to
> oven as soon as possible.
> I use the following recipe:
> 1 cup of plain flour
> pinch of salt and white pepper
> 2 eggs
> 1/2 pint of milk

I used a bit too much flour this time I think. The resulting puds were very
dense and dry. Cooked at 220 degrees for about 30 mins and came out fine (I
used olive oil as there was bugger all dripping from the joint).

When I was making up the mix, it was quite thick. 20 mins later when I went
to put it in the oven, it had gone quite cement like unfortunately!




a

"Dave Smith" > wrote in message
...
> 1. Put the salt, flour in a bowl of an electric mixer and turn on machine
> gradual add milk and then eggs and continue to mix.
>
> 2. Chill batter for at least 20 minutes
>
> 3. Cover the of an 8 inch square pan with drippings and place in a 425
> degree
> oven until pan is sizzling hot
> ( I use a large 12 muffin pan)
>
> 4. Remove pan, pour in batter into sizzling pan, reduce oven to 375 and
> cook
> 40-50 minutes.

What does chilling the batter do? I've also seen recipes where it says not
to bother hanging around and just use it right away after making it. What
difference would either method make to the baked consistency of it?

Over a cup full of dripping sounds horrendous!! Surely just a little
dribble under each pud to stop it sticking would suffice?




a

"Dave Smith" > wrote in message
...
> 1. Put the salt, flour in a bowl of an electric mixer and turn on machine
> gradual add milk and then eggs and continue to mix.
>
> 2. Chill batter for at least 20 minutes
>
> 3. Cover the of an 8 inch square pan with drippings and place in a 425
> degree
> oven until pan is sizzling hot
> ( I use a large 12 muffin pan)
>
> 4. Remove pan, pour in batter into sizzling pan, reduce oven to 375 and
> cook
> 40-50 minutes.

What does chilling the batter do? I've also seen recipes where it says not
to bother hanging around and just use it right away after making it. What
difference would either method make to the baked consistency of it?

Over a cup full of dripping sounds horrendous!! Surely just a little
dribble under each pud to stop it sticking would suffice?




a

at Sun, 24 Oct 2004 12:27:13 GMT in
> ,
(al) wrote :

>My Yorkshire puddings tend to come out a little sunk or bullet like when
>I make them. Was wondering if anyone had any particularly successful
>recipes to suggest?
>
You're probably using too much milk. Usually, dense, sunken Yorkshire
pudding is the result of milk excess.

My general recipe is:

1 cup milk
1 cup white flour
1 egg
1 tbsp fat collected from the drippings of the roast beef (when making
gravy for roast beef you can save the fat you've separated out and put it
in a little jar for later use
1/4 tsp (or so) salt

Mix flour and salt. Beat the eggs and 3/4 cup milk together in a separate
bowl. Make a slight well in the flour and pour the milk mix in, then beat
vigorously. Now, beat in just enough additional milk (usually about 1/4
cup) that the batter has a consistency close to that of double cream (maybe
slightly thicker, but not by much) Put the fat in a pie pan (preferably
metal) and heat in a 400F oven until it's about to smoke. Quickly pour the
batter in and close the oven door. Bake for about 40 minutes or so.

It's critical that you adjust the amount of milk so that you get the right
consistency. Don't follow the recipe amounts slavishly or you might get a
bad result. The key is the consistency which is as I described - in other
words, fairly thick. The best way to find out exactly what this consistency
should be is to experiment with a variety of milk levels and consistencies
until the result is right. Then you can more-or-less duplicate the texture
each time and it should work pretty well.

Also keep in mind that you can fine-tune the final result a bit with
adjustments to egg size. As you increase the proportion of eggs, it will
get fluffier, so using an extra-large instead of a large egg can yield a
puffier result if you wish.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

You are absolutely correct. I was walking a colleague to the subway and
they had just recently finished a French cooking course where they were
taught to put the oil in the pan and heat then add batter as you
indicate here but most cookbooks won't tell you that.

Sarah wrote:
>
> The trick is to make sure your pudding tins and fat (either lard or
> vegetable oil) are really hot, then pour batter into tins and return to oven
> as soon as possible.
> I use the following recipe:
> 1 cup of plain flour
> pinch of salt and white pepper
> 2 eggs
> 1/2 pint of milk
>
> Seive flour into a bowl with salt and pepper, make a well in center and add
> eggs, beat with either a fork or hand mixer. Add milk a little at a time to
> create a smooth batter. leave to stand for half an hour or so, then whisk
> again just before cooking.
> hope this helps
> Sarah (Yorkshire UK)
> "al" > wrote in message
> k...
> > My Yorkshire puddings tend to come out a little sunk or bullet like when I
> > make them. Was wondering if anyone had any particularly successful
> > recipes to suggest? I've just got a double oven, so it will be nice and
> > easy to put them in a separate hot oven from the roast now!
> >
> > P.S. Not looking for any "different" recipes for it, just good 'ol
> > English traditional puddings ...
> >
> >
> >
> >
> > a
> >

On Sun, 24 Oct 2004 12:27:13 GMT, "al" >
wrote:
>My Yorkshire puddings tend to come out a little sunk or bullet like when I
>make them. Was wondering if anyone had any particularly successful recipes
>to suggest? I've just got a double oven, so it will be nice and easy to put
>them in a separate hot oven from the roast now!
>
>P.S. Not looking for any "different" recipes for it, just good 'ol English
>traditional puddings ...


Delia Smith is probably the best cook for traditional food such as
this... she's the Mrs Beeton of our times.

http://www.deliaonline.com/cookerysc...0000000026.asp
for her traditional Yorkshire Puddings. You can't get more English
than Delia Smith! :-))

"Tristán White" > wrote in message
> Delia Smith is probably the best cook for traditional food such as
> this... she's the Mrs Beeton of our times.
>
> http://www.deliaonline.com/cookerysc...0000000026.asp
> for her traditional Yorkshire Puddings. You can't get more English
> than Delia Smith! :-))


Funnily enough ... I actually found that link when I was about to make them
and followed that. I think I put too much flour in or left it sitting too
long after, as the texture was very dense when cooked. Hard to measure
accurately in such small amounts, but there's only two of us eating!



a

"Tristán White" > wrote in message
> Delia Smith is probably the best cook for traditional food such as
> this... she's the Mrs Beeton of our times.
>
> http://www.deliaonline.com/cookerysc...0000000026.asp
> for her traditional Yorkshire Puddings. You can't get more English
> than Delia Smith! :-))


Funnily enough ... I actually found that link when I was about to make them
and followed that. I think I put too much flour in or left it sitting too
long after, as the texture was very dense when cooked. Hard to measure
accurately in such small amounts, but there's only two of us eating!



a

>
> Is this nuts? I don't see how beating the batter to death is going to
> force air into it. Still, my Yorkshire doesn't bubble as high as hers
> did. Beef roasts are too lean nowadays and I always have to add a
> little butter which invariably browns. Should I use a little peanut
> oil instead? Sometimes I put a hunk of beef suet in the bootm of the
> roasting pan and remove it just before I add the batter.
>
> Lynn from Fargo

When I make YP along with a beef roast, I ask the butcher for extra
fat which I put on top the roast in the pan - that makes up for some
of the leanness of the meat, and provides great drippings for the YP.

N.

"al" > wrote in message
>
> What does chilling the batter do? I've also seen recipes where it says not
> to bother hanging around and just use it right away after making it. What
> difference would either method make to the baked consistency of it?

Chilling the batter makes the contrast much bigger - super-cold batter
into very hot pan and drippings - makes the YP puff more, and also
more quickly, which gives the YP some structure without making it
heavy.
>
> Over a cup full of dripping sounds horrendous!! Surely just a little
> dribble under each pud to stop it sticking would suffice?

In a roast pan, a cup wouldn't be too much; for individual puddings,
I'd use just a scant tablespoon or so - you want enough in the bottom
so that when the batter goes in, and starts to puff up, the drippings
are enough to coat the cups to the top so the YPs don't stick.

I like Martha Stewart's recipe the best.

N.

al wrote:

> What does chilling the batter do? I've also seen recipes where it says not
> to bother hanging around and just use it right away after making it. What
> difference would either method make to the baked consistency of it?

Allowing it to rest is supposed to allow the gluten in the flour to soften. It's
typical of some fritter type batters. Frankly, I am not sure of the value of
it. To be honest, I sometimes wonder if the way Yorkshire pudding turns out
depends on how you hold your tongue while they cook or whether or not the dog
has been for a walk. I have used various YP recipes over the years and the
results have varied even if the recipe didn't. Our neighbour is an elderly
English woman from Yorkshire and she told me that when they made it back in
England they mixed it up in the morning and whenever someone walked by the bowl
they beat it up a bit. On occasions I have mixed up the batter at the last
minute and had great results. While my YPs usually turn out, sometimes they are
better than others. The recipe I posted has been reliable for nice puffy
puddings, but sometimes better than others. The last time I made them they were
spectacular.


> Over a cup full of dripping sounds horrendous!! Surely just a little
> dribble under each pud to stop it sticking would suffice?

No no. The recipe called for 1/2 cup of drippings OR a 1/2 cup of vegetable
oil. Not both. Some roasts yield more drippings than others, depending on the
size and the cut, and how well you like it done. Personally, I like my roast
beef rare to medium rare. There are only two of us so we tend to get smaller
roasts. I have to cook them more than my preference in order to get enough good
drippings for YPs and gravy.

Most recipes call for the YP to be cooked in a pan and then cut them into slices
for serving. My mother always cooked them in large muffin pans, and that's the
way that I usually do it. I usually set the muffin pan in a warm burner to keep
them drippings hot while I pour the batter in.

>
>
> a

"Dave Smith" > wrote in message
...
> Most recipes call for the YP to be cooked in a pan and then cut them into
> slices
> for serving. My mother always cooked them in large muffin pans, and that's
> the
> way that I usually do it. I usually set the muffin pan in a warm burner to
> keep
> them drippings hot while I pour the batter in.
>

With you there ... I don't like to have to cut the puds after, that ruins
the shape. Much better to cook little individual ones instead.




a

On Mon, 25 Oct 2004 15:20:37 +0100, Tristán White
> wrote:

> Delia Smith is probably the best cook for traditional food such as
> this... she's the Mrs Beeton of our times.
>
> http://www.deliaonline.com/cookerysc...0000000026.asp
> for her traditional Yorkshire Puddings. You can't get more English
> than Delia Smith! :-))

Never heard of her, but I've bookmarked that page because I
LOVE to make Yorkshire Pudding (and very well, my friend)...
but there is always room for improvement!



sf
Practice safe eating - always use condiments

On 25 Oct 2004 11:09:36 -0700,
(Nancy Dooley) wrote:

> In a roast pan, a cup wouldn't be too much; for individual puddings,
> I'd use just a scant tablespoon or so - you want enough in the bottom
> so that when the batter goes in, and starts to puff up, the drippings
> are enough to coat the cups to the top so the YPs don't stick.
>

That's new advice!

> I like Martha Stewart's recipe the best.

I'll check it out.

sf
Practice safe eating - always use condiments

On Mon, 25 Oct 2004 14:49:02 -0400, Dave Smith
> wrote:

> Allowing it to rest is supposed to allow the gluten in the flour to soften. It's
> typical of some fritter type batters. Frankly, I am not sure of the value of
> it.

Things like crepes are supposed to rest too. Was it all
just a big LIE? <back of hand to forehead, fainting>

sf
Practice safe eating - always use condiments

On Mon, 25 Oct 2004 14:49:02 -0400, Dave Smith
> wrote:

> > Over a cup full of dripping sounds horrendous!! Surely just a little
> > dribble under each pud to stop it sticking would suffice?
>
> No no. The recipe called for 1/2 cup of drippings OR a 1/2 cup of vegetable
> oil. Not both. Some roasts yield more drippings than others, depending on the
> size and the cut, and how well you like it done. Personally, I like my roast
> beef rare to medium rare. There are only two of us so we tend to get smaller
> roasts. I have to cook them more than my preference in order to get enough good
> drippings for YPs and gravy.
>
> Most recipes call for the YP to be cooked in a pan and then cut them into slices
> for serving. My mother always cooked them in large muffin pans, and that's the
> way that I usually do it. I usually set the muffin pan in a warm burner to keep
> them drippings hot while I pour the batter in.

Personally, I coat the hot pan thinly. It absolutely has to
be covered, but I don't want too much depth of fat because I
hate all the fat that rises to the top of the YP if I use
more.

sf
Practice safe eating - always use condiments

On Tue, 26 Oct 2004 08:23:18 GMT, "al"
> wrote:

> "Dave Smith" > wrote in message
> ...
> > Most recipes call for the YP to be cooked in a pan and then cut them into
> > slices
> > for serving. My mother always cooked them in large muffin pans, and that's
> > the
> > way that I usually do it. I usually set the muffin pan in a warm burner to
> > keep
> > them drippings hot while I pour the batter in.
> >
>
> With you there ... I don't like to have to cut the puds after, that ruins
> the shape. Much better to cook little individual ones instead.
>
for me, they are Dutch Baby size.... done in one 10" pan.

sf
Practice safe eating - always use condiments