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Yorkshire Pudding Query
The DH wants to tackle roast beef and Yorkshire pudding for Christmas
day dinner himself <shudder>. Can't talk him out of it. This is a man who makes omelets that look like sofa cushions due to stuffing it with shredded white bread and American cheese, a man who loves canned corned beef hash with eggs draped over it, and a man who actually likes Dinty Moore beef stew. We are having 14 people for dinner on The Day and, although I can probably make sure the roast beef turns out all right (and I'm making all the hors d'oeuvres, side dishes, punch and dessert), he is determined to make the Yorkshire pudding, which brings me to my request: Does anyone have an absolutely *foolproof* Yorkshire pudding recipe? I've ordered the roast beef and also ordered 1/2 lb. of suet, as I can't imagine being able to get enough drippings off a standing rib roast to amount to much. I've scrounged my recipes and found what appears to be a decent one from James Beard's _American Cookery_, but would appreciate some input from someone who has a good Yorkshire pudding recipe and who I can visit if her/his recipe doesn't work out :-) Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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Terry Pulliam Burd wrote:
> Does anyone have an absolutely *foolproof* Yorkshire pudding recipe? > I've ordered the roast beef and also ordered 1/2 lb. of suet, as I > can't imagine being able to get enough drippings off a standing rib > roast to amount to much. I've scrounged my recipes and found what > appears to be a decent one from James Beard's _American Cookery_, but > would appreciate some input from someone who has a good Yorkshire > pudding recipe and who I can visit if her/his recipe doesn't work out > :-) > > Terry "Squeaks" Pulliam Burd * 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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"Goomba38" > wrote in message ... > Terry Pulliam Burd wrote: > >> Does anyone have an absolutely *foolproof* Yorkshire pudding recipe? >> I've ordered the roast beef and also ordered 1/2 lb. of suet, as I >> can't imagine being able to get enough drippings off a standing rib >> roast to amount to much. I've scrounged my recipes and found what >> appears to be a decent one from James Beard's _American Cookery_, but >> would appreciate some input from someone who has a good Yorkshire >> pudding recipe and who I can visit if her/his recipe doesn't work out >> :-) >> >> Terry "Squeaks" Pulliam Burd > > * 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. Good recipe and technique. Dora |
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Terry Pulliam Burd wrote: > The DH wants to tackle roast beef and Yorkshire pudding for Christmas > day dinner himself <shudder>. Can't talk him out of it. This is a man > who makes omelets that look like sofa cushions due to stuffing it with > shredded white bread and American cheese, a man who loves canned > corned beef hash with eggs draped over it, and a man who actually > likes Dinty Moore beef stew. We are having 14 people for dinner on The > Day and, although I can probably make sure the roast beef turns out > all right (and I'm making all the hors d'oeuvres, side dishes, punch > and dessert), he is determined to make the Yorkshire pudding, which > brings me to my request: > > Does anyone have an absolutely *foolproof* Yorkshire pudding recipe? > I've ordered the roast beef and also ordered 1/2 lb. of suet, as I > can't imagine being able to get enough drippings off a standing rib > roast to amount to much. I've scrounged my recipes and found what > appears to be a decent one from James Beard's _American Cookery_, but > would appreciate some input from someone who has a good Yorkshire > pudding recipe and who I can visit if her/his recipe doesn't work out > :-) > > Terry "Squeaks" Pulliam Burd > AAC(F)BV66.0748.CA Hi, Squeaks! Merry Christmas. ;-) Marth'a "Prime Rib 101" and "Yorkshire Pudding" (I think the YP recipe is with the 101 recipe) is absolutely fantastic - you cannot fail. When I order the ribs (small end), I get some extra fat - the stuff they usually trim off. There are plenty of drippings. The YP mix should be chilled until COLD; the drippings in the pan in the oven should be HOT. That's all there is to it. We did this entree for Thanksgiving, by popular (no turkey) request. N. |
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Terry Pulliam Burd wrote:
> Does anyone have an absolutely *foolproof* Yorkshire pudding recipe? > I've ordered the roast beef and also ordered 1/2 lb. of suet, as I > can't imagine being able to get enough drippings off a standing rib > roast to amount to much. I've scrounged my recipes and found what > appears to be a decent one from James Beard's _American Cookery_, but > would appreciate some input from someone who has a good Yorkshire > pudding recipe and who I can visit if her/his recipe doesn't work out > :-) Please excuse me I'm British, but what's with all the dripping? I have eaten a lot of Yorkshire puds in my time and I have made more than I care to remember but I have never seen anything which used industrial quantities of fat. Shirley the YP mixture, being denser, will sink to the bottom and the result will be a nasty greasy mess? My family recipe which I have never know fail is below. It does not require standing time, strange flours, odd methods or any of the other mumbo-jumbo which surrounds Yorkshire Pud, it just works. 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 dessert spoonfuls salt 1 tsp egg 1 mix in blender. Oil/grease metal tray with slopping sides, heat in oven to 250C (damn hot) Slosh oil round trays to wet every part (CAREFULLY!) tip away excess oil. Fill to about 5/8 inch with mixture. Cook 20 min. Any plain flour will do but wholemeal makes pud gritty (not nice). Lots of recipes use 2 eggs. It is better with one. This recipe makes enough for about 4 to people you have a problem with 14. Phil |
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Terry Pulliam Burd wrote: > The DH wants to tackle roast beef and Yorkshire pudding for Christmas > day dinner himself <shudder>. Can't talk him out of it. This is a man > who makes omelets that look like sofa cushions due to stuffing it with > shredded white bread and American cheese, a man who loves canned > corned beef hash with eggs draped over it, and a man who actually > likes Dinty Moore beef stew. We are having 14 people for dinner on The > Day and, although I can probably make sure the roast beef turns out > all right (and I'm making all the hors d'oeuvres, side dishes, punch > and dessert), he is determined to make the Yorkshire pudding, which > brings me to my request: > > Does anyone have an absolutely *foolproof* Yorkshire pudding recipe? > I've ordered the roast beef and also ordered 1/2 lb. of suet, as I > can't imagine being able to get enough drippings off a standing rib > roast to amount to much. I've scrounged my recipes and found what > appears to be a decent one from James Beard's _American Cookery_, but > would appreciate some input from someone who has a good Yorkshire > pudding recipe and who I can visit if her/his recipe doesn't work out > :-) > > Terry "Squeaks" Pulliam Burd > AAC(F)BV66.0748.CA The good old Joy of Cooking has a no-fail recipe. But two important changes need to be made to it. Here's the recipe, first of all. Mix: 7/8 cup flour 1/2 tsp salt Make a well in the centre and add: 1/2 cup milk at room temperature Stir it in. Beat until fluffy: 2 eggs, which must be at room temperature Beat them into the batter. Add: 1/2 cup water Beat the batter well until large bubbles form on the surface. This can be refrigerated for an hour and then beaten again, or can be used immediately. Now, the important differences: 1)Add your 1/4 inch of beef drippings to a muffin tin. Heat the drippings in a VERY hot oven, 500 degrees. 2)When the fat is hot, add batter to each muffin-tin cavity. Put back in the oven for ten or fifteen minutes--you can actually watch the things rise. This can create smoke and whatnot, but it's the yummiest YP I've ever had. Dog |
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whatever batter you use, be sure to add a little oil to each tin, and heat in a very hot oven. The pudding needs to rise and then set very quickly. If they don't rise quickly, raise the temperature, and start again. Same batter as pancakes. cheers Wazza |
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Sorry, there was a slight mistake in the Yorkshire Pud recipe, it
should have said fill to 5/16 in. not fill to 5/8 in. Hope this reaches you in time. Good luck Phil |
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Terry Pulliam Burd wrote: > As to Phil's query "why all the dripping," the only recipes I have > (and the James Beard one I had planned to use) just said "drippings," > not giving an amount. From what I'm seeing here, the drippings are > just used to coat the muffin tin and, one infers, give a bit of flavor > fo the pudding. Good for you, but steady on...you need more drippings than enough to merely *coat* the muffin tin. The batter cooks in the drippings. You need a good quarter-inch. Don't skimp on this, or the results will not be edible. Good Luck and Merry Christmas! Dog |
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Dave Smith wrote: > wrote: > > > Marth'a "Prime Rib 101" and "Yorkshire Pudding" (I think the YP recipe > > is with the 101 recipe) is absolutely fantastic - you cannot fail. > > When I order the ribs (small end), I get some extra fat - the stuff > > they usually trim off. There are plenty of drippings. The YP mix > > should be chilled until COLD; the drippings in the pan in the oven > > should be HOT. That's all there is to it. We did this entree for > > Thanksgiving, by popular (no turkey) request. > > > > No matter what variation of YP batter you use, and n matter how many times > you follow precise procedures, I think it sometimes depends on the way you > hold your tongue. Sometimes my Yorkies look like little muffins and > sometimes they rise up to to spectacular heights. LOL. I usually do mine in the roasting pan, so it looks like a mountainous terrain with valleys here and there. ;-) N. |
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Terry Pulliam Burd wrote:
> > The DH wants to tackle roast beef and Yorkshire pudding for Christmas > day dinner himself <shudder>. Can't talk him out of it. This is a man > who makes omelets that look like sofa cushions due to stuffing it with > shredded white bread and American cheese, a man who loves canned > corned beef hash with eggs draped over it, and a man who actually > likes Dinty Moore beef stew. We are having 14 people for dinner on The > Day and, although I can probably make sure the roast beef turns out > all right (and I'm making all the hors d'oeuvres, side dishes, punch > and dessert), he is determined to make the Yorkshire pudding, which > brings me to my request: > > Does anyone have an absolutely *foolproof* Yorkshire pudding recipe? > I've ordered the roast beef and also ordered 1/2 lb. of suet, as I > can't imagine being able to get enough drippings off a standing rib > roast to amount to much. I've scrounged my recipes and found what > appears to be a decent one from James Beard's _American Cookery_, but > would appreciate some input from someone who has a good Yorkshire > pudding recipe and who I can visit if her/his recipe doesn't work out > :-) Everybody says you have to make sure all the ingredients, especially the eggs, are room temperature or it won't rise. Well, I think the only thing you need is the Yorkshire pudding gene. I have a friend whose YP never rises inspite of her following the recipe carefully and exactly. Me, I've never bothered to let the stuff come to room temp. and I've never had a problem. I think I have the gene and she doesn't. There is also a "cream puff" gene, which if you don't have it you will never be able to make pate choux where the bottoms don't fall out. Those of us who have the gene can make it right on the first try and every time thereafter. It's genetics! Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Kate Connally wrote:
> Everybody says you have to make sure all the ingredients, > especially the eggs, are room temperature or it won't rise. > Well, I think the only thing you need is the Yorkshire pudding > gene. I have a friend whose YP never rises inspite of her > following the recipe carefully and exactly. Me, I've never > bothered to let the stuff come to room temp. and I've never > had a problem. I think I have the gene and she doesn't. > There is also a "cream puff" gene, which if you don't have it > you will never be able to make pate choux where the bottoms > don't fall out. Those of us who have the gene can make it > right on the first try and every time thereafter. It's > genetics! > > Kate > I don't know about everybody insisting the eggs be room temperature. The recipe I use says to whip u the batter ahead of time and keep it in the fridge. Besides, I can't see what difference the temperature of the eggs is going to make if you add cold milk to them. That is going to cool of the eggs anyway. Truth of the matter is that some of the best Yorkies I have made, those with the most spectacular rise, were done at the last minute. But I know what your friend is going through. Sometimes even the same precise procedure will get different results. FWIW, the recipe that I use with fairly consistent good results has three eggs in it. As for choux pastry, that I one think I keep thinking of doing. My wife, who is not much of a baker has made them several times. My mother used to make chocolate eclairs at least once a month. I had a cousin who worked in a dairy and he used to drop by once in a while with a few quarts of whipping cream, and my mother thought eclairs were a good way to use up the cream. I have to say that it is hard to get excited about commercial eclairs when you have been raised with the home cooked variety. The choux pastry is usually pretty good, but they just aren't the same when filled with pastry cream or artificial whipped cream (edible oil products). |
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"Dr. Dog" wrote in message > > Terry Pulliam Burd wrote: > >> As to Phil's query "why all the dripping," the only recipes I > have >> (and the James Beard one I had planned to use) just said "drippings," >> not giving an amount. From what I'm seeing here, the drippings are >> just used to coat the muffin tin and, one infers, give a bit of > flavor >> fo the pudding. > > > Good for you, but steady on...you need more drippings than enough to > merely *coat* the muffin tin. The batter cooks in the drippings. You > need a good quarter-inch. Don't skimp on this, or the results will not > be edible. > > Good Luck and Merry Christmas! > > > Dog Well, contrary to what Phil says, I grew up on my mother's Yorkshire Pudding (the real thing). When making the batter, she would always let it rest for a while. She would roast the beef on a rack then pour the batter into the bottom of the pan before the end of the roasting time. The juices from the beef would drip down into the Pudding as it baked. Yum. I don't understand the muffin tins - wouldn't the result be more like popovers? Dora |
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"Dave Smith" wrote in message (snipped) > As for choux pastry, that I one think I keep thinking of doing. My wife, > who > is not much of a baker has made them several times. My mother used to > make > chocolate eclairs at least once a month. I had a cousin who worked in a > dairy and he used to drop by once in a while with a few quarts of whipping > cream, and my mother thought eclairs were a good way to use up the cream. > I > have to say that it is hard to get excited about commercial eclairs when > you > have been raised with the home cooked variety. The choux pastry is usually > pretty good, but they just aren't the same when filled with pastry cream > or > artificial whipped cream (edible oil products). The choux pastry is easy and fun to make, Dave - and absolutely, real whipped cream for the éclairs or cream puffs! Dora |
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"Dave Smith" wrote in message (snipped) > As for choux pastry, that I one think I keep thinking of doing. My wife, > who > is not much of a baker has made them several times. My mother used to > make > chocolate eclairs at least once a month. I had a cousin who worked in a > dairy and he used to drop by once in a while with a few quarts of whipping > cream, and my mother thought eclairs were a good way to use up the cream. > I > have to say that it is hard to get excited about commercial eclairs when > you > have been raised with the home cooked variety. The choux pastry is usually > pretty good, but they just aren't the same when filled with pastry cream > or > artificial whipped cream (edible oil products). The choux pastry is easy and fun to make, Dave - and absolutely, real whipped cream for the éclairs or cream puffs! Dora |
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limey wrote: > "Dr. Dog" wrote in message > > > Terry Pulliam Burd wrote: > > > >> As to Phil's query "why all the dripping," the only recipes I > > have > >> (and the James Beard one I had planned to use) just said "drippings," > >> not giving an amount. From what I'm seeing here, the drippings are > >> just used to coat the muffin tin and, one infers, give a bit of > > flavor > >> fo the pudding. > > > > > > Good for you, but steady on...you need more drippings than enough to > > merely *coat* the muffin tin. The batter cooks in the drippings. You > > need a good quarter-inch. Don't skimp on this, or the results will not > > be edible. > > > > Good Luck and Merry Christmas! > > > > > > Dog > > Well, contrary to what Phil says, I grew up on my mother's Yorkshire Pudding > (the real thing). > > When making the batter, she would always let it rest for a while. She would > roast the beef on a rack then pour the batter into the bottom of the pan > before the end of the roasting time. The juices from the beef would drip > down into the Pudding as it baked. Yum. I don't understand the muffin > tins - wouldn't the result be more like popovers? > > Dora Indeed, what I was describing is called "popovers" by Americans, but it's the same substance. I've heard about your method before. I suspect it produces a softer product, but I like the crispiness of mine. My Mom used to bake it in a baking pan. I found it kind of squidgy. She used the same batter for toad-in-the-hole (or was it pigs-in-blankets?). Consequently I was "off" YP until adulthood, when I learned the method I posted, a blend of the Joy Of Cooking, muffin tins and high heat. Dog |
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"Dr. Dog" wrote in message > > limey wrote: >> "Dr. Dog" wrote in message > >> > Good for you, but steady on...you need more drippings than enough > to >> > merely *coat* the muffin tin. The batter cooks in the drippings. > You >> > need a good quarter-inch. Don't skimp on this, or the results will > not >> > be edible. >> > >> > Good Luck and Merry Christmas! >> > >> > >> > Dog >> >> Well, contrary to what Phil says, I grew up on my mother's Yorkshire > Pudding >> (the real thing). >> >> When making the batter, she would always let it rest for a while. > She would >> roast the beef on a rack then pour the batter into the bottom of the > pan >> before the end of the roasting time. The juices from the beef would > drip >> down into the Pudding as it baked. Yum. I don't understand the > muffin >> tins - wouldn't the result be more like popovers? >> >> Dora > > Indeed, what I was describing is called "popovers" by Americans, but > it's the same substance. I've heard about your method before. I suspect > it produces a softer product, but I like the crispiness of mine. > > My Mom used to bake it in a baking pan. I found it kind of squidgy. She > used the same batter for toad-in-the-hole (or was it > pigs-in-blankets?). Consequently I was "off" YP until adulthood, when I > learned the method I posted, a blend of the Joy Of Cooking, muffin tins > and high heat. > > Dog Yes, toad-in-the-hole! What memories we have <G>. I must admit that as a kid I liked the YP to be moist, especially flavoured with all the meat juices. I'll have to give your method a go. All I remember from home was that, for many women, making it produced wildly different results and they were never really sure how it would turn out each time. Dora |
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"Dr. Dog" wrote in message > > limey wrote: >> "Dr. Dog" wrote in message > >> > Good for you, but steady on...you need more drippings than enough > to >> > merely *coat* the muffin tin. The batter cooks in the drippings. > You >> > need a good quarter-inch. Don't skimp on this, or the results will > not >> > be edible. >> > >> > Good Luck and Merry Christmas! >> > >> > >> > Dog >> >> Well, contrary to what Phil says, I grew up on my mother's Yorkshire > Pudding >> (the real thing). >> >> When making the batter, she would always let it rest for a while. > She would >> roast the beef on a rack then pour the batter into the bottom of the > pan >> before the end of the roasting time. The juices from the beef would > drip >> down into the Pudding as it baked. Yum. I don't understand the > muffin >> tins - wouldn't the result be more like popovers? >> >> Dora > > Indeed, what I was describing is called "popovers" by Americans, but > it's the same substance. I've heard about your method before. I suspect > it produces a softer product, but I like the crispiness of mine. > > My Mom used to bake it in a baking pan. I found it kind of squidgy. She > used the same batter for toad-in-the-hole (or was it > pigs-in-blankets?). Consequently I was "off" YP until adulthood, when I > learned the method I posted, a blend of the Joy Of Cooking, muffin tins > and high heat. > > Dog Yes, toad-in-the-hole! What memories we have <G>. I must admit that as a kid I liked the YP to be moist, especially flavoured with all the meat juices. I'll have to give your method a go. All I remember from home was that, for many women, making it produced wildly different results and they were never really sure how it would turn out each time. Dora |
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On 22 Dec 2004 07:18:33 -0800, "Dr. Dog" >
wrote: > >Terry Pulliam Burd wrote: > >> As to Phil's query "why all the dripping," the only recipes I >have >> (and the James Beard one I had planned to use) just said "drippings," >> not giving an amount. From what I'm seeing here, the drippings are >> just used to coat the muffin tin and, one infers, give a bit of >flavor >> fo the pudding. > > >Good for you, but steady on...you need more drippings than enough to >merely *coat* the muffin tin. The batter cooks in the drippings. You >need a good quarter-inch. Don't skimp on this, or the results will not >be edible. Ordered 1/2 pound, just to be on the safe side. Can always throw it out. > >Good Luck and Merry Christmas! And to you! May your 2005 be happy and healthy. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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On Wed, 22 Dec 2004 16:09:37 -0500, "limey" >
wrote: >> Good for you, but steady on...you need more drippings than enough to >> merely *coat* the muffin tin. The batter cooks in the drippings. You >> need a good quarter-inch. Don't skimp on this, or the results will not >> be edible. Okay, now I'm getting a headache from contradictory suggestions. Should I, perhaps, limit myself to Brit suggestions?? This is what happens when a 30th (or something) generation USAian of English/Welsh/Irish extraction gets nostalgic about his heritage. OTOH, we're both of English/Welsh/Irish extraction and I'm the one who is baking a French Boche de Noel for dessert <shrug> I *am* doing crackers, however! And everyone has to wear a hat! Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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On Wed, 22 Dec 2004 12:15:28 +0000, Phil
> wrote: >Sorry, there was a slight mistake in the Yorkshire Pud recipe, it >should have said fill to 5/16 in. not fill to 5/8 in. > >Hope this reaches you in time. It did. > >Good luck Thank you. And Happy Christmas! Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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On Wed, 22 Dec 2004 12:15:28 +0000, Phil
> wrote: >Sorry, there was a slight mistake in the Yorkshire Pud recipe, it >should have said fill to 5/16 in. not fill to 5/8 in. > >Hope this reaches you in time. It did. > >Good luck Thank you. And Happy Christmas! Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
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In article >, Terry Pulliam
Burd > wrote: > On Wed, 22 Dec 2004 16:09:37 -0500, "limey" > > wrote: > > >> Good for you, but steady on...you need more drippings than enough to > >> merely *coat* the muffin tin. The batter cooks in the drippings. You > >> need a good quarter-inch. Don't skimp on this, or the results will not > >> be edible. > > Okay, now I'm getting a headache from contradictory suggestions. > Should I, perhaps, limit myself to Brit suggestions?? > > This is what happens when a 30th (or something) generation USAian of > English/Welsh/Irish extraction gets nostalgic about his heritage. > OTOH, we're both of English/Welsh/Irish extraction and I'm the one who > is baking a French Boche de Noel for dessert <shrug> I *am* doing > crackers, however! And everyone has to wear a hat! > > Terry "Squeaks" Pulliam Burd > AAC(F)BV66.0748.CA > I suspect the roasting pan versus popover version of Yorkshire pudding may reflect different tastes of Brits and Americans. That is, drier versus moister or as some have termed it, squidgy. Remember, some Brits like "bread sauce" for the holidays. |
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In article >, Terry Pulliam
Burd > wrote: > On Wed, 22 Dec 2004 16:09:37 -0500, "limey" > > wrote: > > >> Good for you, but steady on...you need more drippings than enough to > >> merely *coat* the muffin tin. The batter cooks in the drippings. You > >> need a good quarter-inch. Don't skimp on this, or the results will not > >> be edible. > > Okay, now I'm getting a headache from contradictory suggestions. > Should I, perhaps, limit myself to Brit suggestions?? > > This is what happens when a 30th (or something) generation USAian of > English/Welsh/Irish extraction gets nostalgic about his heritage. > OTOH, we're both of English/Welsh/Irish extraction and I'm the one who > is baking a French Boche de Noel for dessert <shrug> I *am* doing > crackers, however! And everyone has to wear a hat! > > Terry "Squeaks" Pulliam Burd > AAC(F)BV66.0748.CA > I suspect the roasting pan versus popover version of Yorkshire pudding may reflect different tastes of Brits and Americans. That is, drier versus moister or as some have termed it, squidgy. Remember, some Brits like "bread sauce" for the holidays. |
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Stark wrote:
> In article >, Terry Pulliam > Burd > wrote: > > >>On Wed, 22 Dec 2004 16:09:37 -0500, "limey" > >>wrote: >> >> >>>>Good for you, but steady on...you need more drippings than enough to >>>>merely *coat* the muffin tin. The batter cooks in the drippings. You >>>>need a good quarter-inch. Don't skimp on this, or the results will not >>>>be edible. >> >>Okay, now I'm getting a headache from contradictory suggestions. >>Should I, perhaps, limit myself to Brit suggestions?? >> >>This is what happens when a 30th (or something) generation USAian of >>English/Welsh/Irish extraction gets nostalgic about his heritage. >>OTOH, we're both of English/Welsh/Irish extraction and I'm the one who >>is baking a French Boche de Noel for dessert <shrug> I *am* doing >>crackers, however! And everyone has to wear a hat! >> >>Terry "Squeaks" Pulliam Burd >>AAC(F)BV66.0748.CA >> > > > I suspect the roasting pan versus popover version of Yorkshire pudding > may reflect different tastes of Brits and Americans. That is, drier > versus moister or as some have termed it, squidgy. Remember, some > Brits like "bread sauce" for the holidays. I believe the roasting pan version is the 'authentic' one. I imagine that if the meat juices have been allowed to drip on it, it must be the stuff that childhood dreams are made on. It 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 smaller 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. You are wrong about some Brits liking Bread Sauce, they all do except me, I truly loathe it. Phil |
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Stark wrote:
> In article >, Terry Pulliam > Burd > wrote: > > >>On Wed, 22 Dec 2004 16:09:37 -0500, "limey" > >>wrote: >> >> >>>>Good for you, but steady on...you need more drippings than enough to >>>>merely *coat* the muffin tin. The batter cooks in the drippings. You >>>>need a good quarter-inch. Don't skimp on this, or the results will not >>>>be edible. >> >>Okay, now I'm getting a headache from contradictory suggestions. >>Should I, perhaps, limit myself to Brit suggestions?? >> >>This is what happens when a 30th (or something) generation USAian of >>English/Welsh/Irish extraction gets nostalgic about his heritage. >>OTOH, we're both of English/Welsh/Irish extraction and I'm the one who >>is baking a French Boche de Noel for dessert <shrug> I *am* doing >>crackers, however! And everyone has to wear a hat! >> >>Terry "Squeaks" Pulliam Burd >>AAC(F)BV66.0748.CA >> > > > I suspect the roasting pan versus popover version of Yorkshire pudding > may reflect different tastes of Brits and Americans. That is, drier > versus moister or as some have termed it, squidgy. Remember, some > Brits like "bread sauce" for the holidays. I believe the roasting pan version is the 'authentic' one. I imagine that if the meat juices have been allowed to drip on it, it must be the stuff that childhood dreams are made on. It 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 smaller 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. You are wrong about some Brits liking Bread Sauce, they all do except me, I truly loathe it. Phil |
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"Phil" wrote in message >> >> I suspect the roasting pan versus popover version of Yorkshire pudding >> may reflect different tastes of Brits and Americans. That is, drier >> versus moister or as some have termed it, squidgy. Remember, some >> Brits like "bread sauce" for the holidays. > > I believe the roasting pan version is the 'authentic' one. I imagine that > if the meat juices have been allowed to drip on it, it must be the stuff > that childhood dreams are made on. It has two very different textures. The > bottom is basically a pancake like thing, the edges are light and hollow > and golden brown and crisp. Yep - that was it. > The smaller 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. Oh, well - another tradition gone to pot. ;-( > You are wrong about some Brits liking Bread Sauce, they all do except me, > I truly loathe it. So that makes at least two of us, Phil! I wonder whoever dreamed it up. > > Phil Well, Terry, there you have it. It depends whether you like the crisp, popover type or the more moist version. Good luck with whatever you try - and have a great Christmas. Dora |
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"Phil" wrote in message >> >> I suspect the roasting pan versus popover version of Yorkshire pudding >> may reflect different tastes of Brits and Americans. That is, drier >> versus moister or as some have termed it, squidgy. Remember, some >> Brits like "bread sauce" for the holidays. > > I believe the roasting pan version is the 'authentic' one. I imagine that > if the meat juices have been allowed to drip on it, it must be the stuff > that childhood dreams are made on. It has two very different textures. The > bottom is basically a pancake like thing, the edges are light and hollow > and golden brown and crisp. Yep - that was it. > The smaller 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. Oh, well - another tradition gone to pot. ;-( > You are wrong about some Brits liking Bread Sauce, they all do except me, > I truly loathe it. So that makes at least two of us, Phil! I wonder whoever dreamed it up. > > Phil Well, Terry, there you have it. It depends whether you like the crisp, popover type or the more moist version. Good luck with whatever you try - and have a great Christmas. Dora |
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On 22 Dec 2004 13:19:21 -0800, "Dr. Dog"
> wrote: > Indeed, what I was describing is called "popovers" by Americans, but > it's the same substance. I've heard about your method before. I suspect > it produces a softer product, but I like the crispiness of mine. You're right the recipes are similar, but the results are not. I don't make muffin sized Yorkshire puddings (mine come out just like the restaurant version), so I can't testify about the fine differences in the muffin sizes ones. vvvvvvvvvvvvvv Home Cookin Yorkshire Pudding 2 Cups Flour 1 Teaspoon Salt 1 1/4 Cup Milk; at room temp 4 Eggs; at room temp 1 Cup Water; at room temp Beef drippings or melted Suet or sunflower oil for the pan The ingredients must be at room temp when mixed to maximize the puffing effect. Preheat the oven to 400 F In a bowl, stir together the flour and salt. Make a well in the centre and pour in the milk. Stir. In another bowl beat the eggs until fluffy and then add the water. Beat this mixture into the batter until large bubbles form. [Let stand up to an hour if you need to finish the roast.] Heat the muffin tins in the oven. Pour beef drippings or melted suet into each muffin hole to a depth of 1/4". It should be hot enough to sizzle but not smoke. Pour in the batter about 5/8" to 3/4" deep. Bake at 400 F for about 20 minutes; reduce heat to 350 F and bake another 10 to 15 minutes. Serve at once with the roast, gravy, and hot mustard or horseradish. Thyme Popovers Copyright, 2004, Ina Garten, All Rights Reserved Recipe SummaryDifficulty: Easy Prep Time: 15 minutes Cook Time: 30 minutes Yield: 12 popovers User Rating: Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted 1 1/2 cups all-purpose flour, sifted 3/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 3 extra-large eggs, at room temperature 1 1/2 cups whole milk, at room temperature Preheat the oven to 425 degrees F. Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek. Serve hot. sf Practice safe eating - always use condiments |
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On 22 Dec 2004 13:19:21 -0800, "Dr. Dog"
> wrote: > Indeed, what I was describing is called "popovers" by Americans, but > it's the same substance. I've heard about your method before. I suspect > it produces a softer product, but I like the crispiness of mine. You're right the recipes are similar, but the results are not. I don't make muffin sized Yorkshire puddings (mine come out just like the restaurant version), so I can't testify about the fine differences in the muffin sizes ones. vvvvvvvvvvvvvv Home Cookin Yorkshire Pudding 2 Cups Flour 1 Teaspoon Salt 1 1/4 Cup Milk; at room temp 4 Eggs; at room temp 1 Cup Water; at room temp Beef drippings or melted Suet or sunflower oil for the pan The ingredients must be at room temp when mixed to maximize the puffing effect. Preheat the oven to 400 F In a bowl, stir together the flour and salt. Make a well in the centre and pour in the milk. Stir. In another bowl beat the eggs until fluffy and then add the water. Beat this mixture into the batter until large bubbles form. [Let stand up to an hour if you need to finish the roast.] Heat the muffin tins in the oven. Pour beef drippings or melted suet into each muffin hole to a depth of 1/4". It should be hot enough to sizzle but not smoke. Pour in the batter about 5/8" to 3/4" deep. Bake at 400 F for about 20 minutes; reduce heat to 350 F and bake another 10 to 15 minutes. Serve at once with the roast, gravy, and hot mustard or horseradish. Thyme Popovers Copyright, 2004, Ina Garten, All Rights Reserved Recipe SummaryDifficulty: Easy Prep Time: 15 minutes Cook Time: 30 minutes Yield: 12 popovers User Rating: Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted 1 1/2 cups all-purpose flour, sifted 3/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 3 extra-large eggs, at room temperature 1 1/2 cups whole milk, at room temperature Preheat the oven to 425 degrees F. Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek. Serve hot. sf Practice safe eating - always use condiments |
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On 22 Dec 2004 07:18:33 -0800, "Dr. Dog"
> wrote: > Good for you, but steady on...you need more drippings than enough to > merely *coat* the muffin tin. The batter cooks in the drippings. You > need a good quarter-inch. Don't skimp on this, or the results will not > be edible. For me 1/4 inch of fat is way too much! It makes the finished product way too greasy for me. I dump in the drippings, swirl to coat the sides and then pour off most of it, so it really is just a thin coating on the pan. My method is heat the pan, pour in hot drippings and quickly pour the room temperature batter into the baking vessel. My recipe says the ingredients MUST be at room temp to maximize the puffing effect. I dump all of the ingredients into my blender when I have a window of time to put it together & blend. Then I let it sit until I'm ready, blend again and pour it into the pan. sf Practice safe eating - always use condiments |
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On 22 Dec 2004 07:18:33 -0800, "Dr. Dog"
> wrote: > Good for you, but steady on...you need more drippings than enough to > merely *coat* the muffin tin. The batter cooks in the drippings. You > need a good quarter-inch. Don't skimp on this, or the results will not > be edible. For me 1/4 inch of fat is way too much! It makes the finished product way too greasy for me. I dump in the drippings, swirl to coat the sides and then pour off most of it, so it really is just a thin coating on the pan. My method is heat the pan, pour in hot drippings and quickly pour the room temperature batter into the baking vessel. My recipe says the ingredients MUST be at room temp to maximize the puffing effect. I dump all of the ingredients into my blender when I have a window of time to put it together & blend. Then I let it sit until I'm ready, blend again and pour it into the pan. sf Practice safe eating - always use condiments |
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I have been making Yorkshire Pudding for over 40 years and have never
had a failure! My mother taught me how to make them. They were traditional with roast beef in the northern part of England she came from. I think you have to start with the concept that a true Yorkshire Pudding is moist in the middle and is actually the consistency of a well baked pudding. Two very important features: whatever fat you use to cover the bottom of the pan really should be either meat drippings or a vegetable fat - do not on any account use oil or chicken fat. The amount of dripping or fat should not exceed one teaspoon and ideally you should use an enamel-type oblong baking dish that is relatively deep - so the pudding can rise properly. My (now very old) enamel baking dish is about 9-10 inches long and about 3 inches deep and has a flange. The oven should be very hot - at least 400 deg F. Use fan-bake if you have that option. The fat should be smoking hot when you add the batter to it. Place the pudding in the centre of the oven. Cook the pudding for 40-45 minutes at that heat. The batter itself is: 1 teacup standard flour; a good pinch of salt. 1 egg and half a pint of milk. Make a well in the flour and add the egg and some of the milk. Whisk to smooth out any lumps that have formed and add the rest of the milk. The batter should be a little thicker than the consistency you would use for pancakes. Strain the batter into a jug, cover and leave for 1 hour. The standing is very important, so don't miss out of this step. But don't leave much longer than an hour. Stir the batter with a spoon and it is ready to go. Cheers all and good luck. (I have been known on occasion to eat half of a Yorkshire Pudding of the size above smothered in gravy - yummm!) Daisy |
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Daisy wrote:
> I have been making Yorkshire Pudding for over 40 years and have never > had a failure! My mother taught me how to make them. They were > traditional with roast beef in the northern part of England she came > from. I think you have to start with the concept that a true > Yorkshire Pudding is moist in the middle and is actually the > consistency of a well baked pudding. You've been doing it for 40 years and never ever had a failure? You must be living right :-) I like them done in a muffin pan, more like a popover. I have never had any that have been really bad. The worst batches failed to rise a lot and looked more like a muffin, but most of the time the rise wonderfully, have a nice crust on top and bottom and a nice texture inside. |
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On Fri, 24 Dec 2004 12:06:36 +1300, Daisy
> wrote: > Use fan-bake if you have that option. I wonder if that's the same as "convection" bake in the USA? If so, that's counter intuitive to me. I wouldn't expect a much rise from the YP if I baked it on convect. sf Practice safe eating - always use condiments |
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On Fri, 24 Dec 2004 12:06:36 +1300, Daisy
> wrote: > Use fan-bake if you have that option. I wonder if that's the same as "convection" bake in the USA? If so, that's counter intuitive to me. I wouldn't expect a much rise from the YP if I baked it on convect. sf Practice safe eating - always use condiments |
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