REC: Yorkshire pudding
 

This recipe is now my preferred method of making Yorkshire Pudding. I
make it in medium muffin tins (12 hole tray). They rise beautifully
and are crunchy on top, soft in the middle. My puddings tend to rise
unevenly. It's probably a problem with uneven heat, but it doesn't
affect the taste.

I usually make these before I put the roast on, then reheat on a tray
till they re-crisp while meat is resting.

YORKSHIRE PUDDING
(makes 8)

3/4 C flour
pinch salt
2 eggs
1 cup milk
clarified butter for muffin tins.

Sieve flour and salt into bowl
Add eggs, milk, and beat till smooth
Rest mixture in fridge for one hour (important)

Preheat oven to 220C
Spray medium size muffin tins with baking spreay and put 1/4 tsp
clarified butter into the bottom of 8 of the holes
Place in oven for 10 minutes till butter is sizzling (I find it takes
less than 10 mins)

Beat mixture well and pour evenly into muffin holes (only fill half to
2/3 of the way)
Work quickly so tin remains very hot
Bake 20-25 mins till double in size and rich golden brown.

Tip out on cooling rack.

Kathy

NOTE: If you've never experienced Yorkshire puddings before and are
not sure if yours are successful, if they are hollow and full of air
in the middle, yet still soft inside, that's fine. But if they are
crisp all the way through, you've overcooked them.

"Kathy in NZ" > ha scritto nel messaggio
...
> This recipe is now my preferred method of making Yorkshire Pudding. I
> make it in medium muffin tins (12 hole tray). They rise beautifully
> and are crunchy on top, soft in the middle. My puddings tend to rise
> unevenly. It's probably a problem with uneven heat, but it doesn't
> affect the taste.
>
> I usually make these before I put the roast on, then reheat on a tray
> till they re-crisp while meat is resting.
>
> YORKSHIRE PUDDING
> (makes 8)
>
> 3/4 C flour
> pinch salt
> 2 eggs
> 1 cup milk
> clarified butter for muffin tins.
>
> Sieve flour and salt into bowl
> Add eggs, milk, and beat till smooth
> Rest mixture in fridge for one hour (important)
>
> Preheat oven to 220C
> Spray medium size muffin tins with baking spreay and put 1/4 tsp
> clarified butter into the bottom of 8 of the holes
> Place in oven for 10 minutes till butter is sizzling (I find it takes
> less than 10 mins)
>
> Beat mixture well and pour evenly into muffin holes (only fill half to
> 2/3 of the way)
> Work quickly so tin remains very hot
> Bake 20-25 mins till double in size and rich golden brown.
>
> Tip out on cooling rack.
>
> Kathy
>
> NOTE: If you've never experienced Yorkshire puddings before and are
> not sure if yours are successful, if they are hollow and full of air
> in the middle, yet still soft inside, that's fine. But if they are
> crisp all the way through, you've overcooked them.

I have made a lot of yorkshire puddings this summer (with Ophelia and others
Rcf'rs recipes). They came out well and good. Btw I want to try also your
method and I want to ask you something:
1) Why do you clarify butter? Because like this it can't burn?
2)When you re-heat them. do they go up again, or they remain deflated?
In fact I know that YP, when out of oven, deflate.
Cheers
Pandora

On Mon, 3 Oct 2005 11:11:44 +0200, "Pandora" >
wrote:

>
>"Kathy in NZ" > ha scritto nel messaggio
...
>> This recipe is now my preferred method of making Yorkshire Pudding. I
>> make it in medium muffin tins (12 hole tray). They rise beautifully
>> and are crunchy on top, soft in the middle. My puddings tend to rise
>> unevenly. It's probably a problem with uneven heat, but it doesn't
>> affect the taste.
>>
>> I usually make these before I put the roast on, then reheat on a tray
>> till they re-crisp while meat is resting.
>>

>I have made a lot of yorkshire puddings this summer (with Ophelia and others
>Rcf'rs recipes). They came out well and good. Btw I want to try also your
>method and I want to ask you something:
>1) Why do you clarify butter? Because like this it can't burn?
>2)When you re-heat them. do they go up again, or they remain deflated?
>In fact I know that YP, when out of oven, deflate.
>Cheers
>Pandora
>
The clarified butter is because you want a fat base in the bottom of
each hole. You can use dripping (or lard) if you prefer, but the
writer of the recipe said many people nowadays don't like the taste of
dripping. Ordinary butter would burn. I buy a pottle of clarified
butter.

When reheated, they do rise a bit, but not as much as the first time.
Ideally, you should serve them as soon as they're ready and if I had a
double oven, that's how I'd do it. But in a less than ideal world,
reheating works pretty well.

I usually snaffle one as soon as it's cool enough to eat, unless I
need all eight of them! Cook's privilege.

In article >,
(Kathy in NZ) wrote:

<snipped>
Saved to the nutrition file, thanks! :-)
I rarely use my big oven. Anyone know if this can be made in a toaster
oven?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote on 03 Oct 2005 in rec.food.cooking

> In article >,
> (Kathy in NZ) wrote:
>
> <snipped>
> Saved to the nutrition file, thanks! :-)
> I rarely use my big oven. Anyone know if this can be made in a toaster
> oven?

Yorkshire requires a lot of heat...so I'm guessing no. Due to splatter the
heating coils in glass tubes would be at risk.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Kathy in NZ" > ha scritto nel messaggio
...
> On Mon, 3 Oct 2005 11:11:44 +0200, "Pandora" >
> wrote:
>
>>
>>"Kathy in NZ" > ha scritto nel messaggio
...
>>> This recipe is now my preferred method of making Yorkshire Pudding. I
>>> make it in medium muffin tins (12 hole tray). They rise beautifully
>>> and are crunchy on top, soft in the middle. My puddings tend to rise
>>> unevenly. It's probably a problem with uneven heat, but it doesn't
>>> affect the taste.
>>>
>>> I usually make these before I put the roast on, then reheat on a tray
>>> till they re-crisp while meat is resting.
>>>
>
>>I have made a lot of yorkshire puddings this summer (with Ophelia and
>>others
>>Rcf'rs recipes). They came out well and good. Btw I want to try also your
>>method and I want to ask you something:
>>1) Why do you clarify butter? Because like this it can't burn?
>>2)When you re-heat them. do they go up again, or they remain deflated?
>>In fact I know that YP, when out of oven, deflate.
>>Cheers
>>Pandora
>>
> The clarified butter is because you want a fat base in the bottom of
> each hole. You can use dripping (or lard) if you prefer, but the
> writer of the recipe said many people nowadays don't like the taste of
> dripping. Ordinary butter would burn. I buy a pottle of clarified
> butter.

Is not difficult to do it. Indians makes "Ghee" (I think is a sort of
clarified butter).
>
> When reheated, they do rise a bit, but not as much as the first time.
> Ideally, you should serve them as soon as they're ready and if I had a
> double oven, that's how I'd do it. But in a less than ideal world,
> reheating works pretty well.

Ah! Ok!
>
> I usually snaffle one as soon as it's cool enough to eat, unless I
> need all eight of them! Cook's privilege.

Yes! LOL! I always snaffle 2 or 3! I have always to do others :))
Pandora
>
>

On Mon, 03 Oct 2005 04:27:06 -0500, OmManiPadmeOmelet wrote:

> In article >,
> (Kathy in NZ) wrote:
>
> <snipped>
> Saved to the nutrition file, thanks! :-)
> I rarely use my big oven. Anyone know if this can be made in a toaster
> oven?

You can make it in your toaster oven, but it won't be the same.
Yorkshire pudding is similar to quiche in the sense that it should
have strong bottom heat.

Kathy in NZ wrote:
> On Mon, 3 Oct 2005 11:11:44 +0200, "Pandora" >
> wrote:
>
> >
> >"Kathy in NZ" > ha scritto nel messaggio
> ...
> >> This recipe is now my preferred method of making Yorkshire Pudding. I
> >> make it in medium muffin tins (12 hole tray). They rise beautifully
> >> and are crunchy on top, soft in the middle. My puddings tend to rise
> >> unevenly. It's probably a problem with uneven heat, but it doesn't
> >> affect the taste.
> >>
> >> I usually make these before I put the roast on, then reheat on a tray
> >> till they re-crisp while meat is resting.
> >>
>
> >I have made a lot of yorkshire puddings this summer (with Ophelia and others
> >Rcf'rs recipes). They came out well and good. Btw I want to try also your
> >method and I want to ask you something:
> >1) Why do you clarify butter? Because like this it can't burn?
> >2)When you re-heat them. do they go up again, or they remain deflated?
> >In fact I know that YP, when out of oven, deflate.
> >Cheers
> >Pandora
> >
> The clarified butter is because you want a fat base in the bottom of
> each hole. You can use dripping (or lard) if you prefer, but the
> writer of the recipe said many people nowadays don't like the taste of
> dripping. Ordinary butter would burn. I buy a pottle of clarified
> butter.
>
> When reheated, they do rise a bit, but not as much as the first time.
> Ideally, you should serve them as soon as they're ready and if I had a
> double oven, that's how I'd do it. But in a less than ideal world,
> reheating works pretty well.
>
> I usually snaffle one as soon as it's cool enough to eat, unless I
> need all eight of them! Cook's privilege.

Mmmm Cold and smothered in Golden Syrup. Yum!!!

Doc