how do you make good Yorkshire puddings?

Answer 1

the trick is to prepare the mixture the night before and leave it in the fridge. the following day make sure your oil is really hot then give the mixture a quick whisk and away you go.

Answer 2

Yorkshire Pudding



1 cup plain flour
1 cup eggs
1 cup milk
salt


Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
If you wish you can add mixed dried herbs to add a savoury flavour.
When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin tins don't over fill.
Remember that the puddings will rise and puff up.
Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it.

Answer 3

I always use one of Nigel Slater's recipes, which was published in the Observer a few years ago. An online version of the article can be found here:

http://observer.guardian.co.uk/magazine/story/0,,1079336,00.html

I tend to use the Yorkshire pudding (1) recipe which uses sparkling water, and this always works out well for me.

Most important thing to do is to make sure the fat in the dish is very hot (spitting or slightly smoking) before adding the batter mixture, then whack it in the oven very quickly and resist the temptation to open the oven door for a quick look for at least 20-25 mins.

Answer 4

I am from Yorkshire originally and the trick we use is to let the mixture stand in the fridge a good hour before you need to use it.
Ingredients are; Cup of plain flour, cup of milk(or cold water), 1 egg, salt and pepper, and a pinch of thyme. Whisk ingredients together well and leave to stand. Get the oil very hot in the oven, remove mixture from fridge and whisk again. Pour mixture into hot oil and leave for about 15-20 mins or until risen/golden brown. I have never had a problem with my Yorkshires and they always rise. I prefer to use individual trays rather than one big one. Rises better too with individuals.

Answer 5

For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
beef dripping
salt

mix together the eggs, flour and a pinch of salt.Add the milk, stirring constantly, until you have a runny batter
Leave this to rest, covered, in the refrigerator for up to 12 hours
Place 1cm/½in of beef dripping in the bottom of each pudding mold, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom
Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
I got this from http://www.bbc.co.uk/food/recipes/database/roastbeefandyorkshir

Answer 6

The recipe I use is the same as someone else said here 3 of eggs and same amount of flour and milk. whisk well and leave in fridge the day before. Using a muffin tin pour corn oil in and heat until smoking pour batter in as quick as possible and cook for 20 - 25 mins in a hot oven. Dont bang or open door for a good 20 mins

Answer 7

2 tablespoons of sieved self raising flour
1 large egg
Enough milk to make a thickish batter
Salt and pepper

Sieve the flour, add egg and beat. Continuously add milk until good batter. Continue to beat.

Put in fridge for one hour

Beat again and put in oven at 200 degrees in a preheated, pre-oiled tray. Do NOT open the oven until cooked (about 20 minutes)

Hey Presto fab yorkshires!

Good luck

Answer 8

The key I've found is to make sure the oil/lard/duck fat etc is smoking, smoking, smoking hot !!

I've followed recipes to the letter and also guesstimated it as well and the guess way always comes out tops!! Steve W's answer is the way I do it and they work a treat.

Just keep practicing, the batter can make good pancakes/crepes too if you have added too much milk or add a little to make it runnier.

Answer 9

Prepare the mixture of your choice and heat the oil in the oven in the cooking tin until "smoking", then pour the batter in the tins and put in oven for 20 mins.

Most peoples puddings ruin cos they do not cook in hot oil.

Answer 10

2 eggs, some flower (4 tablespoons ish) pinch of salt and pepper, a glug of milk, then use water to make it to the consistency rather than exact science. Whisk then leave to Stand then whisk again.
That's my recipe and it works! I'm the person that burns beans on toast!

Answer 11

Trust me I'm a Yorkshire man... 3 of everything..
Same amount of
Eggs
Plain Flour
Milk
If you measure 3 eggs in a glass mark it. put the same milk and flour.. pinch of salt.. They you go..
Make sure your oven i pre heated and the oil/Lard (duck fat is the best) AND DONT OPEN THE OVEN HALF WAY THROUGH