i need the ultimate batter mix for yorkshire puddings?

Question

tried all the expert cook books. me mams is good but i need a recipie to help the edges rise and brown whilst keeping a good base for soaking up gravy

Answer 1

ok try this it sounds stupid but it is fool proof


use one egg per person
cold full fat milk
plain flour
salt and pepper

forget about mesuring it add the milkl 1/2 pnt to the eggs
whisk till combined
add flour till it becomes just a bit thicker than batter
add cold water to thin down to a pouring batter
add salt and pepper


ok here is the magic........
heat your oven to no more than 200
put a drop of veg oil in each pudding dish or the twelve one
pour in pudding mix (THIS IS DONE COLD DO NOT PRE HEAT YOUR TINS)
LEAVE FOR 3 MINS AND PLACE IN THE OVEN


hey presto in about 15-20 mins you get risen pudds

and if you having them with chicken or pork add some paxo to the mix...........or horseraddish if your having beef mmmmmmmmmmmmmmmmmm


if you need any further help e-mail me ...
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Answer 2

This is one of Delia's best recipes.

Serves 4
Ingredients
3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper

A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

Answer 3

There's no secret recipe, you can add an extra egg if you want to make them lighter but the golden rule is to make sure the pan and fat are really hot (you should see the puddings start to fry round the outsides as you put them in the tin) and don't be tempted to open the oven door until they are ready.

To keep them nice and light without the stodgy bit at the bottom, cook in a deep tin (muffin tins are ideal) but only half fill each compartment.
Basic recipe:

1 - 2 eggs
4oz flour (sifted)
milk as required to make it so it coats the back of a spoon
seasoning (very important)

whisk together, leave to stand for 1/2 hour or so

cook for 30 mins in a hot oven - gas mark 6 or 200c is fine

I'll say it again, just make sure you pre heat the pan and fat and DON'T OPEN THE OVEN FOR A PEEK

Answer 4

Yorkshire Pudding









Ingredients
vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

Answer 5

I do it like my grandma did, but you have to do it right. it's really easy, though:

One large egg per person, plus one, and whisk well

Add PLAIN flour, about 2oz per person and mix well

Add milk whilst still mixing, until like thin custard. Never make it thick, or it won't rise.

Cover the bottom of the containers with oil, not underdoing the oil, or they don't rise. You can use olive oil, sunflower etc., as you please.

Let stand for a half hour or so.

Put the containers, near the top of the oven, set at 200c.

When the oven is up to temperature, add the mix and stand back. They should rise really well.

Keep an eye on them; small ones cook in minutes, bigger and thicker ones take longer. Smaller ones probably taste better on average.

Enjoy!

Answer 6

one hundred twenty five g basic flour 235 ml entire milk 2 eggs 3 g salt 40 5 ml beef or 1st Baron Verulam drippings a million. In a extensive bowl, combination at the same time the flour, milk, eggs and salt. utilizing an electric powered mixer, beat 5 minutes, till tender. conceal and refrigerate a million hour. 2. Preheat oven to 425 ranges F (220 ranges C). Coat a 9x13 inch baking pan with beef or 1st Baron Verulam drippings. Preheat the pan quarter-hour so the drippings are warm and sizzling. 3. do away with the mixture from the refrigerator. Beat temporarily, then scoop into the baking pan. Bake 20 minutes. 4. decrease oven temperature to 375 ranges F (one hundred ninety ranges C). without establishing the oven, proceed baking quarter-hour. the mixture would desire to be puffed and golden brown. do away with from oven and serve warm. Ive additionally considered recipes with butter in them to boot.

Answer 7

YORKSHIRE PUDDING

Preparation time overnight

Cooking time 1 to 2 hours


Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
beef dripping
salt



Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. 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.
15. Serve immediately with the carved roast beef.

Answer 8

4oz of Self raising flour
3 Eggs
Drop of milk
salt and pepper

Mix all together to a smooth batter, and the best tip is to make sure you have the boiling hot oil/dripping really hot hot hot in the pudding trays, so when you pour in the mix, it sizzles.

Answer 9

Buy Aunt Bessies ready made onces from your local supermarket saves a mess!

Answer 10

when i was stationed in england i had a old chef tell me it wasn't the reciepe it was a very hot oven and to mix the p.... out of the batter put it ito mix and forget it for a while.....it works for me...i also use lard in pan and get it hot as h....before adding the batter...