what is the best way to make Yorkshire Puddings?

Answer 1

YORKSHIRE PUDDING

3/4 c. flour
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. oil

Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately.

When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.

Serves 6.

Answer 2

The Best Yorkshire Pudding

In Yorkshire you can't have a Sunday roast or Christmas dinner without Yorkshire Puddings. If you have any leftover, try eating them with golden syrup, they are just as good sweet. If you can't find dripping you can use lard or vegetable oil. They work best in a Yorkshire pudding tray, with indivdual molds, but you van use a deep oven tray approx. 8x10 and make one large pudding, that you can cut into individual portions.
6-8 servings 55 min 40 min prep

225 g plain flour (1 3/4 cup)
4 eggs, beaten
300 ml milk (10 fl oz)
1 1/2 tablespoons beef drippings, for batter
100 g beef drippings, for cooking (3 1/2 oz)

Mix the flour and salt and sift them into a large mixing bowl.
Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone. Whisk in the remaining milk.Set batter aside and allow to rest for at least 30 minutes. Preheat oven to 450°F/230°C/Gas 8.
Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke. Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4. Bake immediately for approximately 10-15 minutes.

Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.
If you're making one large pudding, it will take 30-40 minutes.
They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter. ;D).

Answer 3

Gary Rhodes recipe. Makes 8x10 [4in] puddings.
225 [8oz] plain flour a pinch of salt 3 eggs 1 egg white [optional, I've never used it] 300-450ml [10-15fl Oz's]milk
Oil,lard or dripping for cooking.
preheat oven 220c/425f gas7

sift flour with salt.Add eggs [ the extra egg white gives extra lift?]
Whisk in 300ml [10fl oz] milk. batter will be thick.the batter should coat the back of a spoon. If it looks to thick congealed add a little more milk.

In the preheated oven heat the pudding tins with the oil until the oil/fat is smoking.
Bake puddings for 20-25Min's until nice & brown & crispy[large ones 40-45 mins] DONT OPEN OVEN DOOR or puddngs will fall. Once you get the hang of the mixture make as little or as much as you like. I put pepper in mine instead of salt

Answer 4

well mine dont rise at all .. but my mates hubby is a chef and he said a cup of everything (small one) same measure for everything .. but not tried it so dont know if it works or not