Has anyone a nice recipe for Yorkshire pudding batter? Some people say use an egg, and some say don't........

Question

any tried and tested pudding mixes out there???

Answer 1

My mum,s yorkshires rise so high she has to cut them out of the oven.The secret is to use more water than milk,about 60% 40%.
Use a metal spoon and add 1 egg to the flour and beat well than add the rest of the liquid bit by bit.When it is quite stiff but beatable ,beat the life out of it with an up and down motion to get loads of air into it.then fold in the rest of the liquid to a pouring consistency.fold gently then to bring together.Pour this into a really hot pan with 2mm deep beef dripping.Keep the pan hot as you do this by putting it on the hob.back in high oven for about 30 mins or until risen and firm.Individual puds are great done in deep muffin tins.

Answer 2

A Traditional Yorkshire Pudding Recipe



Yorkshire Pudding Recipe with Eggs, Plain Flour, Milk, Cold Water & Lard.

INGREDIENTS:

2 Eggs
4 oz (125g) Plain Flour
1/4 Pint (150ml) Milk
1/4 Pint (150ml) Cold Water
Salt & Pepper
2 tbsp Lard or Dripping or Cooking Oil*

METHOD:

Pre-Heat the Oven to 425F (220C, Mark 7). Crack open the Eggs into a cup and mix well. Add the Milk and Water together in a jug. Sieve the Flour into a large bowl and season with a sprinkling of Salt & Pepper. Pour the Eggs into this and stir together well with a fork. Gradually pour in the Milk and Water and stir until you have a stiff batter. Beat or whisk well until you have no lumps **. Allow to rest for half an hour.

Slip the Lard or Dripping into a deep sided baking tin and place just this in the oven. Allow to heat up until visible smoking. Quickly, but carefully, take out and rest on the top of the oven. Pour in the Batter mixture. Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy.

Serve immediately

Serves 4 as a side dish to a main meal.

Yorkshire Pudding - Notes

* Not the healthiest of ingredients, but Lard does have a higher smoking point than Vegetable Oil. This is important if you want a successful puffed up crispy Yorkshire Pudding. The hotter the fat is when the batter first hits it the better the end result. Once in a while won't hurt, but alternatively use Vegetable, Groundnut or Sunflower Oil, but not Olive.

** If you have a hand blender place all of these ingredients in a jug and just wiz until thoroughly mixed. If you don't then these instructions should help avoid lumpiness.

MORE RETRO FOOD RECIPES



Batter Based on the Yorkshire Pudding recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).









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Answer 3

Yorkshire Pudding
Serves 4-6

300ml (½ pint) Milk
110g (4 oz) Plain Flour
1 Egg
Oil, Lard or Dripping

Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the
remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Pre-heat oven to 220°C; 425°F: Gas 7.
Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.
Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.
Though not vegetarian this has been added because they are tasty when baked if filled with a savoury filling.

Answer 4

1 cup plain flour
1 egg
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. Servings: 4 Ian Rice (Yorkshireman)

Answer 5

The secret of making a really good Yorkshire pudding is in the mixing. Do not over whisk as this breaks down the flour too much. Also make sure you use a good beef dripping which must be at a very high temperature before placing the batter in the tins.

Answer 6

My mothers yorkshire pudding was the best. Flour, water, salt and yes an egg. She would whisk her batter like mad, then let it stand while the roast was cooking. Then take the roast out, and the fat in the pan must be hot when pouring the batter in and popping it back into the over. She cooked at a high heat, so that the crust would crisp a bit but the middle firm and whalla, it was fabulous. Now you have my taste buds going. Enjoy.

Answer 7

You need the egg - it wouldn't work with just flour and milk.

125g / 4oz sifted plain flour
a pinch of salt
1 large / 1 medium egg
300ml / half pint semi-skimmed milk
oil or melted dripping

Make sure the oven is hot - 220C / 475F / Gas Mk 8.

Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
Pour a little oil or dripping into each cup of a heavy gauge bun tin (I use a cast iron American Popover Pan). Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes. Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
Try not to open the oven door until they're done - glass doors are useful. If you have to, just open it enough to take a quick peek.

Answer 8

2 oz plain flour. 1 egg. half pint milk. pinch salt.
stir egg into flour, add salt, whisk milk in till smooth.
leave an hour or so to enable flour to swell. then stir again before cooking.
to bake: put some oil or better still dripping, in a baking tin into a HOT oven & heat for 4 minutes. Pour in stirred mix & return to oven. Bake for about 30 mins till sides are high & golden brown & middle still a bit squishy.
this will feed 2 greedy people.
I can't imagine how a yorkshire pudding would rise without an egg in it.
Val

Answer 9

4oz Plain flour
1/2pint milk
2eggs
salt and pepper

Sieve floursalt and pepper into a bowl.
make a well in flour and drop in eggs
beat the eggs and add milk until all lumps are gone
The secret is to get the fat or oil really hot
pour in the batter and cook for approx 30 mins in a hot oven
I use an american muffin tray for really high
delicious puds

Answer 10

Ingredients:-

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

Method:-

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

ENJOY!!