yorkshire puddings??

Question

How can I make really nice yorkshire puddings???

Answer 1

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. Servings: 4 Ian Rice (Yorkshireman)

If you dont want that one there is a whole list here http://www.recipezaar.com/recipes.php?q=Yorkshire%20Pudding

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.

Answer 3

the trick to making a good one is to make sure your grease in tin is very hot.
1 cup of flour
1 cup of milk
2 room temp eggs
mix well in glass bowl with a whisk
heat muffin tins with oil to cover bottom of tin til hot
add mixture to 3/4 of cup cake tin
put in a 475 oven for 15 minutes reduce heat to 375 and bake for another 20 - 30 minutes

Answer 4

go to allrecipes.com!