any tips on how to make good Yorkshire puddings, daren't tell my wife hers are like rock cakes.?

Answer 1

. What should a proper Yorkshire be like? Light is the optimum word here – light as in airy but also as in crisp. There should be a light, crisp crunchiness on the outside but with a hint of soft squidginess within. All very difficult, you might be thinking, but that's not so, because once you've got the right recipe and, most importantly, the right tin to make it in, and have carefully read and followed these instructions, you'll never have a failure – and that's a promise!
2. To make a Yorkshire pudding to serve six to eight people, you will need a roasting tin measuring 12 x 10 inches (30 x 25 cm) with a solid base (it needs to be solid enough to be placed over direct heat – a vital part of the whole technique). Begin by placing a sieve over a large mixing bowl, then sift in 6 oz (175 g) plain flour, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Don't fall into the trap of thinking that self-raising flour will give more spectacular results – it won't. Plain flour is much better.
3. Now, with the back of a tablespoon, make a well in the centre of the flour and break 2 large eggs into it. Add a pinch of salt and some freshly milled black pepper. Measure 6 fl oz (175 ml) milk and 4 fl oz (110 ml) water into a measuring jug.
4. Then begin to whisk the eggs with an electric whisk and, as you beat them, the flour around the edges will be slowly incorporated.
5. When the mixture becomes stiff simply add the milk and water mix gradually, keeping the whisk going.
6. Stop just before the end and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again until all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have discovered no foundation for this – so just make it whenever it's convenient.
7. To cook Yorkshire pudding – remember, keep everything hot: hot oven, hot tin, hot fat and don't forget good oven gloves to protect your hands. Remove the meat from the oven (or if it's not ready, place it on a lower shelf) and turn the oven up to gas mark 7, 425°F (220°C). Spoon 2 tablespoons of beef fat into the Yorkshire pudding tin and allow it to pre-heat in the oven8. When the oven is up to temperature, remove the tin with your gloves on and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.
9. Serve it cut into squares presto pronto! Yorkshire pudding doesn't like waiting around – it can become soggy. Try to arrange things so that it is taken from the oven just as everyone is sitting down to eat.

Answer 2

'Meow! The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first

Answer 3

I was useless at making Yorkshire puddings. And then I discovered Brian Turner's method and I'm great!!!!
He uses 1 large cup of plain flour, a pinch of salt, 1 large cup of eggs, 1 large cup of milk and water mixed and 1 tablespoon of malt vinegar. He makes it a head and allows it to stand.
Then you heat some of excess dripping from the roast into a pan or raosting try. Whisk up the Yorkshire batter, pour in into the tray and put int he oven. Bake for 25 minutes at 200.
Buy her the book for Christmas - if you think her Yorkies are bad, then she probably knows it too. It's Brian Turner's favourite British recipes.

Answer 4

Do not have the batter to thick,use a good amount of oil/fat in cooking dish,and get it hot,once in oven do not open it for at least 15 Min's.I also like to use 2/3 eggs in a batter mix.

Answer 5

Make the batter the day before, heat oil until smoking hot.... Ladle the batter in quickly and don't peek once put in the oven, like a cake!!

Answer 6

use a batter that is approx. one quarter water to milk (quarter pint water to three quarters milk), make up the batter with sifted plain flour, use three eggs to each half pint of liquid - don't over mix as this can knock the air out.
best to make the batter up the day before and use at room temperature.
get the oven really hot and put your tray with oil/lard/duck fat in until it starts to smoke slightly, pour mix in and put back in oven. when they have risen - which i guarentee they will - turn oven down slightly and cook until ready.
good luck!

Answer 7

Yeah - this is fool proof - go to the supermarket and buy Aunt Bessie frozen ones. Pop in the oven for 4 minutes and thats it !!! Perfect every time xxxx

Answer 8

whisk the batter lots and make sure it gets loads of air into it. leave it in the fridge for an hour before you start cooking them.
or buy some from the super market.

Answer 9

Yeah- just go to Fortnum & Masons- the very best my son. Otherwise low heat- trying to cook any traditional English food quickly ruins its delicate taste.

Answer 10

warm the oil in the pan before adding the batter, and dont over cook