Yorkshire Puddings?

Question

how do you make yorkshire puddings and i want them to rise huge thanxs xxx

Answer 1

4OZ PLAIN FLOUR
2 EGGS
HALF PINT COLD MILK
SIEVE THE FLOUR INTO MIXING BOWL.ADD THE EGGS BEAT INTO FLOUR WITH A FORK FOR A FEW SECONDS, THEN ADD THE MILK GRADUALLY,BEATING WELL . PUT A LITTLE OIL INTO THE PUDDING TIN,AND HEAT IN OVEN TILL VERY HOT,IT SHOULD BE SMOKING, HALF FILL EACH ONE WITH BATTER,BAKE IN HOT OVEN FOR ABOUT TWENTY MINS. DO NOT OPEN OVEN DOOR TILL PUDDINGS HAVE RISEN.

Answer 2

I used to make these for Lord and Lady Hanson, Lord Hanson
was a Yorkshire man who really liked his Yorkshire pud and
always had them as a starter before the roast. this recipe
is guaranteed to produce high, crispy puds.

6 Ounces Plain Flour
1/2 Tsp Salt
2 Lg Eggs
1 1/2 C Milk
1 Tbsp Unsalted Butter, warm, melted

Have all the ingredients at room temperature, grease
Yorkshire pudding tins, or at KC, NW and WL there are or
should be some nice popover tins, they shouldn't need
greasing, but you can do and then dust with flour or
parmesan cheese (the dried type) this will help give the
batter something to cling to and help in the rising.
In a bowl sift the flour and salt. Whisk together in
another bowl the milk and eggs, pour the egg mixture into
the flour and blend well in add the melted butter. Fill the
tins about 2 thirds full, place on a baking sheet in an
oven set to 230c/450F/gas 8 for 15 minutes, then reduce the
heat to 180c/350f/gas 4 and bake for about 20 minutes
further, until the puddings are well browned, risen and
crisp, when cooked turn out and pierce the sides with a
sharp knife, to release the steam, serve at once or keep in
the turned off oven for up to 30 minutes.
John H Glen

Answer 3

Yorkshire Puddings are VERY easy to make. They are popovers baked in pans with roast drippings (unless you're a vegetarian and would use oil). To ensure they "rise huge," use large muffin pans that have been pre-heated in oven and do not release any heat by peaking before they are ready. Traditionally, the pudding is baked in a large pan (often the roasting pan after the meat's been removed). This causes the rise to be mostly on the edges of the pan. Both are excellent results; it's just a matter of preference. You should have no problem with the recipe, but take good care if you bring the drippings/oil to the smoke stage. From my own experience you can get the pan hot enough without smoking. Smoking oil can reach the flashpoint very quickly and is the cause of many kitchen fires.

Answer 4

I have found the simplest way to get good results is the following

1/3 part egg
1/3 part flour
1/3 part milk

Place in blender and mix until smooth and lumpfree.

Preheat muffin pan in 450 degree F oven with about 1/8-1/4" oil on the bottom of each cup. Heat until oil begins to smoke. Pour in batter until each is about 1/2-3/4 full. Quickly place in oven and cook until darkish brown. Remove from oven and remove each yorkshire.

About 1 cup of each ingredient will yield around a dozen yorkshires.

Answer 5

this is how i do it 2 heaped tablespoons self raising flour 2 eggs and milk beat all together to make dropping consistancy pre heat oven to 200f and place tin with oil in to heat when very hot add a little boiling water to batter and fill tin it makes around 12 puddings depend on tin size. Consistancy is trial and error though it took me ages to get it right.

Answer 6

It definitely is worth the effort to make real ones!! Secret is to beat the batter really well, then let it stand for half hour. Most important - let the fat get really really hot - once its smoking its ready to pour the batter in. Dont open the oven door whilst cooking - ENJOY!! (Aunt Bessies are nice though not as good as home-made by my mum!)

Answer 7

Get a caravan,take it to Yorkshire,mix flour eggs and milk,heat up your tins in oven ensuring plenty of hot oil in em then add the batter and bake em

Answer 8

The secret is hot fat. Make up your mix with flour, salt, pepper, milk and eggs as usual but before putting them in the oven heat the fat to popping temperature and add the mix. Perfect every time.

Answer 9

Standing Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings:

Yorkshire pudding, a holiday classic for generations, derives its name from the Yorkshire region of northern England. Let the roast rest while you finish the sauce and make the puddings; it will be easier to carve.

Roast:
1 (5-pound) French-cut rib-eye roast, trimmed
1 garlic clove, halved
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Sauce:
1 cup water
2 tablespoons all-purpose flour
1/2 cup Madeira wine
1/2 cup beef broth
1/2 teaspoon black pepper

Puddings:
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low-fat milk
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
5 large egg whites
2 large eggs

Preheat oven to 450°.

To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450° for 25 minutes. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145° (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside.

To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl. Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minuteor until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm.

Preheat oven to 450°.

To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove puddings from oven); bake an additional 15 minutes or until golden.

Yield: 12 servings (serving size: 3 ounces beef, 2 tablespoons sauce, and 1 pudding)

Answer 10

Try Aunt Bessies, I don't know what they put in them but they work every time and only take 10 ish minutes, and there are lots of sizes to choose from - to be found in the freezer compartment of most good supermarkets.