Yorkshire puddings!?

Question

My family and i love our good old sunday dinners but i usually buy frozen yorkshire puddings because i always seem to get the wrong quantity of ingredients and end up with flat yorkshire puddings, if anyone has the right recipe they would like to share with me or know where i can get it from i would be very gratefull.

Answer 1

I don't know what part of Yorkshire those who advocate 4, yes 4, eggs come from. It must be the Essex quarter! As a true Yorkshireman I know that a good pudding should feel and taste like an angel is dancing on your tongue. Lightness is what has made the yorkie great and you cannot get that with all those eggs. The puds become heavy and cake like. Simply put 4 ounces of plain flour and a pinch of salt in a bowl - add an egg and start whisking in about half a pint of equal quantities of milk and water. Add enough of the liquid to get the consistency of single cream. Put a generous quantity of the oil or fat of your choice (not butter or marge though) in the bottom of the pan(s) (at least one eighth of an inch or 2.5mm deep). In Yorkshire we also put a sprinkle of white pepper in too. Put the pan in a very hot oven and leave for at least 10 minutes and, most important, the fat is smoking. Quickly remove the pan from the oven, pour in the mix to just over half an inch deep - 13-15mm (too much and you will have a soggy bottom). Bake for 15 to 25 minutes depending on size but don't open the oven for at least 10 minutes or they will drop. Eat with your dinner with gravy on or use as a desert with golden syrup, honey or lemon and sugar. You can also add sage and onion to the batter mix and serve these as a starter with onion sauce. Enjoy

Answer 2

I know so many people that have this problem. This is Jamie Olivers fool prove recipe. Anyone can do great yorkies with this.


Huge Yorkshire Puddings Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: Rock & Roast





1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees F.
Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

Answer 3

Brian Turner Yorkshire Puddings

Answer 4

You'll need 1 egg, 10 fl oz milk and 4oz self-raising four. Start by putting a teaspoon of oil into each part of a Yorkshire pudding tin and put the tin in the oven for at least 15 mins so the oil gets really hot.
Put the sifted flour into a large bowl and make a well in the middle. pour the egg and a little of the milk into the well and mix the milk and egg together adding a little flour.
Using a metal spoon, mix the flour in a little at a time, adding a little of the milk as you mix until all the milk and flour is mixed in. Then swap the spoon for a whisk and whisk well. There shouldn't be any lumps but if there is, just sieve them out
Pour the mixture into the hot tin, it should start to cook immediately.
Put in the oven for 30 mins.DON'T open the oven during this time because they'll go flat!

Answer 5

Yorkshire Pudding:

15 min
4 servings

1 cup plain flour
1 cup eggs
1 cup milk
salt

1. Preheat the oven to hot (425F/220C/Gas 7)
2. 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.
3. If you wish you can add mixed dried herbs to add a savoury flavour.
4. 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.
5. Pour in the batter If you're using muffin tins don't over fill.
6. Remember that the puddings will rise and puff up.
7. 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.
8. When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
9. 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 6

This recipe comes from Brian Turner, the greatest living Yorkshire chef.

4 Servings
time to make 15 min
Change to: servings US Metric
1 cup plain flour
1 cup eggs
1 cup milk
salt

Not the one? See other Yorkshire Pudding Recipes
1. Preheat the oven to hot (425F/220C/Gas 7)
2. 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.
3. If you wish you can add mixed dried herbs to add a savoury flavour.
4. 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.
5. Pour in the batter If you're using muffin tins don't over fill.
6. Remember that the puddings will rise and puff up.
7. 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.
8. When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
9. 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.

Answer 7

never failed yet with my method :)

crack 2 chicken eggs (duck eggs dnot work!) into a mixing bowl. pour in about a mug full of milk and whisk up a little. Get a pudding spoon and scoop 6 heaped spoonfuls of plain flower into the liquid. Whisk together and add milk till you get a smooth, double cream consistency. Leave to stand for 20 mins.

Meanwhile. put yorkshire pudding tins in the pre-heated oven at 200c with a little goose or duck fat in each pudding bit. Leave in there for 20 mins. It is really important to pre-heat the yorky tin and oil.

Give the batter mix one final whisk, season to taste then take out the hot yorkshire pudding tin and spoon the mixture into each bit. Do this as quick as possible so the oil doesn't cool down too quick. This recipe should be enough for 12 standard size yorkies.

Put back in the oven and leave alone for about 25-30 mins.

DONT keep opening the over every 10 mins to check on them - they will collapse.

After a few practise attempts you will get to know how you like your yorkies - eg crisp or a wee bit soft.

Good luck :)

Answer 8

Ive been cooking my own for years this is the right way all the others are wrong this was passed down to me.

4oz of plan flour
i egg
half a pint of milk
a pinch of salt

mix it all together and bingo make sure the oven on and put the oil in the Yorkshire puds tin one or two drop per person in the round container Ur making it in takes 30 Min's to 35 Min's mmmmmmmmmmmmmm
they lovely better than the shop brought ones gd luck hon..

Answer 9

Ingredients
vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

Answer 10

I live in the US and have never seen frozen Yorkshire Pudding. I've always made it from the recipe in my cookbook. Here's the recipe:

After removing meat from the oven, increase oven temperature to 450 degrees. Measure pan drippings. If necessary, add cooking oil to drippings to equal 1/4 cup; return to pan. In a bowl combine 4 eggs and 2 cups milk. Add 2 cups all purpose flour and 1/4 teaspoon salt. Beat with an electric mixer till smooth. Stir into drippings in roasing pan. Bake for 20 to 25 minutes or till puffy and golden.

What my mom taught me was to heat the drippings in the pan in the oven so the pan and drippings are hot when you add the batter. This will cause the batter to immediately start puffing up. I've never had a problem with this recipe.

What's messed up is someone is coming to the answers and giving all thumbs down. How immature.