Yorkshire Pudding?

Question

When I was a child my mother, god bless her, used to make a Yorkshire pudding that was about 8 inches by 4 inches and about an inch thick and it was really tasty.

Does anyone out there have the recipe for this. I think it may well have been one that was used during the 2nd world war when rationing was in force

Answer 1

Here's how my mother (and I) have been making Yorkshire Pudding since at least WWII. I think it's actually from colonial or medieval times. My first bad memory of it was at Williamsburg, VA when I was about 8 years old. I was used to the nice big wedges Mom served us at home. I ordered my meal because it came with Yorkshire Pudding - I got a tiny square and cried. The waiter had to bring more for me! Your size description compares to our recipe. We use a 10" cast iron skillet and it puffs up to the top edges of the pan.

Sift into a bowl:
1 1/2 cups flour
1/2 teaspoon salt
Make a well in the center and pour in 2 cups milk.
Beat until fluffy; then add 2 eggs.
Beat the batter until large bubbles rise to the surface.
Let this stand covered and refrigerated for an hour and beat again.

I use a rotary beater to make this, but you can use an electric mixer or whisk if you want.

Preheat oven to 400 F. Put 1/4 cup beef drippings in pan and heat it in the oven. If you don't have enough drippings, add butter to make 1/4 cup. Pour batter into hot pan. Bake the pudding for 20 minutes at 400 F. Reduce heat to 350 F and bake 10 to 15 minutes more. Slice into wedges and serve at once.

Enjoy with prime rib, steamed asparagus, and a salad. YUM!

Answer 2

Try the following
Yorkshire Pudding

3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper

Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.

About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness

Answer 3

Yorkshire pudding is a batter pudding traditionally served before the meat - a variation on the age-old theme of fill ‘em up with stodge before you let ‘em at the expensive stuff. The first known recipe for ‘Yorkshire Pudding’ is in Hannah Glasse’s The Art of Cookery made Plain and Easy (1747). Hannah did not invent the recipe, the concept had been around for a long time, presumably too well known for any housewife to need a written recipe and too humble to justify its own name. An earlier name for the same thing was ‘Dripping Pudding’ – a name that suggests its history, for it was originally cooked by being placed under the roasting meat (on its spit, in front of an open fire), where it absorbed the dripping fat and meat juices. When we use the term ‘roast’ now, we almost always mean ‘baked’ (in an oven), and Yorkshire Pudding is now cooked by baking – often in individual size portions.

There are two schools of thought on the modern version of baked Yorkshire Pud. One is that it should be light and puffy – and made in small tins they are the same as ‘popovers’. Heretics eat these with butter and jam. You know what they used to do with heretics, don’t you? The other traditionalists say it should be a dense batter, closer to the original thing - although without the enrichment of the constantly dripping meat juices and fat it must be a pale immitation of its former self.


A third school says that the best thing to do with Yorkshire pudding batter is to make ‘Toad in the Hole’ It is more usually made with sausages nowadays, but here is a late 18th C version.


Toad in a Hole.
Mix a pound of flour with a pint and a half of milk and four eggs into a batter, put in a little salt, beaten ginger, and a little grated nutmeg, put it into a deep dish that you intend to send it to table in, take the veiney piece of beef, sprinkle it with salt, put it into the batter, bake it two hours, and send it up hot.
[The new art of cookery, Richard Briggs; 1792].


This minimalist old recipe does not mention the crucial thing if you want good Yorkshires – the pan must have a goodly layer of fat in it (preferably meat dripping) and it must be very hot before you put in the batter. Also – if you use sausages, it wont take 2 hours!

Answer 4

'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 5

Well, i wasn't born until 1952 but I have been told that I make nice Yorkshire Puddings and I am a Yorkshire lass. So here goes:

5oz plain flour
1 egg
Pinch of salt
Enough milk to give a dropping consistency about 3 fluid oz.
Beef dripping or vegetable oil.

Preheat oven to gas mark 7

Seive the flour into a large bowl or jug and add a pinch of salt
Break egg into flour and add a dash of milk.
Beat vigourously until fully blended
Add remainder of milk and beat again until light and fluffy
Stand for half an hour

Put a lump of beef dripping or about 3 oz of oil into a square or round cake tin and put into the hot oven.

When the oil is really sizzling hot, pour the batter into the tin and put back into the oven immediately.

Cook for about 20 minutes until really crispy round the edges and well risen

Enjoy!!

For a real treat, add grilled pork sausages to the batter and make some onion gravy for Toad in the Hole.

Answer 6

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.

Please hurry when you pour in the batter cause if you are too slow the oil will get cold a you get small puds.

Answer 7

I am not certain if this is the same recipe your mother used, but I found this one so I'm posting it for you.

YORKSHIRE PUDDING

7/8 c. flour
1/2 tsp. salt
1/2 c. milk
2 eggs
1/2 c. water
pan drippings (from the beef)

Preheat oven to 400 F. Sift flour and salt into a bowl. Make a well in the center of the mixture. Pour in the milk and stir. Beat the eggs until fluffy and then beat them into the batter. Add the water. Beat the batter well until large bubbles rise to the surface. Have ready hot muffin tins containing about 1/4” of the hot beef drippings. Fill each tin halfway with the batter. Bake the pudding for about 20 minutes. Reduce the heat to 350 F. and bake 10-15 minutes longer. Serve at once with prime rib.

ps Your mother must have used tin cans instead of muffin tins. I used to watch my mother in law do hers in tin cans. If you use the cans instead, be certain to put them in a shallow roasting pan (cover them with aluminum foil) and add water to the pan so that the pudding doesn't burn on the bottom.

Answer 8

I once saw a programme on telly that told viewers how to make the perfect Yorkshire Pudding. You need equal quantities of everything - i.e for a large pudding you will probably need three eggs - crack them into a measuring jug which will probably come up to about the 150ml mark, then add 150ml of water (you could use a mixture of water and milk but you don't have to - I don't) so that is measures about 300ml then add plain flour to the jug so that it comes up a further 150ml to about 450ml. Don't add salt because that attracts water and makes it soggy. Whisk it all up and then pour it into your hot oil and bake it. It works every time for me!

Answer 9

sorry im from yorkshire and make yorkshire puddings regular, but i dont measure been doing them that long, all i can tell you is plain flour pinch salt i use 4 eggs milk and a touch of water mix together, put in melted fat in tin then a hot oven and wait.

Answer 10

Ahhhh no one can make a pud like mum eh.....here is my mums.....sooo good, and its easy peasy.

3 tblspoons of self raising flour
1 large egg
Half a cup of milk and water mixed.

Beat egg into flour, adding a little of the liquid at a time, mix together to a thickish batter.

Put meat juices or little oil into a ovenproof dish, put it in the oven to get piping hot, remove from oven, pour in mixture, put straight into the oven and leave for 20 minutes up high. DO NOT OPEN THE DOOR......Hope you enjoy it