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REC: Yorkshire pudding

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01 / Original postREC: Yorkshire puddingKathy in NZ · 3 Oct 2005 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Email address hidden · 4 Oct 2005

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General fitness, health and nutrition
Published
3 October 2005
Last activity
4 October 2005
Original author
Kathy in NZ
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8
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Nutrition

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  1. Original post
    Kathy in NZ
    Archived post
    #1

    This recipe is now my preferred method of making Yorkshire Pudding. I
    make it in medium muffin tins (12 hole tray). They rise beautifully
    and are crunchy on top, soft in the middle. My puddings tend to rise
    unevenly. It's probably a problem with uneven heat, but it doesn't
    affect the taste.

    I usually make these before I put the roast on, then reheat on a tray
    till they re-crisp while meat is resting.

    YORKSHIRE PUDDING
    (makes 8)

    3/4 C flour
    pinch salt
    2 eggs
    1 cup milk
    clarified butter for muffin tins.

    Sieve flour and salt into bowl
    Add eggs, milk, and beat till smooth
    Rest mixture in fridge for one hour (important)

    Preheat oven to 220C
    Spray medium size muffin tins with baking spreay and put 1/4 tsp
    clarified butter into the bottom of 8 of the holes
    Place in oven for 10 minutes till butter is sizzling (I find it takes
    less than 10 mins)

    Beat mixture well and pour evenly into muffin holes (only fill half to
    2/3 of the way)
    Work quickly so tin remains very hot
    Bake 20-25 mins till double in size and rich golden brown.

    Tip out on cooling rack.

    Kathy

    NOTE: If you've never experienced Yorkshire puddings before and are
    not sure if yours are successful, if they are hollow and full of air
    in the middle, yet still soft inside, that's fine. But if they are
    crisp all the way through, you've overcooked them.

    Report
  2. Pandora
    Archived post
    #2

    "Kathy in NZ" <[email hidden]> ha scritto nel messaggio
    news:[email hidden]...

    Quoted message said:

    This recipe is now my preferred method of making Yorkshire Pudding. I
    make it in medium muffin tins (12 hole tray). They rise beautifully
    and are crunchy on top, soft in the middle. My puddings tend to rise
    unevenly. It's probably a problem with uneven heat, but it doesn't
    affect the taste.

    I usually make these before I put the roast on, then reheat on a tray
    till they re-crisp while meat is resting.

    YORKSHIRE PUDDING
    (makes 8)

    3/4 C flour
    pinch salt
    2 eggs
    1 cup milk
    clarified butter for muffin tins.

    Sieve flour and salt into bowl
    Add eggs, milk, and beat till smooth
    Rest mixture in fridge for one hour (important)

    Preheat oven to 220C
    Spray medium size muffin tins with baking spreay and put 1/4 tsp
    clarified butter into the bottom of 8 of the holes
    Place in oven for 10 minutes till butter is sizzling (I find it takes
    less than 10 mins)

    Beat mixture well and pour evenly into muffin holes (only fill half to
    2/3 of the way)
    Work quickly so tin remains very hot
    Bake 20-25 mins till double in size and rich golden brown.

    Tip out on cooling rack.

    Kathy

    NOTE: If you've never experienced Yorkshire puddings before and are
    not sure if yours are successful, if they are hollow and full of air
    in the middle, yet still soft inside, that's fine. But if they are
    crisp all the way through, you've overcooked them.

    I have made a lot of yorkshire puddings this summer (with Ophelia and others
    Rcf'rs recipes). They came out well and good. Btw I want to try also your
    method and I want to ask you something:
    1) Why do you clarify butter? Because like this it can't burn?
    2)When you re-heat them. do they go up again, or they remain deflated?
    In fact I know that YP, when out of oven, deflate.
    Cheers
    Pandora

    Report
  3. Kathy in NZ
    Archived post
    #3

    On Mon, 3 Oct 2005 11:11:44 +0200, "Pandora" <[email hidden]>

    Quoted message said:


    "Kathy in NZ" <[email hidden]> ha scritto nel messaggio
    news:[email hidden]...

    Quoted message said:

    This recipe is now my preferred method of making Yorkshire Pudding. I
    make it in medium muffin tins (12 hole tray). They rise beautifully
    and are crunchy on top, soft in the middle. My puddings tend to rise
    unevenly. It's probably a problem with uneven heat, but it doesn't
    affect the taste.

    I usually make these before I put the roast on, then reheat on a tray
    till they re-crisp while meat is resting.

    Quoted message said:

    I have made a lot of yorkshire puddings this summer (with Ophelia and others
    Rcf'rs recipes). They came out well and good. Btw I want to try also your
    method and I want to ask you something:
    1) Why do you clarify butter? Because like this it can't burn?
    2)When you re-heat them. do they go up again, or they remain deflated?
    In fact I know that YP, when out of oven, deflate.
    Cheers
    Pandora


    The clarified butter is because you want a fat base in the bottom of
    each hole. You can use dripping (or lard) if you prefer, but the
    writer of the recipe said many people nowadays don't like the taste of
    dripping. Ordinary butter would burn. I buy a pottle of clarified
    butter.

    When reheated, they do rise a bit, but not as much as the first time.
    Ideally, you should serve them as soon as they're ready and if I had a
    double oven, that's how I'd do it. But in a less than ideal world,
    reheating works pretty well.

    I usually snaffle one as soon as it's cool enough to eat, unless I
    need all eight of them! Cook's privilege.

    Report
  4. OmManiPadmeOmelet
    Archived post
    #4

    In article <[email hidden]>,
    [email hidden] (Kathy in NZ) wrote:

    <snipped>
    Saved to the nutrition file, thanks! :-)
    I rarely use my big oven. Anyone know if this can be made in a toaster
    oven?
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  5. Mr Libido Incognito
    Archived post
    #5

    OmManiPadmeOmelet wrote on 03 Oct 2005 in rec.food.cooking

    Quoted message said:

    In article <[email hidden]>,
    [email hidden] (Kathy in NZ) wrote:

    <snipped>
    Saved to the nutrition file, thanks! :-)
    I rarely use my big oven. Anyone know if this can be made in a toaster
    oven?

    Yorkshire requires a lot of heat...so I'm guessing no. Due to splatter the
    heating coils in glass tubes would be at risk.

    --
    The eyes are the mirrors....
    But the ears...Ah the ears.
    The ears keep the hat up.

    Report
  6. Pandora
    Archived post
    #6

    "Kathy in NZ" <[email hidden]> ha scritto nel messaggio
    news:[email hidden]...

    Quoted message said:

    On Mon, 3 Oct 2005 11:11:44 +0200, "Pandora" <[email hidden]>

    Quoted message said:


    "Kathy in NZ" <[email hidden]> ha scritto nel messaggio
    news:[email hidden]...

    Quoted message said:

    This recipe is now my preferred method of making Yorkshire Pudding. I
    make it in medium muffin tins (12 hole tray). They rise beautifully
    and are crunchy on top, soft in the middle. My puddings tend to rise
    unevenly. It's probably a problem with uneven heat, but it doesn't
    affect the taste.

    I usually make these before I put the roast on, then reheat on a tray
    till they re-crisp while meat is resting.

    Quoted message said:

    I have made a lot of yorkshire puddings this summer (with Ophelia and
    others
    Rcf'rs recipes). They came out well and good. Btw I want to try also your
    method and I want to ask you something:
    1) Why do you clarify butter? Because like this it can't burn?
    2)When you re-heat them. do they go up again, or they remain deflated?
    In fact I know that YP, when out of oven, deflate.
    Cheers
    Pandora


    The clarified butter is because you want a fat base in the bottom of
    each hole. You can use dripping (or lard) if you prefer, but the
    writer of the recipe said many people nowadays don't like the taste of
    dripping. Ordinary butter would burn. I buy a pottle of clarified
    butter.

    Is not difficult to do it. Indians makes "Ghee" (I think is a sort of
    clarified butter).

    Quoted message said:


    When reheated, they do rise a bit, but not as much as the first time.
    Ideally, you should serve them as soon as they're ready and if I had a
    double oven, that's how I'd do it. But in a less than ideal world,
    reheating works pretty well.

    Ah! Ok!

    Quoted message said:


    I usually snaffle one as soon as it's cool enough to eat, unless I
    need all eight of them! Cook's privilege.

    Yes! LOL! I always snaffle 2 or 3! I have always to do others 🙂)
    Pandora

    Quoted message said:


    Report
  7. sf
    Archived post
    #7
    OmManiPadmeOmelet said:

    In article <[email hidden]>,
    [email hidden] (Kathy in NZ) wrote:

    <snipped>
    Saved to the nutrition file, thanks! :-)
    I rarely use my big oven. Anyone know if this can be made in a toaster
    oven?

    You can make it in your toaster oven, but it won't be the same.
    Yorkshire pudding is similar to quiche in the sense that it should
    have strong bottom heat.

    Report
  8. Email address hidden
    Archived post
    #8
    Kathy in NZ said:

    On Mon, 3 Oct 2005 11:11:44 +0200, "Pandora" <[email hidden]>

    Quoted message said:


    "Kathy in NZ" <[email hidden]> ha scritto nel messaggio
    news:[email hidden]...

    Quoted message said:

    This recipe is now my preferred method of making Yorkshire Pudding. I
    make it in medium muffin tins (12 hole tray). They rise beautifully
    and are crunchy on top, soft in the middle. My puddings tend to rise
    unevenly. It's probably a problem with uneven heat, but it doesn't
    affect the taste.

    I usually make these before I put the roast on, then reheat on a tray
    till they re-crisp while meat is resting.

    Quoted message said:

    I have made a lot of yorkshire puddings this summer (with Ophelia and others
    Rcf'rs recipes). They came out well and good. Btw I want to try also your
    method and I want to ask you something:
    1) Why do you clarify butter? Because like this it can't burn?
    2)When you re-heat them. do they go up again, or they remain deflated?
    In fact I know that YP, when out of oven, deflate.
    Cheers
    Pandora


    The clarified butter is because you want a fat base in the bottom of
    each hole. You can use dripping (or lard) if you prefer, but the
    writer of the recipe said many people nowadays don't like the taste of
    dripping. Ordinary butter would burn. I buy a pottle of clarified
    butter.

    When reheated, they do rise a bit, but not as much as the first time.
    Ideally, you should serve them as soon as they're ready and if I had a
    double oven, that's how I'd do it. But in a less than ideal world,
    reheating works pretty well.

    I usually snaffle one as soon as it's cool enough to eat, unless I
    need all eight of them! Cook's privilege.

    Mmmm Cold and smothered in Golden Syrup. Yum!!!

    Doc

    Report

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