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Yorkshire puddings

post #1 of 10
Thread Starter 
Before and after baking..... qahtan

post #2 of 10
Very nice.

post #3 of 10
Wow, those are very nice.
I've been on a yorkshire pudding kick recently, and while I do have good luck, I havent had them "pop" that much, with that little batter.
The best results I've had are milk & egg, beaten till very fluffy, add flour/salt (all at room temp). That goes into the muffin tins with a smoking hot mixture of oil/pan drippings. I let it go at 400-450 for 20 mins or so.
(this is off the top of my head).
Did you do something "special"? :)
post #4 of 10

You maximize rise by using rested, cold batter and a pre-heated, smokin' hot tin (or pan).

post #5 of 10
Ok thanks, I'll try that next time. I was leaving stuff at room tempature as I read on other sites it worked for people (ie allrecipies.com).
post #6 of 10
In your case, it's the rest and the hot pan that will make the big difference. You need about an hour rest after mixing, longer is better. Because the batter has milk and raw egg, you've got to hold it in the fridge. Hence the "cold."

post #7 of 10
Funny story.

All the while while i was in london, i was wondering where the heck my pudding was with every meal...............until the last day it finally hit me...its the big hunk of doughy goodness and not pudding as in chocolate as in a American Sense......DOH

good thing I never asked...hey where is my pudding! :lol:
post #8 of 10
it looks delicious. Is it sweet, savory? I've never heard of such a thing.
It's a wonderful thing to be spoiled in the way of food.
It's a wonderful thing to be spoiled in the way of food.
post #9 of 10
It's the traditional savoury British accompaniment to Roast Beef or in fact, any other roast meat!

It is also the staple part of the British savoury dish called Toad in the Hole. Well brown some British style sausages and leave aside. Heat some fat in a roasting tin and when smoking point has been reached quickly add the ready batter. Add the sausages evenly onto the batter. Cook in a hot oven until puffed up and golden. Serve with an onion gravy.

I think what we call Yorkshire Pudding is similar to US 'popovers' - but don't quote me on that!
post #10 of 10
Didn't see that coming,
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