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Yorkshire Puddings

post #1 of 19
3/3/10 at 7:01pm
Thread Starter 
i am from Yorkshire, England, where our traditional Sunday lunch roast beef dinner isn't complete without a Yorkshire pudding, and this goes for the whole of the country too.

Since this is an international forum i am wondering how well Yorkshire puddings are known in other countries.

the recipe is simple, equal quantities of:

milk
water
eggs
plain flour

and a pinch of salt, all whisked together, baked in pudding tins at a high temp of 200deg celcius for 10-15 mins.

i make Yorkshire puddings with fresh grated horseradish and fresh chopped parsley as additional ingredients, there is nothing better to go with a roast beef dinner


 
we're as good as our last meal.
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post #2 of 19
3/3/10 at 7:15pm
I love them myself.  Lately I've been doing them as one big pie rather than in individual tins.  Just a bit easier, though next time I think I'll go the individual route - more cripsy crust that way. Here's a pic of a seared ribeye dinner from a while back:

york.jpg
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post #3 of 19
3/3/10 at 7:49pm
Thread Starter 
Quote:
Originally Posted by teamfat View Post

I love them myself.  Lately I've been doing them as one big pie rather than in individual tins.  Just a bit easier, though next time I think I'll go the individual route - more cripsy crust that way. Here's a pic of a seared ribeye dinner from a while back:

york.jpg
ah .. toad in the hole

dish looks like beef and potato with sauce and apsaragus, mushrooms, roquette, lollo rosso, baby sweet corn, tomatoes, and what is that stuff that looks like vermicelli noodles or beansprouts and the other white stuff is it cheese?
we're as good as our last meal.
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post #4 of 19
3/3/10 at 10:21pm
The sprouts are alfalfa, the white blobs are fresh mozzarela.

mjb.
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post #5 of 19
3/4/10 at 7:13am
That looks really yummy, teamfat

A couple of weeks ago I spent my spare time over a couple of days attempting to make yorkshire puddings.  I was thinking of offering them as part of lunch special, but I clearly need more practice first.  In the same pan I would have some glowing success and some puckish failures.  I would have practiced more, as it was very yummy practice, but I will not intentionally waste food so when everyone was stuffed (and then some) I had to stop.

I seem to be having trouble figuring out how much drippings to put in.  I made em in a muffin pan, and got the pan and drippings smoking hot before quickly adding the chilled batter and popping them back into the hot oven.

Basically, here in southern Ontario, Canada, we are very *drool* aware of yorkshire puddings and some of us can actually make them!  lol
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post #6 of 19
3/4/10 at 8:05am
I've made Yorkshire pudding both in the pan and in popover forms.  I think I prefer the popover mode because there is more of the crispy crust and they don't seem to deflate as badly as the pan version.  Either way, its always a hit around here.
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post #7 of 19
3/4/10 at 11:19am
"...the recipe is simple, equal quantities of:

milk
water
eggs
plain flour

and a pinch of salt, all whisked together, baked in pudding tins at a high temp of 200deg celcius for 10-15 mins."

Is that "equal quantities" by weight or by volume?
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 19
3/4/10 at 11:51am
Yorkshire puddings are always one of my favorite food memories... My mom would make them on rare occasion, and they were always delicious, and VERY more-ish!

I think I'm going to have to try this... Your thread is very inspiring!
*Does not play well with Custards*

http://dotbakes.blogspot.com
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post #9 of 19
3/4/10 at 2:01pm
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post


Is that "equal quantities" by weight or by volume?

equal quantities by volume.

i measure a pint glass full of each ingredient and get about 24 small Yorkshire puddings out of the mixture.

i use hot beef dripping enough to coat the bottom of the pudding tins which i heat in the oven first before adding the hot fat and mixture, it also helps if you leave the mixture to rest in the fridge for a couple of hours or ideally overnight, and once baking them in the oven avoid unnecessarily opening the oven door
we're as good as our last meal.
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post #10 of 19
3/4/10 at 3:29pm
I love a traditional roast beef and Yorkshire pudding.

Quote:
Originally Posted by Coulis-o View Post

i am from Yorkshire, England, where our traditional Sunday lunch roast beef dinner isn't complete without a Yorkshire pudding, and this goes for the whole of the country too.

Since this is an international forum i am wondering how well Yorkshire puddings are known in other countries.

the recipe is simple, equal quantities of:

milk
water
eggs
plain flour

and a pinch of salt, all whisked together, baked in pudding tins at a high temp of 200deg celcius for 10-15 mins.

i make Yorkshire puddings with fresh grated horseradish and fresh chopped parsley as additional ingredients, there is nothing better to go with a roast beef dinner


 
 
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #11 of 19
3/4/10 at 3:46pm
I thik all of us use just about the same ratios. I save fat from bacon mixed with canola oil , put it in cupcake pans , get it real hot then pour batter in. I add a drop of yellow food color for eye appeal and a drop of sugar as this carmelizes and also gives a great color..When I plate the Prime rib i let the yorkshire soak in a bain marie of Au Jus a few secons, serve on the side in a monkey dish with Au Jus. and horseradish creme on the side.
CHEFED
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post #12 of 19
3/4/10 at 5:01pm
Thread Starter 
another recipe i used when making batches of pig batter was:

2 trays of eggs
4 small bowls of plain flour - piled up full
4 pints of whole milk
2 pints of water
salt

left to rest overnight - made the best Yorkshire puddings i have ever seen
we're as good as our last meal.
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post #13 of 19
3/5/10 at 12:08am
Have only ever had them once - so I won't even attempt to post a recipe.  Had them in a country pub in the UK long long ago. They aren't seen much here.

They were individual ones with a traditional roast lamb, and the Yorkies were filled with a beautiful gravy/sauce. So very very nice.

I have heard tell a splash of white vinegar in the batter helps too.  Anyone else heard of this?
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #14 of 19
3/5/10 at 1:26am
I had a freind who used to make what she called "English" pudding that she would serve with roast beef. She learned it from her mother who was French/Nez Perce Indian from Canada. I don't remember how she made it other than it had ground suet, flour, water and salt. Maybe something else, but I don't remember. Didn't sound like it would taste like anything, but it was good. I made it once, years ago, and as I recall it was like a quick bread batter that was baked in a loaf pan. It was sliced and served next to the beef with gravy. It reminded me of a stiff dumpling for texture. I was under the (mistaken) impression for years that this was Yorkshire pudding. Is anyone familiar with this side dish?
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post #15 of 19
3/5/10 at 3:20am
Hey Grey  The USA  "popover'' and yorkshire pudding are same thing.&same recipe.They used to be passed around hot in our better steakhouses many years ago, usually from a basket by an attractive young lady.
CHEFED
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post #16 of 19
3/5/10 at 6:01pm
Thread Starter 
i have just recalled the best mixing method i have used when making Yorkshire puddings, taught to me by a previous head chef i used to work with:

in an electric mixer first whisk the eggs together until the yolks and whites are thoroughly mixed, then on a slow speed gradually add the flour and mix in well, again on a slow speed slowly add the milk and then the water and salt and mix well for up to 5mins or until all the lumps have gone, strain if necessary and leave to rest in a fridge uncovered overnight.

the best Yorkshire puddings i have seen were made by this method
we're as good as our last meal.
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post #17 of 19
3/6/10 at 2:06am
Yeah Ed, I'm old enough to have worked in a place that had popovers. They had a peson that did nothing but bake popovers all night (not me, thankfully). Seemed a touchy process from what I obsevered. The pan had to be hot, the oil in the cups a certain temp. and the person doing it seemed to yell "ouch" a lot as I think they got burned a lot.
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post #18 of 19
3/6/10 at 3:21am
Thats right. I worked in one place where they set the whole oven on fire when making popovers. The kids did not know that when you pouredin batter the oil rises. It went on lower deck of oven and ignited. Stove and oven totaly junked. fire dept took it into the rear yard. Oh well another day in the business. It is never boring!
CHEFED
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post #19 of 19
3/13/10 at 1:46am

Quote:
traditional Sunday lunch roast beef dinner isn't complete without a Yorkshire pudding
Truer words were never spoken! Wondrous things Yorkshire puddings.  I can't imagine gravy without them (yes I realize this may possibly be uncouth) and the very idea of horseradish IN them rather than with them makes my mouth water! I will absolutely be trying that addition with the next roast beef dinner at my house.

I am a 2nd generation Canadian on my mothers side. Her family is from England so Yorkshire pudding was a staple at every roast beef dinner, as was horseradish.  I didn't even realize until I was an adult that other people didn't automatically serve them with their beef or even know what they were, my husband included. He had no appreciation for the wonders of breads. He has been corrected.  I am the only person I know who is familiar with them in my little corner of the planet. Granted it is small.

Thank you so much for the trip down memory lane.
If I want it bad enough, I'll learn to make it myself!  I'm not afraid to fail, I'm afraid of going without!
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