TO MAKE YORKSHIRE PUDDINGS RECIPE
A great Yorkshire Pudding recipe . . .
no need to look any further in your quest
for the perfect Yorkshire Pudding
week's column and recipe covers Yorkshire puddings, Yorkshire
pudding recipes and how to cook them at home which many people
seem to have a problem with.
pudding is the quintessential of English side dishes for roast
beef. Though if you are like my family it is served with every
Sunday roast whether its beef, pork, chicken or lamb. Where
did this dish originate and why?
Pudding: The Where?
Well the name suggests of course Yorkshire but other counties
in the UK make claim to its origin also.
I have always been told that originally it was not actually
served with the roast beef but before the meal itself, drenched
in a rich gravy. Apparently, it was created to be served as
a stomach filler. Times being hard and meat an expensive item
in most working class family budgets, as such the traditional
Sunday roast in the UK being quite an event and something
to look forward to each week.
With a generous amount of beef flavoured gravy, the Yorkshire
pudding not only tasted like beef, it had a texture similar
to it and cheaply filled the stomach . . . meaning the small
portion of beef actually served did not seem as meagre as
it might have actually been. Any that were left over would
be served for afternoon tea with jam, cream, etc and why not,
they are just a form of cake after all! For other ideas on
Yorkshire puddings with a difference, see my Chef Notes after
These days of course we serve it as an accompaniment to the
roast beef and gravy, along with the traditional roast potatoes,
vegetables, etc. Creamed horseradish of course also being
the complexities of making Yorkshire Pudding
Thanks for the Yorkshire Pudding recipe. I tried
it and they were superb!!!!
Perth Western Australia
about the problems many people have making them like why do
they not rise? Why do they fall flat? Should they be crisp
or soft? The latter for me is a totally personal issue, some
like them soft, some crisp on the outside and soft in the
middle. When you lash them with a gravy does it make any real
to answer the main problems people have with them, rising
and falling flat. One must think and understand about why
and how this happens to answer it. They rise mainly because
of the egg content in the mixture. NEVER add baking powder!
For the rising to occur the mixture needs instant heat, this
creates steam and they puff up and rise - so the oven and
the pan must all be pre-heated. A slow gentle heat or cold
oven will not work.
will fall flat if they are removed from the oven too soon.
If they do not slightly crispen on the outside the structure
of the egg and flour mixture does not fully dextrinise,
meaning its structure will not hold its own weight . . . think
of building a sky scraper out of wood, eventually it will
buckle and collapse under its own weight.
times will always vary, as everyone's oven is slightly different
and because we tend to open and close the door to remove the
meat, the potatoes, etc. So the 12 minutes I have given here
is approximate only, you will need to judge and modify accordingly.
secrets of the Yorkshire Pudding Recipe
get a good rise one must fill the mix with as much egg as
possible using only a drizzle of milk. Unfortunately the
recipe here then is not 'foolproof' in amounts, as I cannot
guarantee the size of eggs that you use and they do differ
in amount by as much as 20gm per egg, so it is best to adjust
the flour rather than the egg. The trick is to pack the
mixture with eggs!
deep sided muffin trays and heat these trays up prior to
in a good measure of hot oil into each mould. If the oil
is really hot, until it just starts to give of a slight
haze but not quite smoking (approximately 180°C) the
moment the batter is poured in, it will sizzle, begin to
cook and rise at the sides immediately. This gives that
'hollowed' centre look that can be filled and will hold
not worry about the oil content too much: if you want perfect
'Yorkies' you have to live with it and most of it will still
be there when they are cooked and can be poured away for
re-use when you remove the final, cooked product
experience one will be able to judge when they can be removed
and not fall flat / deflate. If you notice that they are
beginning to, pop them straight back in for a few more minutes,
this allows the correct amount of hardening / crispening
of the outer walls to develop and holds the shape and size
very long winded I know, but so is the life of a professional
chef or home cook who seeks perfection. I would be most interested
to hear from you all on how you grt on when you try this recipe.
So get those fingers tapping on the keyboard and please email
me and let me know!
4 pc eggs
2 to 4 tbs milk
2 cups flour
8 pc eggs
4 to 8 tbs milk
the egg and milk thoroughly with fork (do not whisk)
enough of the flour and using a whisk combine to form
a thick yet pourable batter, one that is nicely thick
but can be easily poured from a jug. How thick is too
thick, how thin is too thin is a matter of trial and error
and will soon become evident as you make a few batches
a little salt to taste
the muffin tray / moulds in the oven to pre-heat (180°
to 200°C) for 15 minutes. The oil may also be added
at this time and heated in the oven or may be heated separately
and poured in. I find that putting in enough oil to 1/5th
of the mould works best.
both the moulds and oil are hot, pour in the batter, if
it does not start to sizzle immediately, stop and continue
to heat and try again
on the middle shelf and bake for approximately 12 minutes
until risen, golden brown and slightly crisp. A tray on
the top shelf will help prevent them browning too much
as this deflects the falling heated air particles (use
this tip when baking cakes, etc too!)
from the oven and carefully (as they will be hot)
remove from the tray and serve as soon as possible
to pour away the fat while still warm to be re-used and
pop the puddings in the oven if they seem to be starting
to collapse after a minute or so
adding a little something to the mixture for a Yorkshire
Pudding with a difference:
with chopped parsley
with chopped chives
with chopped coriander
with whole-seed mustard
with smoked paprika
use Yorkshire Puddings not only for roast beef but with
an addition as above as a basis for other dishes too.
Maybe for a starter of a dinner party, with some smoked
salmon, the centre filled with a pate, etc. Or using a
larger mould and with turmeric, garam masala or nigella
seeds, etc filled with a Indian butter chicken mixture
you thought Yorkshire Puddings could only be used for
quantity (add to taste)
meaning a whole one of
your Yorkshire Pudding and bon appetit . . . . .
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