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
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 a must.
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 difference?
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
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 the gravy
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
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
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 roast beef!
quantity (add to taste)
meaning a whole one of
your Yorkshire Pudding and bon appetit . . . . .