Yorkshire puddings (ftao Stephen)

[R0Y]

5oz plain flour
pinch of salt
3 eggs
milk.

Sift flour into a large mixing bowl, add the pinch of salt and then add 2 0f the whole eggs and the white of the third one and mix with a whisk until a smooth paste is formed.

Slowly start adding milk (whisking all the time) until a consistency of double cream is reached. The batter should just be thick enough to coat the back of a spoon when dipped in.

Refridgerate the batter mix for anywhere between 12 and 24 hours, make sure to give the mix a good whisking before use to ensure plenty of air gets into the mixture.

Set the oven to 220 degrees and place your Yorkie tins on the top shelf with whatever "fat" it is your going to use for cooking, when the fat starts smoking it's time to add your mixture, replace tins on top shelf of oven and leave for at least 20 mins before opening to check. Depending on oven the puddings should take between 20-30 minutes to cook. Bon appetit fella, post up your results.

[timbott]

Any advice you can give for cooking them in a (NON-fan assisted) electric oven Roy? Since I have moved to Wales and have been cooking electric my Yorkshire Puddings have turned into a disaster, I never had a problem with gas:( Looks like I might have to lower myself to the frozen rubbish for Christmas at this rate:eek:

cheers, Tim

[R0Y]

Any advice you can give for cooking them in a (NON-fan assisted) electric oven Roy? Since I have moved to Wales and have been cooking electric my Yorkshire Puddings have turned into a disaster, I never had a problem with gas:( Looks like I might have to lower myself to the frozen rubbish for Christmas at this rate:eek:

cheers, TimWhen you say disaster Tim, what's happening to them, not rising, stodgy??

[timbott]

Cooked lovely on top, not cooked on the bottom due to the element being at the top of the oven - seems to work more like a bloody grill:o

cheers, Tim

[Stephen]

Breasts

[adrianandkate]

What sort of yorkshire puddings are we talking about 'ere?

My mum and my granma never gave quantities out - "until it feels right", - made t' batter a couple of hours before lunch, and they were always brill. Usually just one egg (times were hard), plus flour, plus water/milk (50/50). No egg white. Never heard of this. But to be fair, they weren't showpiece puddings either - the ones in the picture are brill.
They were meant to fill you up before the meat course, because there wasn't much meat....
Just adored them with currants in, plus gravy of course. Childhood treat. :) And always in large oblong tins, hated the round ones, didn't taste the same.
Naff without the currants too...
Used the same batter for pancakes too - but too sophisticated for my taste, always liked yks puds. Kate

[Stephen]

What sort of yorkshire puddings are we talking about 'ere?

he's a Yorkshireman and a chef , dangerous questions these :D

[Stephen]

clearly a photoshop forgery :)

[adrianandkate]

don't care - can't count the generations of good (female) cooks in the family - not just yorkshire puds either, currant pasty and other such delicacies..
- not that I cook either of them at the moment, off for marinated artichokes now (oops) lost me street cred

[R0Y]

Any advice you can give for cooking them in a (NON-fan assisted) electric oven Roy? Since I have moved to Wales and have been cooking electric my Yorkshire Puddings have turned into a disaster, I never had a problem with gas:( Looks like I might have to lower myself to the frozen rubbish for Christmas at this rate:eek:

cheers, Tim
Can only suggest either making smaller ones (bun tin size) or dropping the puddings down to the bottom of the oven once risen so that the bottoms get a chance to cook through. Sorry not much help i know Tim, never used "just" an elleccy oven before. Just had a thought though, you could always try cooking them for longer, but on a lower shelf ie below the roast instead of above it.

[adrianandkate]

Timbott
Distant memories of the past, my mum had an electric oven (I don't), but Roy's comment has reminded me that I'm sure she put the (large) tins in the top and later moved them. Certainly wasn't fan-assisted. It always seemed a very complex procedure and took some time. Puddings rose nearly to the top of the large oblong tins.

[R0Y]

What sort of yorkshire puddings are we talking about 'ere?

My mum and my granma never gave quantities out - "until it feels right", - made t' batter a couple of hours before lunch, and they were always brill. Usually just one egg (times were hard), plus flour, plus water/milk (50/50). No egg white. Never heard of this. But to be fair, they weren't showpiece puddings either - the ones in the picture are brill.
They were meant to fill you up before the meat course, because there wasn't much meat....
Just adored them with currants in, plus gravy of course. Childhood treat. :) And always in large oblong tins, hated the round ones, didn't taste the same.
Naff without the currants too...
Used the same batter for pancakes too - but too sophisticated for my taste, always liked yks puds. KateKate, my Nan used to make puddings the same way your granma did, never saw her measure anything out when it came to any sort of baking and i never knew her to have a failure. I on the other hand am the first to admit i'm not a baker, flour and the subsequent pastry products are my biggest bugbear. To get consistently good results i need to weigh everything, some people have a natural affinity for pastry making, i'm not one of them :D.
The recipe supplied though was the one my Nan gave me when i asked her for one, i've personally used the recipe supplied above for the past 25 years in various kitchens up and down the country and it has never yet failed to "produce the goods" for me.
As for how the pudding was presented for eating on a sunday, yep, i too used to be fed it as a starter for sunday lunch, normally with the remaining gravy from friday nights stew that had been reserved especially for it, another smaller Yorkshire pudding would also accompany the main course, any left over puddings were saved for teatime and generally had either jam or lemon curd spread on them and were eaten cold.

[adrianandkate]

Ok - truce - although sounds disgusting to me with jam or lemon curd (lemoncheese?). My father's side of the family used to put blackberries in them. Obviously some pre-internet competition to do the most bizarre things with yks puds.
We obviously weren't too poor though - never had it on Sundays, it was to fill us up on weekdays...! Absolutely never ate the small ones, for whatever reason.
And where are you in N Tyneside (?) - not planning on coming in the near future, but,... next time not sure I can resist checking out the yks pds...

[R0Y]

Am located in Segendunum*









































*More commonly known as - Wallsend :D.

[BigJim]

We regularly have yks pud, wife born and raised in Keighley.
If we have rolled roast that has been cassseroled with onions and carrots and then roasted, the gravy from the casserole, including onions and carrots, goes into the pud, almost a meal in itself, as it was intended to be.

My Mum, derbyshire born, married a lancs man, also made yorkshire pud, eaten with the roast, not before, or made in a large flat tray with fruit (usually rhubarb) in it as a pud, but we never had yks pud for main and pudding. Was wartime and anything to fill up us kids.
Sunday tea was never yks pud, that was bread (or toast made by the fire, I still have the telescopic wire toasting fork and a brass one) and the dripping and gravy from the tin the roast was cooked in. By the end of tea that tin was polished with having toast scraped round it until theer wasn't even a smell of meat, fat or gravy left.
then Monday was wash day, bubble and squeak for breakfast, and cold roast for lunch (kids) or supper (Mum and Dad)!

[timbott]

Just had a thought though, you could always try cooking them for longer, but on a lower shelf

Got a test run on at the moment, lower down the oven and an extra egg and it is looking good:)

cheers, Tim

[timbott]

Got a test run on at the moment, lower down the oven and an extra egg and it is looking good:)

cheers, Tim

Bloody lovely, thanks Roy:yay:

cheers, Tim

[R0Y]

Bloody lovely, thanks Roy:yay:

cheers, TimExcellent news Tim :yay:

[russ2903]

Try them after the main course as a sweet with Blackberry vinagar or as a poor second lemon juice, just great!

[toppa]

mmmm might have to give thses a go me thinks, they look lovely!!!

Would this batter work for pancakes aswell?


Cheers

[PinkSeriesIII]

mmmmm p a n c a k e s *drool*